Saturday morning I awoke to the sound of rain. It wasn’t a hard rain but a light shower. Just enough to pitter-patter on my awnings. It was a soft sound. A pleasing sound. One that of late in our area of California has been rarely heard due to the long standing drought situation. Because of this any rain of any type or duration is cause for notice and thankfulness! It doesn’t matter if it’s a little or a lot (although we do need a LOT!) whenever this occurs I try to give a little “thank you” to God for it.
It was still early. The bedroom was mostly dark with early morning light just starting to peek through the blinds. The chill kept me in my bed with covers pulled up and eyes closed. I remained there listening to the sound and gave myself time to adjust to the day and I gave thanks. A few simple words from my heart and it only took a few seconds.
So often we take the simple things for granted like rain or fresh air or even the fact that we woke up and were granted another day on the earth. Whether you believe in a Higher Power or not it’s never a bad thing to be mindful and thankful for the simple things of life.
Simple recipes make me happy too. These little bites are a cinch to make yet their flaky layers make it look like you spent hours in the kitchen. I’m thankful that Simple Sausage Rolls can be my little secret I can share with you!
So, tell us…
Have you tried this recipe? Have you made something similar? Do you like a particular photo? Does a step seem unclear? Comment below, we’d love to hear from you!
- 1 sheet frozen puff pastry thawed according to package directions
- 8 oz bulk ground turkey sausage I used Jennie-O
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 2 Tablespoons bread crumbs
- 1 egg beaten, divided
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Lightly dust your work surface with flour. Unfold the puff pastry sheet and roll to 12" x 9" size. Cut into thirds lengthwise.
- Place ground turkey in a small bowl. Beat the egg in another small bowl. Add salt, pepper, 1 Tablespoon of beaten egg and the bread crumbs the the meat and combine. Divide the sausage mixture into thirds and form into long rolls along the length of the pastry portions.
- Brush one long side of each pastry piece with water and roll around the sausage mixture pinching the seam closed. Crimp with a fork if desired.
- Cut each roll into 2 inch pieces and place on baking sheet. Brush the tops of the rolls with some of the remaining egg. Bake in a preheated oven for 20 minutes (ovens may vary) until golden brown and sausage is cooked through.
- Allow to cool slightly then remove to platter and serve warm alone or with your favorite dipping sauce. Leftover rolls should be wrapped and stored in the refrigerator.
This recipe may be easily doubled for a party. Any Italian or other flavored ground sausage may be used and the rolls may be cut to any size desired. Try adding thyme, sage or even red pepper flakes for a spicy kick. Sausage rolls may be prepared ahead of time and frozen. Brush with egg wash prior to baking and allow extra time in the oven. Serve with your favorite dipping sauce if desired such as barbecue sauce, spicy mustard or ketchup.