1 lb pork sausage
1/4 c bread crumbs (finely chopped)
1 tsp onion powder
1 tsp dry mustard
2 tbsp ch Italian parsley
1 bx Pepperidge Puff Pastry(2 sheets)
1 tsp water
Unfold pastry sheet (roll out slightly if necessary), cut into strips about 1" wide. Spread some Dijon onto sheet then place a line of sausage mix down middle. Brush edges with egg wash then flip over pastry to cover. Pinch sides and use fork tines to seal. Now brush the roll with egg mix and cut into single serving sizes, mine were about 2" wide. Place onto baking sheet and bake at 400º for 10 minutes then 10 more minutes at 350º. Bake until golden. I served mine with honey mustard.