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“Posting this because it looked interesting.”
READY IN:
1hr 50mins
YIELD:
40 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. The oven must be preheated to 350 degrees F.
  2. Lay the puff pastry sheets out on a flat work surface (cover with parchment paper first.)
  3. Split the sausage casings lengthwise and turn the mild sausage meat out onto 1 pastry sheet and the hot sausage meat out onto the other pastry sheet.
  4. Gently pat the meat out to fit the pastry sheets, being careful to leave a 1/2-inch strip bare on both long sides of each sheet.
  5. Top with 3 tablespoons of Romano and 5 basil leaves per sheet.
  6. Starting with 1 of the bare strips, roll the pastry tightly around the filling. The bare strip on the far end will stick to itself (the roll).
  7. Place the rolls in the freezer (wrap in parchment paper) for at least 1 hour; they should be just frozen enough to make slicing easy. (The recipe can be made to this point 1 week in advance.)
  8. Slice the rolls into 1/2-inch pieces, place on baking sheets and place in the oven for 20 to 30 minutes, or until golden brown.
  9. Remove and let cool 5 minutes before serving.

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