Instructions

1. Brown the sausage lightly. Mix in chopped onion, celery, kale, mushrooms, sweet or hot peppers, corn kernels, and other vegetables or herbs to taste. First drain the liquid if you use canned vegetables. Reduce cooking liquids and pour off the sausage fat so the mixture is dry.

2. Unfold the puff pastry onto a lightly floured board while the sausage mixture cooks. Brush the rectangle of dough with beaten egg. Spoon the sausage mixture over the dough; it should be soft-cooked and spreadable as a thin layer of crumbly meat and vegetable filling.

3. Begin along one long edge of the rectangle and roll the dough and filling together, creating a rolled cylinder of filled pastry. Brush the edge of the dough with egg and press it gently to the roll to seal. Brush the entire outside of the roll with beaten egg.

4. Slice the roll into sections about 1-inch thick with a sharp knife. Place each slice on a baking sheet prepared with cooking spray. Reshape the slices into spiral-rounds if necessary after cutting and transferring. Brush the tops of the slices with beaten egg.

5. Bake the sausage rolls in the oven at 400 degrees Fahrenheit for about 15 minutes, or until the pastry is nicely browned.