Culinary Creations

24 Culinary Creations JEANNINE’S ITALIAN SAUSAGE ROLL i ki Fam ly iya a M z e hen Of Th Kitc h om T e Fr INGREDIENTS • 1 Tenderflake Puff Pastry Sheet • 2 Cups Of Schneiders Hot Italian Sausage Meat Crumbled - Temper This Product Ahead Of Time • 1 Medium Yellow Onion, Diced And Caramelized • 1 Cup Cooked Spinach • 3/4 Cup Mascarpone Cheese • 1/2 Cup Grated Parmesan Or Romano Cheese • 2 teaspoon Extra-Virgin Olive Oil • 1 Egg - Beaten • ¼ Cup Of Milk DIRECTIONS 1. Def rost the pastry sheet and lay flat on a lightly floured surface. Roll with a rolling pin until 1/8 inch thick keeping a rectangular shape. Evenly spread the mascarpone cheese over the entire surface. 2. Remove sausage f rom the chub, cut ½ of the chub, crumble into a medium sized f rying pan. Brown sausage over a medium heat, continuing to break the sausage into smaller pieces as it browns. Continue browning for 5-7 minutes or until sausage is lightly brown and cooked through. 3. To caramelize the onions, add 1 tablespoon of olive oil to a medium sized f rying pan. Heat oil over medium heat. 4. Add onions and cook for 5-8 minutes or until translucent and golden brown. 5. Evenly spread the sausage, onions, spinach and parmesan cheese over the mascarpone cheese. 6. Roll the pastry starting at the long end of the pastry until fully rolled. 7. Place the rolled pastry on a lined baking sheet (for best results use parchment paper). 8. Take your beaten egg and add the milk, mix and with a pastry brush lightly brush the top of your roll. 9. Bake in a 400° oven for 20 minutes or until pastry is puffed and golden brown. 10. Take out of the oven and rest for 5 minutes before cutting into 1/4 inch slices if serving as an appetizer or in quarters for an entree serving. 11. Enjoy!