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Sausage Puff

1 sheet frozen puff pastry, thawed
1/2 lb. (8 oz) bulk sausage, cooked and drained of fat
1 cup shredded Gruyere or Swiss cheese (about 4 oz)
1/4 cup crumbled blue cheese (about 1 oz)
1 large portabella mushroom, cut into small pieces
1/8 tsp. black pepper
1/4 tsp. parsley

Preheat oven to 425 degrees F. Grease a baking sheet

To make filling, mix together sausage, cheeses, mushroom and spices. Set aside.

Unfold pastry onto a lightly floured 20-inch long sheet of waxed paper. Roll into a 9 x 15 inch rectangle, using a floured rolling pin. spread filling down center of pastry sheet. Fold pastry over filling, folding short sides in first, then fold over the two large sides, envelope style. Pinch seams closed Place seam side down onto prepared sheet. Remove wax paper. Brush with 1 tbsp. melted butter.

Bake 10 minutes at 425 degrees F. Reduce oven temperature to 375 degrees F, bake until golden brown, about 30 more minutes. Transfer baking sheet to wire cooling rack to cool slightly. Cut into slices. Serves 6-8.