Italian Chicken Sausage Rolls
by Johnny Loua, Chef, Seattle, Washington
- 2 pounds Smart Chicken fresh Italian sausage, casings removed
- 1 sheet puff pastry
- 1 egg, beaten
- ½ cup shredded parmesan cheese
- ¼ cup chiffonade basil
- ½ cup flour
Preheat oven to 350°F.
On a floured surface, roll out the puff pastry to the thickness of a quarter. Place the chicken sausage in a line down the middle. Add parmesan cheese and basil on top of the sausage. Lightly brush the edge of the pastry with the beaten egg. Roll the puff pastry over the chicken sausage and into a log shape as tightly as possible. Cut the roll into 2-inch slices and transfer to a baking sheet. Bake in the oven for 15 to 20 minutes, until the chicken sausage if fully cooked (165°F) and the puff pastry is golden brown.