Penny Sengler | GVEC

Ready in under 30 minutes, this recipe is hands-down the ultimate addition to your brunch spread, and it might be even better the next morning for a go-to breakfast.

1 package frozen puff pastry (17.3 ounces), thawed
1/4 cup spicy brown, Dijon or whole-grain mustard
1 pound ground breakfast sausage
1 egg, lightly beaten

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. On a cutting board, unfold the two pastry sheets. Slice pastry into thirds along the folds. Slice each third in half to make 12 rectangles. Spread a thin layer of mustard onto each pastry section.

3. Divide breakfast sausage into 12 small balls, then roll each ball into a finger-size log. Place sausage log onto end of pastry rectangle and roll it up into pastry.

4. Place sausage rolls onto parchment-lined baking sheet. Slice two small slits across the top of each roll. Brush with egg.

5. Bake 20–25 minutes or until golden brown. Allow sausage rolls to rest 7–10 minutes before serving.

Makes 12.