Sausage Cranberry Brie Pinwheels

This can be an easy appetizer, snack or even dinner.  The combination of cranberry sauce, sage, and sausage, and brie have all the flavors of the holidays. Do not be intimidated by puff pastry.  It is so easy to work with, and it can be found in the freezer section of the grocery store usually by the desserts.  If you find that the puff pastry is too warm after you roll it up, put it in the refrigerator before slicing.   

---

bonCook tools used: Perforated Baking Sheet, Bonmat, Roul'pat, Mini Whisk, Mini Herb Chopper, Heat Resistant Spatula, Silicone Pastry Brush

Ingredients 

• 1 sheet frozen puff pastry

• 8 ounces ground Italian sweet sausage

• 2 cloves garlic, minced

• 1 tablespoon freshly chopped sage

• 2 teaspoon freshly chopped rosemary

• 1 egg

• 1 tablespoon water

• 1/2 cup jellied cranberry sauce

• 4 ounces brie (rind removed and sliced thin)

• 1 teaspoon freshly chopped sage (for garnish before baking)

Instructions

Thaw the pastry sheet for 40 minutes.  

Preheat the oven to 400 degrees F, and place a Bonmat on a Perforated Baking Sheet.  

In a medium sized skillet over medium heat, cook the ground sausage with the garlic until brown, breaking it up as it cooks.  Add the rosemary and sage, and cook for an additional three minutes, stirring occasionally.  Drain fat.  

In a small bowl, whisk the egg and the water together to make an egg wash.  Place the thawed pastry dough onto the Roul'pat and lightly roll out the pastry if necessary. Brush the pastry with the egg wash, going out to all four edges.  

Spread the cranberry sauce evenly over the dough.  

Place the cooked sausage over the cranberry sauce. 

Evenly space the slices of brie on top of the sausage.  

Beginning at an end of the dough slices horizontally, slowly and carefully roll it up to resemble a jelly roll.  

Using a sharp knife (to use a sharp knife you will need to transfer the roll to a cutting board so you will not cut into the Roul'pat), slice the roll into 14 slices.  Transfer to the Bonmat.  Brush the tops and sides with egg wash, sprinkle with the remaining sage, and bake for 15 minutes.