Ingredients:

  • 1 lb ground pork breakfast sausage
  • 1 cup sharp white cheddar cheese, finely shredded
  • 2 tbsp pure maple syrup
  • 1 egg white, lightly beaten
  • 0.5 tsp black pepper
  • 0.25 tsp smoked paprika
  • 17 oz frozen puff pastry, thawed but cold
  • 1 whole egg
  • 1 tbsp water
  • 2 tbsp everything bagel seasoning
  • 1 tbsp all-purpose flour for dusting

Instructions:

  1. Combine the pork sausage, shredded cheddar, maple syrup, egg white, pepper, and paprika in your large bowl. Mix until just combined so you don't toughen the meat proteins.
  2. Dust your surface with flour and roll one pastry sheet into a 10x12 inch rectangle. Note: Keep the second sheet in the fridge while you work on the first.
  3. Cut the sheet in half lengthwise, giving you two long 5x12 inch strips.
  4. Form the sausage mixture into a narrow log and place it right down the center of each strip.
  5. Mix the whole egg and water. Brush one long edge of the pastry to act as your glue.
  6. Roll the pastry tightly over the meat, ensuring the seam is on the bottom. Position it seam side down to prevent it from bursting open in the heat.
  7. Slice the logs into 1.5 inch pieces using a swift, downward motion. Repeat with the second pastry sheet.
  8. Preheat your oven to 425°F (220°C) and line your sheets with parchment.
  9. Arrange the rolls on the sheet, brush the tops with egg wash, and sprinkle generously with the bagel seasoning.
  10. Bake for 20 minutes until the pastry is puffed and deep golden.