Chicken Sausage & Goat Cheese Rolls
1pre-rolled sheet puff pastry (about 10-inch/25 cm square)
2 tbsp (30 mL)apricot jam
1/4 cup (60 mL)finely crumbled goat cheese
1 tbsp (15 mL)finely chopped fresh thyme
- Preheat oven to 375°F (190°C). Cook Lilydale® Chicken Breakfast Sausages on parchment paper–lined baking tray for 10 minutes. Let cool completely. Beat egg with 1 tbsp (15 mL) water; set aside.
- Preheat oven to 425°F (220°C). On lightly floured work surface, roll out puff pastry to measure 10- x 12-inch (25 x 30 cm) rectangle. Cut into 12 squares.
- Brush edges of each piece of pastry with egg wash. Spread jam over centre of squares. Sprinkle 1 tsp (5 mL) goat cheese and 1/4 tsp (1 mL) thyme over top. Place 1 Lilydale® Chicken Breakfast Sausage on bottom third of pastry and roll up. Place seam side down on parchment paper–lined baking sheet. Brush tops with egg wash.
- Bake for 15 to 18 minutes or until golden brown and flaky. Let stand for 5 minutes before serving.
Substitute pizza dough for puff pastry if desired.
Sprinkle tops of rolls with a sprinkle of sesame seeds or poppy seeds before baking.
PREP TIME: 10 minutes
COOK TIME: 45 minutes
TOTAL TIME: 55 minutes