These were amazing and a perfect addition for a picnic lunch.

1 package puff pastry
1lb bulk pork breakfast sausage
1 large egg
1 tbsp water

Thaw the puff pastry. Prep baking sheet with either parchment paper or a silpat. Preheat the oven to 400F.

Cut each sheet in half. Top the puff pastry with an inch thick line of meat. Each sheet will have about a 1/4 of a pound of meat. Roll the puff pastry length wise over the meat and seal at the end. Press down with a fork to ensure that the puff pastry has sealed. Cut the pastry into 1 inch pieces. Spread out on the baking sheet to bake. Mix the egg and water to make an eggwash and brush each sausage roll with a little eggwash. Bake for 12 minutes, turn the sheet pan and bake another 12 minutes or so.

These were amazing and variations could be made.