Sausage and Pastry Rolls Recipe

In a frying pan, sauté the onion and sausage until brown and crumbled. Set aside. Chop the apricots and the cherries and add to the sausage mixture. Add the egg and the breadcrumbs and season to taste with salt and pepper. Mix until incorporated. In a food processor, chop the garlic with the parsley and spinach until finely chopped. Slowly add the olive oil to the spinach while the processor is still running until you have a thick pesto. Season with salt and pepper. On a work surface, lay out the puff pastry on top of a piece of parchment paper. Using a rolling pin, roll out the dough lengthwise 2 to 3 times until the pastry rectangle is slightly elongated. Turn the dough so the longer side is facing you. Spread a thin layer of the pesto over the pastry, leaving 1 inch of dough at the opposite long end without pesto. Layer the sausage and dried fruit over the pesto, again leaving 1 inch of the pastry exposed. Brush the exposed pastry end with egg wash. Starting from the edge facing you, roll up the pinwheel using the parchment paper to assist you to get a nice, even roll. Make sure to tuck under the first edge while rolling so the roll is nice and tight. Use the exposed pastry to seal over the edge of the roll and place the seam of the roll on a sheet pan lined with parchment paper. Pinch the edges of the roll together at either end so the filling doesn’t escape. Bake at 400°F for 22 to 25 minutes. Allow roll to cool 10 minutes before slicing. These rolls are also good served cold for a light lunch. Any combination of Sunsweet^® Dried Fruits work well in this recipe.