9 pastry italian sausage roll Recipes

frozen puff pastry sheets, thawed, mild sausage links, hot italian sausage links (should be sausage links), grated romano cheese, fresh basil leaves

fresh white breadcrumbs, milk, sweet italian sausages, casings removed, onion, finely chopped, egg, garlic clove, finely chopped, dried oregano, sheet frozen puff pastry (half of 17 1/4-oz package), thawed, egg, lightly beaten, purchased marinara sauce, heated

fresh breadcrumb, milk, italian sausage, casings removed, onion, finely chopped, egg, fresh minced garlic, dried oregano, sheet frozen puff pastry, thawed, egg, lightly beaten (to brush on pastry), marinara sauce, heated

frozen puff pastry rolled out, chicken italian sausage, frozen chopped spinach thawed and drained, egg beaten for egg wash

eggs, sweet italian sausage, casings removed, onion, minced, garlic cloves, minced, fresh parsley, minced, dijon mustard, puff pastry, thawed

bulk sausage (italian, mild , or whatever you like), herb stuffing mix, salt and pepper, sheet) package puff pastry sheets, milk

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.