Pie Crust Sausage Rolls
WARNING: this recipe should be considered experimental. Attempt at your own risk!
1 Pillsbury pie crust
package of pork breakfast sausages
1 T water
Take your pie crust out of the fridge to thaw a little. Fry up the sausages. Beat up the egg and water to form an egg wash. Let the sausages cool and drain a bit while you cut the pie crust into 12 'pie-shaped' slices (or however many slices you need for the number and size of sausages on hand. I used a set of kitchen shears to do this, but a sharp knife would work as well.
Lightly grease a cookie sheet or jelly roll pan. Put a little egg wash on the inside 'tip' of a slice of pie crust and roll up the sausage in it, starting with the sausage at the wide end of the slice. Once all your rolls are artistically arranged on the pan, brush a little egg wash over the tops. Bake at 450F for about 12 minutes or until golden brown and delicious.
Would I make this recipe again? Yes, if only to improve on it. The pie crust was still a little doughy in spots even though the tops were very clearly done.
What do you think? Slightly lower temp and longer baking time?