Ingredients
2 packages puff pastry sheets, thawed (4 total – I only used 3 and refroze the 4th)
1 tbsp olive oil
2 onions, chopped
1 red pepper chopped
1 generous handful of fresh spinach, chopped
2 packages breakfast sausage
½ cup grated parmesan cheese (the kind in the can is fine)
1 egg
Directions
Heat olive oil over low heat in a large pot.
Add onions and cook until lightly browned, stirring occasionally, about 45 minutes.
Add red pepper and cook until softened about 5 minutes, stir in spinach to wilt.
Remove vegetables from pot and set aside.
Add sausage to the same pot and crumble, cook until done.
Mix vegetables and sausage together.
Roll 3 sheets of pastry (reserve 4th for another use) to about 10 inches sprinkle with cheese, and cover with sausage mixture.
Roll both sides toward the center until they touch.
Freeze for 10 minutes before baking.
Preheat oven to 400 degrees and line two baking sheets with parchment paper.
Slice pastry into about 1/3-inch slices and place on baking sheets.
Beat egg in a small bowl with 1 tsp of water and brush over each slice.
Bake for about 20 minutes until browned.