Pastry Sausage Wreath
This festive puff pastry wreath is filled with savory sausage, eggs, peppers, and melted cheese, then baked until golden and flaky. It's a stunning brunch centerpiece that looks as impressive as it tastes.
Prep Time:
30 min
Cook Time:
40 min
Servings:
12
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Ingredients
- 16 Ounces Bob Evans Original Roll Pork Sausage
- 1 Red bell pepper chopped
- 4 Green onions chopped
- 10 Large eggs
- ¼ Cup heavy cream
- 2 Tablespoons butter
- 8 Ounces shredded Colby Jack cheese
- ½ Teaspoon salt
- 1 Package frozen puff pastry thawed
- 1 Large egg lightly beaten
Honey mustard for dipping
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Bob Evans Original Roll Pork SausageInstructions
- Cook sausage, bell pepper, and green onions in a large skillet over medium heat until sausage is browned; drain. Wipe skillet clean.
- Whisk eggs and cream together.
- Melt butter in same skillet over medium heat; add egg mixture and cook until just set.
- Remove from heat; stir in cheese, salt, and sausage mixture.
- Cover, and refrigerate 30 minutes. Preheat oven to 400°F.
- Unfold puff pastry sheets onto lightly floured surface; roll each into a 12 x 10-inch rectangle.
- Press short ends of each rectangle together to form one long rectangle.
- Spoon egg mixture over pastry, leaving a 1-inch boarder on all sides.
- Roll up jelly-roll style, starting with the long side, and place seam-side down on a lightly greased baking sheet.
- Cut log into 12 equal sections without cutting through bottom layer.
- Beginning with the middle pieces, gently twist each cut piece so that is angled slightly upward.
- Start on one side before you work on the other, gradually working the pieces into a circle that meets at the top.
- Brush pastry with beaten egg.
- Bake 35 to 45 minutes, or until golden brown.
- Garnish with rosemary and cranberries, as desired. Serve with honey mustard.
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