YIELD: 18-20 pieces 1 lb. smoked sausage, sliced ½” 2 sheets puff pastry squares 1 egg 8 oz. roasted red peppers 8 oz. caramelized onions 16 oz. honey mustard sauce 1. Cut smoked sausage into ½” thick slices. 2. Score the sheets of puff pastry into 1” squares. Paint pastry sheets with egg wash. 3. Place one slice of sausage onto the center of each puff pastry square. 4. Top each slice of sausage with ¼ oz. roasted red pepper and ...
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