- 1 package (6 links) Seemore Sweet Potato Sage Breakfast Sausage
- 1 sheet of frozen thawed puff pastry, cut into 6 rectangles
- 6-7 oz wedge of brie sliced into ¼ inch slices
- 1/4 cup raspberry jam + more for serving
- 1 egg, beaten
- Powdered sugar to top
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Gently stretch one rectangle of puff pastry so you have room to crimp shut after stuffing.
Spread a thin layer of raspberry jam along the middle of the rectangle. Add your Seemore sausage link, and tear a piece of brie to top and spread evenly along the sausage/jam.
Crimp the two ends of the puff pastry shut. Pinch thoroughly and then fold down. Place sausage roll seam side down on prepared baking sheet. Repeat the process with your remaining puff pastry and sausages.
Brush beaten egg over each sausage roll to ensure they get nice and golden. Gently score sausage rolls to help puff pastry cook evenly and rise.
Bake for 13-15 minutes or until golden brown.
Remove from the oven and dust with powdered sugar. Serve with a side of additional raspberry jam for dipping and enjoy!