These sweet and savory bites are the perfect addition to a platter of hot appetizers for a holiday cocktail party.
1 lb Hempler’s Italian Ground Sausage
1 pkg (450 g) frozen puff pastry sheets, thawed but still cold
1/2 cup cranberry preserves
2 cups shredded Cheddar cheese
1 egg, lightly beaten
1. In skillet set over medium-high heat, cook sausage for 5 to 6 minutes or until lightly browned. Transfer to plate lined with paper towel.
2. Unroll pastry sheets onto lightly floured surface. Spread each pastry sheet evenly with cranberry preserves and crumbled cooked sausage; sprinkle with cheese. Starting at one side, roll up pastry, jelly-roll style, pressing gently to seal edges together. Wrap each roll in plastic wrap; refrigerate for 1 hour.
3. Position rack in center of oven; preheat oven to 400°F. Line two large baking sheets with parchment paper. Unwrap each log and cut crosswise into scant 1/2-inch thick rounds.
4. Arrange rounds on prepared baking sheets, about 1 inch apart; brush tops lightly with egg. Bake, 1 sheet at a time, for 18 to 20 minutes or until pinwheels are golden brown. Transfer to racks; let cool slightly before serving.
Tip: Make-ahead: Pinwheels can be baked, cooled and frozen in single layer in airtight container for up to 1 month. Reheat on parchment paper–lined baking sheet in 375°F oven for about 15 minutes or until warmed through.