Breakfast Strudel

This is how you should braid the dough.

This was a favorite at my B&B. It is just as good cold. You can also thinly slice right out of the fridge and put in a non-stick pan. The heat will carmelize the apples and onion. The recipe makes 2 rolls. You can bake both or wrap one and freeze for a later date. Put in fridge the night before and unwrap, cover with egg wash and bake the next morning.

Ingredients:
1 package Pepperidge Farm puff pastry sheets, thawed
1 pound breakfast sausage
1 egg1 apple, finely chopped
1 onion, finely chopped
1/4 cup fresh bread crumbs
1 egg - slightly beaten, for egg wash
Open puff pastry and lay flat on a cutting board. It will have creases dividing it into thirds. On the outer thirds make 9 or 10 slits into the pastry. Set aside.

Mix sausage, egg, apple, onion and bread crumbs by hand until incorporated. Put 1/2 mixture down the center of each pastry.Braid the end pieces over each other, sealing the ends. Brush with egg wash and bake in a hot, 400-425 oven until golden....about 15-20 minutes. Cool slightly before serving.