Ingredients & Directions
- 2 tablespoons canola oil
- 1/2 of a large green pepperor red bell pepper, diced (about 3/4 cup)
- 1 medium onion, chopped (about 1/2 cup)
- 8 ounces (1/2 of a 1-pound package) hot Italian pork sausage, casing removed
- 2 cloves garlic, minced
- 1 egg
- 1 tablespoon water
- 2 tablespoons all-purpose flour
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
Heat the oil in a 10-inch skillet over medium-high heat. Add the pepper and onion and cook for 2 minutes, stirring often. Add the sausage and cook until the sausage is well browned, stirring often to separate meat. Add the garlic and cook and stir for 1 minute. Pour off any fat. Let the mixture cool to room temperature.
Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Beat the egg and water in a small bowl with a fork.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Cut the pastry sheet into 3 rectangles along the fold lines. Cut each rectangle crosswise into 3 squares, making 9 in all. Repeat with the remaining pastry sheet.
Place about 1 tablespoon sausage mixture in the center of each pastry square. Brush the edges of the squares with the egg mixture. Bring the corners of each square to the center on top of the filling. Twist tightly to seal, fanning out the corners. Place the pastries on the baking sheets. Brush the pastries with the egg mixture.
Bake for 20 minutes or until the pastries are golden brown.