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Maple Sausage Braids

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Submitted by: cryptic

 

A mixture of cooked crumbled sausage, apples, cheeses, maple syrup and cinnamon is used to fill puff pastry dough that's formed into "braids."
 

Ingredients

  • 1 12-ounce package Jimmy Dean Light Breakfast Sausage (with turkey and
  • pork)
  • 1 package frozen puff pastry dough (2 sheets,) thawed (Pepperidge Farm)
  • 2 large crisp apples (Braeburn, Gala, or Golden Delicious), peeled, cored &
  • finely chopped
  • 4 ounces cheddar cheese, shredded (I use low-fat)
  • 4 ounces Monterrey Jack cheese, shredded
  • 1/2 cup maple syrup
  • 1 1/2 teaspoons cinnamon

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Method

Preheat oven to 450 degrees. In large skillet brown and crumble sausage until cooked through (with this sausage I usually have to crumble again after it is cooked). Set aside. On floured surface roll out each pastry sheet to increase size by about 1-inch in each direction. Mix sausage, apples, cheeses, syrup and cinnamon. Spoon HALF of the mixture onto each of the two pastry sheets, placing the mixture down the center of the dough, and leaving about 2 1/2-inches of pastry border on each of the long sides. Using a sharp knife cut the pastry border into 1-inch wide strips or flaps. Pull the flaps up over the filling, overlapping the flaps alternately to create the appearance of a braid. Carefully transfer braids to large lightly greased cookie sheets. Bake until golden brown, about 20 minutes. Remove from pan and let set 5 minutes. Slice and serve with additional maple syrup.

 

Notes:

 

Number of Servings: 6 to 8

 

Submitted by: cryptic ()

 

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