- 1 sheet frozen puff pastry, thawed
- 1 eggs
- 3 tablespoons Dijon mustard
- 1 pound fully cooked keilbasa
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Unfold puff pastry and cut in half. On a lightly floured board, roll each half into a 8×5 inch rectangle. Beat egg and water together in a small bowl. Brush mustard on each pastry half, leaving a 1 inch unbrushed border on one long side.
- Cut the sausage in half to make two, approximately 8 inch, segments. Roll pastry around sausages. Brush the pastry borders with egg wash and overlap to seal seams. Place seam side down on the prepared baking sheet. Use a sharp knife to make slits in the top of pastries at one inch intervals. Brush egg wash over sausage rolls.
- Bake in preheated oven until golden brown, 15 to 20 minutes. Slice at slits to serve.