Italian Sausage Rolls
1/4 cup breadcrumbs, fresh is possible
2 tablespoons milk
1/2 lb sweet Italian sausage, casings removed
1/2 onion, finely chopped
1 large garlic clove, minced
1 1/2 teaspoons dried oregano
1 sheet frozen puff pastry (half of a 17 oz. package)
1 egg, lightly beaten
Lightly grease a large baking sheet.
Combine the breadcrumbs and milk in a small bowl. Let stand until milk is absorbed, about 5 minute.
Transfer to a food processor.
Add the sausage, onion, 1 egg, garlic, and oregano; pulse until blended and season with salt and pepper.
Unfold the pastry sheet on a floured work surface and roll out into a 12x10-inch rectangle.
Cut the pastry crosswise into three 10x4-inch strips and brush each strip with the beaten egg.
Spoon 1/3 of the sausage mixture in a narrow strip lengthwise down the center of each patry strip.
Fold the long sides in, covering the filling and overlapping slightly in the center.
Press the seam down slightly to seal.
Arrange rolls seam side down on the prepared baking sheet.
Cover and chill until rolls are firm, and least 10 min and up to 1 hour.
Preheat the oven to 425ºF while the rolls are chilling.
Cut the firm rolls crosswise into 8 pieces.
Separate pieces on the baking sheet and brush with some of the remaining beaten egg.
Bake rolls until puffed and golden, about 20 minute.
Serve warm with marinara sauce.