Ingredients Package of Pepperige(sp?) Farms Flaky (puff) Pastry Sheets Roll of "anybrand" mild breakfast sausage meat ( I prefer mild...your choice if you want spicy) Cup of plain breadcrumbs 1 egg ...beaten Defrost Pastry an hour or 2 before on the counter Don't let it get too warm or it will all stick together. Mix meat and breadcrumbs together in a bowl (use the hand Squish method) When unfolded the pastry will have 2 lines in it. Turn the pastry so the lines go up and down (vertical) and cut in half horizontally. Repeat with 2nd sheet of pastry. Divide meat mixture into 4 Grab first 1/4 and roll between your hands to make a sausage long enough to cross pastry from edge to edge, place in center of pastry. Repeat with other 3 half sheets of pastry, roll it up and seal the edge with beaten egg. Cut each Roll in thirds (the fold lines will show you where to cut) unless you did it wrong and then you will have to guess! Place on a greased cookie sheet with the seam DOWN. Brush all over with beaten egg. Bake @ 375 for 20-25 mins until golden brown and pastry is all puffed up. Also best with ketchup on the side. edited to call the pastry "Puff" not flaky like we do in aus.