- Two sheets frozen puff pastry, such as Pepperidge Farm, slightly thawed
- 12 ounce package andouille sausage, cut into 32 pieces
- 1 egg, beaten
- dipping sauce of choice, we used sweet & sour sauce and yellow mustard
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
Roll out pastry sheet a little and cut into 16 triangles.
Working with 1 puff pastry triangle at a time (refrigerate the rest of the pastry until ready to use), arrange a piece of sausage across the base of the triangle and roll up snugly, sealing the pastry with a dab of beaten egg.
Transfer to the prepared pans. Brush the triangles with more beaten egg and bake until puffed and golden, about 30 minutes.
