Ingredients

2 frozen puff pastry sheets, thawed
3 mild sausage links
3 hot sausage links
6 tablespoons grated Romano
10 fresh basil leaves

Instructions

Preheat oven to 350 degrees F.

Lay the puff pastry sheets out on a flat work surface. Split the sausage casings
lengthwise and turn the mild sausage meat out onto 1 pastry sheet and the hot sausage meat
out onto the other pastry sheet. Gently pat the meat out to fit the pastry sheets, being
careful to leave a 1/2-inch strip bare on both long sides of each sheet. Top with 3

tablespoons of Romano and 5 basil leaves per sheet. Starting with 1 of the bare strips,
roll the pastry tightly around the filling. The bare strip on the far end will stick to
itself.

Place the rolls in the freezer for at least 1 hour; they should be just frozen enough to
make slicing easy. (The recipe can be made to this point 1 week in advance.) Slice the
rolls into 1/2-inch pieces, place on baking sheets and place in the oven for 20 to 30
minutes, or until golden brown. Remove and let cool 5 minutes before serving.