Puff Pastry sausage rolls are a great appetizer when entertaining. They are nicest when fresh from the oven.
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In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
Transfer to a food processor, and add in sausage meat, chopped onion, 1 egg, minced garlic and the oregano.
Using pulse, process until blended.
Season with salt and pepper.
On a flat, floured working surface, unfold the puff pastry.
Roll out into a 20x10-inch rectangle.
Cut pastry crosswise into 10x4-inch strips.
Brush each strip with beaten egg.
Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
Fold the long sides in covering the filling and overlapping slightly.
Transfer and arrange the rolls seam-side down on the prepared baking sheet.
Cover and chill until rolls are set (at least 1 hour).
Set oven to 425°F.
Cut each roll crosswise into 8 pieces.
Separate pieces on the baking sheet.
Brush with remaining beaten egg.
Place the pieces onto a greased or parchment paper lined baking sheet, leaving spaces between them.
Bake until rolls are puffed and golden (about 20-22 minutes).
Serve right away.