Ingredients Weight Measure
Seasoned bulk sausage 1 lb.
Onion, medium, chopped 1 ea.
TABASCO® brand Original Red Sauce 3/4 tsp.
Salt 1/2 tsp.
Mace, ground 1/2 tsp.
Frozen spinach, drained, chopped and squeezed dry 10 oz. 1 pkg.
Frozen kale, drained, chopped and squeezed dry 10 oz. 1 pkg.
Eggs, lightly beaten 3 ea.
Gruyere cheese, grated 1/2 lb. 2 cups
Frozen puff pastry 2 sheets


  1. In large skillet, brown sausage over medium heat; add onions; cook 5 minutes; stir in TABASCO® Sauce, salt and mace; cook 2 minutes.
  2. In food processor, combine sausage mixture, spinach, kale, 2 eggs and cheese; process just to blend.
  3. Thaw pastry sheets 20 minutes at room temperature; gently unfold. Roll out each sheet on floured surface to a rectangle 18"x8". Spread half the sausage mixture over each rectangle, leaving a 1" border on the long side. Roll up, jelly-roll fashion, rolling toward the border edge. Brush border with remaining beaten egg; press to seal tightly. Pinch ends together. Brush tops and sides of roll with remaining beaten egg. Make cuts along top of each roll at 1" intervals.
  4. Place rolls on ungreased baking sheet; bake in 350°F oven for 30 minutes or until golden.
  5. Allow to stand 15 minutes before slicing.

Yield: 12 servings (36 pieces)