You can never know everything, and part of what you know is always wrong. Perhaps even the most important part. A portion of wisdom lies in knowing that. A portion of courage lies in going on anyways.
ingredients
8 ounces pork breakfast sausage
3 eggs
1 tablespoon heavy cream
8 slices provolone cheese
8 teaspoons Ice Pepper Jelly
1 14 ounce puff pastry sheet
1 egg for egg wash
directions
Preheat oven to 425º and line a baking sheet with parchment paper.
Cook sausage in a large skillet over medium heat until the fat is rendered, getting dark brown and crispy. Drain any excess grease.
Beat the eggs and heavy cream. Add to the skillet, stirring until softly cooked.
Unroll the puff pastry and divide it into eight squares.
In the center of each square: layer a slice of provolone cheese, equal amounts of the sausage egg mixture, and one teaspoon Ice Pepper Jelly per square.
Bring the corners of puff pastry dough to the center and pinch the sides together.
Using a fork, beat one egg with one tablespoon of water. Brush the egg wash over the pastry. Cut two small pastry vents per puff to allow the steam to escape.
Bake for 18-20 minutes until the pastry is golden brown.
ingredients
directions
8 ounces pork breakfast sausage
3 eggs
1 tablespoon heavy cream
8 slices pepper jack cheese
1/2 red apple sliced thin
1/2 teaspoon cinnamon
1 teaspoon butter
1 14 ounce puff pastry sheet
1 egg for egg wash
Preheat oven to 425º and line a baking sheet with parchment paper.
Cook sausage in a large skillet over medium heat until the fat is rendered, getting dark brown and crispy. Drain any excess grease.
Beat the eggs and heavy cream. Add to the skillet, stirring until softly cooked.
In a small skillet, heat butter over medium heat. Add the apples and cinnamon. Cook until they are soft.
Unroll the puff pastry and divide it into eight squares.
In the center of each square: layer a slice of pepper jack cheese, equal amounts of the sausage egg mixture, then top with apple slices.
Bring the corners of puff pastry dough to the center and pinch the sides together.
Using a fork, beat one egg with one tablespoon of water. Brush the egg wash over the pastry. Cut two small pastry vents per puff to allow the steam to escape.
Bake for 18-20 minutes until the pastry is golden brown.
ingredients
8 ounces pork breakfast sausage
3 eggs
1 tablespoon heavy cream
8 slices pepper jack cheese
1/2 red apple sliced thin
1/2 teaspoon cinnamon
1 teaspoon butter
1 14 ounce puff pastry sheet
1 egg for egg wash
directions
Preheat oven to 425º and line a baking sheet with parchment paper.
Cook sausage in a large skillet over medium heat until the fat is rendered, getting dark brown and crispy. Drain any excess grease.
Beat the eggs and heavy cream. Add to the skillet, stirring until softly cooked.
In a small skillet, heat butter over medium heat. Add the apples and cinnamon. Cook until they are soft.
Unroll the puff pastry and divide it into eight squares.
In the center of each square: layer a slice of pepper jack cheese, equal amounts of the sausage egg mixture, then top with apple slices.
Bring the corners of puff pastry dough to the center and pinch the sides together.
Using a fork, beat one egg with one tablespoon of water. Brush the egg wash over the pastry. Cut two small pastry vents per puff to allow the steam to escape.
Bake for 18-20 minutes until the pastry is golden brown.
