½ of a 17.3-oz. pkg. Pepperidge Farm Pastry Sheets (1 sheet), thawed
½ lb. hot bulk pork sausage
Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x10-inch rectangle. Cut pastry into thirds. Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry. Place 1/3 of sausage on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal. Cut each roll into 12 (1-inch) slices, making 24 in all. Place the slices, cut-side down, onto a baking sheet. For freezing, place the unbaked slices onto a baking sheet. Cover and freeze until firm. Remove the frozen slices from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to one month. When cooking these bites for yourself, bake the frozen slices on a baking sheet at 400°F. for 20 minutes or until pastry is golden brown and the sausage is cooked through.