These 4-ingredient cranberry sausage rolls are an easy appetizer perfect for Christmas. They offer a delightful combination of sweet and salty, like an elevated pigs in a blanket.
Let puff pastry sheet thaw for about an hour, ensuring it is still firm but not frozen to avoid stickiness. Preheat oven to 400 F. Cut the puff pastry sheet in half. Spread 2 tablespoons of cranberry sauce on each half, skewing the ingredients towards one side to leave a 1/2-inch gap on one side for sealing with an egg wash. Add the bacon pieces and half of the sausage to each puff pastry sheet, pressing the sausage down to form an even layer. Brush the side of the puff pastry with the gap with egg wash and carefully roll to form a log. Use a fork to make indents in the puff pastry to seal the log. Cut each log into 12 mini sausage rolls (or 10 for slightly bigger rolls) and place them on a parchment-lined baking sheet. Score each roll with a knife (optional), brush the top of each roll with an egg wash, and top with sesame seeds. Bake for 25 minutes or until golden brown and flakey. Serve with additional cranberry sauce and enjoy!
