In skillet, saute Italian sausage, drain drippings and reserve. In same skillet, saute onion and garlic in 2 tablespoons reserved drippings until onions begin to take on some color.
In large bowl, combine sausage, onions, garlic, basil, parsley, eggs, cheeses, chile, Apricot preserves, Ginger and Mustard. Stir to combine.
Roll puff pastry sheets into a 15 x 18 rectangle, spread 1/2 the mixture on pastry sheet. Roll up and pinch ends tightly. Repeat with remaining pastry and sausage mixture. Place on cookie sheet and brush with a mixture of 1 beaten egg and 1 tablespoon water. Sprinkle with 2 tablespoons sesame seeds. Bake at 375 degrees for 30-40 minutes or until golden brown. Cool 10 minutes, slice into 1 1/2 inch slices.
From: Rob Lusk
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