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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Kielbasa Palmiers Recipe

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This recipe for Kielbasa Palmiers is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Kielbasa sausage, finely chopped or ground, divided
1 pkg frozen puff pastry dough, thawed according to package directions
1 c hot and sweet mustard, divided
Directions:
Directions:
In a skillet, brown sausage over medium heat. Drain well.
Unfold one sheet of pastry and spread with 1/2 cup of mustard. Spread half of the sausage over the mustard. Roll each long end tightly and evenly to center of pastry. Repeat with remaining pastry sheet, mustard, and sausage. Wrap tightly in aluminum foil and refrigerate at lest 1 hour.
Preheat oven to 450º Cut palmiers crosswise into 1/2 inch thick slices. Place on ungreased baking sheets. Bake 15-20 minutes or until pastry is puffed and golden. Serve warm or at room temperature.

 

 

 

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