Kielbasa Puffs Food

2-INGREDIENT KIELBASA PUFFS + YA NOVEL GIVEAWAY!

Steps:

• Preheat your oven to 400 degrees F.
• Use a sharp knife to cut the kielbasa into 36 slices. Mine were all about a half-inch wide. Set aside.
• Lightly dust flour on a work surface. Unfold one sheet of puff pastry onto the flour. Roll a couple times each way with a rolling pin to smooth it out.
• Use a knife or pizza cutter to slice the dough in half vertically. Then slice horizontally to make 18 strips total. Wrap each slice of sausage in one strip of dough and pinch to seal. You can secure with a toothpick if you want, but it's not necessary. It is convenient for serving though.
• Repeat with the other sheet of dough and the last half of the kielbasa.
• If you want to do an egg wash, combine 1 beaten egg with 1 tablespoon water and brush each puff with the mixture. This will make them shiny once they are baked.
• Spray a large baking sheet with nonstick spray, or use a silpat.
• Arrange the puffs on the sheet, at least 1 inch apart. Bake at 400 for about 13-15 minutes, or until golden brown.
• Serve with mustard, BBQ sauce, ranch. Any dipping sauce would be good! The BBQ Ranch I make for these Puffy Bacon Twists would be great.

KIELBASA AND HONEY MUSTARD PINWHEELS

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
• Unfold the puff pastry onto a lightly floured work surface. Using a rolling pin, gently roll the dough out to a 10-by-15-inch rectangle. With a small offset spatula, spread the honey mustard evenly over the dough, making sure to go all the way to the edges, then sprinkle the kielbasa pieces over the mustard.
• Starting at a long side, roll the dough into a log as you would a jelly roll, then pinch the seam shut and place onto the prepared baking sheet, seam-side down. Refrigerate the log until slightly firm, at least 30 minutes; this will make it easier to cut it into rounds. (See Cook's Note)
• Cut the chilled puff pastry log into 1/2-inch-wide slices (you should get 20 to 22 slices) and place the slices cut-side down onto the baking sheet. If needed, adjust the slice shape to form a circle. Bake until puffed and golden brown, about 18 minutes. Let cool 5 minutes before serving.

KIELBASA WITH MUSTARD DIP

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

KIELBASA PUFFS

Steps:

• Preheat oven to 425. Cut sausage into 2 pieces, about 10 inches long and peel off casing.
• Place each piece of sausage on a sheet of puff pastry and wrap tightly to enclose sausages completely. Press edges together to seal.
• Place sausage rolls, seam side down, on an ungreased baking sheet.
• Bake 20-25 minutes until golden brown. Let cool slightly then slice into ¾ inch pieces.