Ingredients :
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1 pound bulk pork sausage
- 1 large onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 32 Ritz crackers, crushed
- 1 package frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 4 teaspoons everything seasoning blend
Directions :
- Preheat oven to 400°. In large skillet, heat butter and oil over medium heat; add sausage and onion. Cook until sausage is no longer pink and onion is tender, 6-8 minutes, breaking sausage into crumbles. Stir in garlic powder and thyme.
- In a large bowl, combine crackers and sausage mixture. Mix lightly but thoroughly. Cover and refrigerate until chilled, about 1 hour.
- Cut each pastry sheet lengthwise in half. On a lightly floured surface, roll each sheet into 12x4-1/2-in. rectangles. Spread 1 cup sausage mixture lengthwise down the center of each sheet. Fold sides over filling, pinching edges to seal (leave ends open). Cut each log into 6 pieces.
- Place on a parchment-lined baking sheets, seam side down. Brush tops with egg. Sprinkle with everything seasoning. Bake until pastry is golden brown, 25-30 minutes. Serve warm.
