Wrapped Rome’s Sausage Bites

Want to bring this fun party food to the next level? Brush the dough with honey mustard before baking. Makes 24-32 bites.

1 8-oz. can refrigerated pastry dough sheet
Poppy seeds (optional)
Honey Dijon mustard
Flaky sea salt (optional)
8 Rome’s Italian sausages
Mustards, such as brown or whole-grain (optional)
1 large egg, beaten

Cook sausage according to package instructions. Cool to room temperature.

On a lightly floured surface, roll pastry sheet into a 12” square, then cut into 4” squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to seal tightly. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into quarters or thirds.

Preheat oven to 400° F. Place frozen bites 1” apart on parchment-lined baking sheets. Bake until dough is golden brown, about 25 minutes. Serve warm with mustards.

Prepared sausage bites can be frozen until firm, then stored in freezer up to one month.