1/2 cup breadcrumbs
1 red bell pepper, 1/2 finely chopped and 1/2 cut into thin strips
1 sheet frozen puff pastry, thawed but chilled
All-Purpose Flour
1 egg, beaten
1 tbsp. EVOO
1 tbsp. grainy mustard
1 lemon, zested and juiced
Salt/Pepper
6 cups baby spinach
Preaheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Crumble the sausage into a bowl. Stir in the breadcrumbs and the chopped bell pepper. Divide the mixture in half and form each into an 11 in. long log; refrigerate.
Flour a work surface. Set the sheet of cold puff pastry on top and roll out into an 11 in. square. Cut the pastry in half. Lay a sausage log down the center of each strip. Brush the long sides with some of the egg. Wrap the sausage in the pastry; press the seam to seal, but do not seal the short ends. Transfer to the baking sheet seam side down.
Brush the tops with the remaining egg and refrigerate for 15 min. Bake until puffed and golden, 25 to 30 min. Let rest for 10 min.; quarter each roll crosswise for a total of 8 pieces.
Meanwhile, in a bowl, whisk together the EVOO, mustard, lemon zest, and lemon juice; season with salt & pepper. Stir in the bell pepper strops and spinach; toss well. Serve along side two sausage roll pieces.
*Recipe courtesy of Everyday with Rachael Ray Meal Planner.
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