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- In a heavy skillet (cast iron preferred) heat 2 tsp olive oil over medium heat. Add the sliced onions with a pinch of salt and saute until onions are soft. Once softened reduce heat to low/medium-low and continue to cook onions, stirring occasionally, until they are very dark brown and caramelized. It took about 25 minutes for my two onions to cook down.*TIP: If your onions seem dry and they are sticking you can add 2 tbsp of water at a time, scrap any bits that are stuck to the bottom, and continue cooking over low heat. Add water as many times as you need - it'll keep things cooking and will cook off each time. It will not change the flavor of the finished product and it eliminates the need for extra oil to be added.
- Preheat oven to 400F.
- Unfold the thawed puff pastry dough onto a lightly floured surface (I like to use a cookie sheet). Lightly dust the top of the dough with flour and then gently roll out out the dough into a rectangle (about 10 x 13 inches, the size of a medium cookie sheet).
- Use a pizza cutter to cut the dough into 12 even rectangles (see photos in post). Place a spoonful of caramelized onions in the center of each piece and top with a piece of sausage.
- Brush the egg wash along the top side of each piece of dough and then gently fold the dough over the sausage, slightly stretching if needed. Roll the dough over so that it meets the egg washed side.
- Place sausage roll onto a new, lightly sprayed cookie sheet. Repeat for all remaining pieces.
- Brush the top of each sausage roll with egg wash and sprinkle with poppy seeds or sesame seeds.
- Bake for 15-17 minutes, until the dough is golden brown and flaky. (Keep an eye on the bottoms so they don't burn). Serve warm and fresh!
Makes 12 Caramelized Onion & Sausage Puff Pastry Rolls at 4 WW SmartPoints each.