Ingredients
1 medium onion, finely chopped2 tablespoons minced fresh chives or 2 teaspoons dried chives2 teaspoons minced fresh basil or 1/2 teaspoon dried basil2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper1 teaspoon paprika, divided1-1/4 pounds bulk pork sausage1 package (17.3 ounces) frozen puff pastry, thawed
Preparation
Preheat oven to 350°. Combine first 6 ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly.
On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into 3 strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into 6 pieces.
Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining 1/4 teaspoon paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes.
