HIGH CLASS KIELBASA

1 pkg. Pepperidge Farm Puff Pastry
1 jar sweet and hot mustard
1 lb. kielbasa

Thaw the pastry in the refrigerator.

Cut the sausage in small chunks, grind in food processor with steel blade. Saute in hot frying pan until well cooked. Place in strainer/colander and drain all grease off.

Unwrap the pastry. Brush one sheet with 1/2 cup mustard. Spread with half the sausage. Roll long side edges into the middle, so they meet and form palmiers. Repeat with remaining pastry and ingredients. Wrap in foil and refrigerate a couple hours until firm.

Preheat oven to 350 degrees F.

Slice thin, place on baking sheet.

Bake at 350 degrees F for 20-25 minutes or so, until pastry is done and palmiers are light golden brown.

Serve hot or at room temperature.

Source: Cyndi