This recipe comes from Perpperidge Farm, it was a 1995 recipe contest winner.

SAVORY CRISS-CROSS PASTRY

1/2 package Pepperidge Farm Frozen Puff Patry Sheets (1 sheet)
2 eggs
1 Tablespoon water
1/2 pound bulk pork sausage
1 cup Pepperidge Farm Herb Seasoned Stuffing
1 small onion, chopped
1 cup chopped mushrooms

Thaw pastry sheet at room temperature for 30 minutes.

Preheat oven to 375 degrees F.

Mix 1 egg and 1 Tablespoon water. Set aside.

Mix sausage, stuffing, remaining egg, onion and mushrooms thoroughly.

Unfold pastry on lightly floured surface, creating three setions. Do not separate sections. Cut 9 strips in the two center sections, about 1-inch apart, cutting just to the fold line in the pastry. Spoon sausage mixture down center of pastry.

Starting at one end, fold pastry stips over sausage mixture, alternating sides, to cover mixture. Place on baking sheet. Brush with egg mixture.

Bake 35 minutes or until golden. Slice and serve warm. S

erves 4 as a main dish or 8 as an appetizer.