Ingredients
5 Bacons
3 tbsp Grated Parmesan cheese
3 tbsp Milk
3 clove Garlic
1 Egg
1/2 tsp Freshly chopped thyme
1/2 cup Grated Cheddar cheese or mozzarella
1/2 lb Ground beef
1/2 Onion
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Chop the onion and the garlic In a bowl, add everything and mix everything well with your hands. The puff pastry in the picture looks different because I did mine at home and added one egg. It very difficult to explain how to make it in writing but you can buy some at the grocery store. Grab a portion of the meat mixture and rolled it into a sausage shape. And then place it puff pastry sheet and roll it up to enclose it. And a Sharp knife cut it in 2 or 3 even pieces. Transfer the rolls into a tray along with a non-stick baking paper. Beat one egg and brush it over the top of the sausage rolls. And voila it's ready to bake. Put it on the oven at 350F for 25 min!