Source: Grosse Pointe News Online

A parting summer appetizer
A la Annie

by Annie Rouleau-Scheriff

August 30, 2012

As we say goodbye to yet another summer itís time for yet another party ó†a Labor Day party. Iím serving tasty appetizers turning grilled Italian sausage into the perfect bite paired with Dijon, fresh basil and mozzarella (or other) cheese. Tucked into puffed pastry I turned a half dozen sausages into 60 mouth-watering bites.

Grilled Sausage Puffs

6 sweet Italian sausages

1 package frozen puff pastry, thawed

1 tablespoon Dijon mustard, divided

36 fresh basil leaves

1 1/2 cups shredded mozzarella cheese, divided

Cook sausages on grill until cooked throughout. Cool sausages long enough to be able to handle. Slice cooled sausage down the middle, length wise. Set aside. Preheat oven to 400 degrees. Unfold thawed puff pastry sheets and cut each sheet into six even rectangles. Smear 1/4 teaspoon of Dijon mustard over each rectangle. Place three basil leaves on each rectangle. Top with two tablespoons shredded mozzarella. Place a sausage half over each rectangle gently stretch dough around sausage, sealing the dough with your fingers.

Place sausage rolls seam side down on a greased baking sheet. Bake at 400 degrees for 15 to 20 minutes, until pastry is golden brown. Cool slightly then cut each sausage roll into five one-inch pieces. Place bites on a serving tray and spear each one with a toothpick.

Pass these favors loaded with grilled sausage puffs around your Labor Day party. Yours guests will thank you. For sure.