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| 1/4 Tasse | White-bread crumbs fresh |
| 2 Esslöffel | milk |
| 1/2 x ca. 450 g | Sweet Italian sausages; casings removed |
| 1/2 | onion finely chopped |
| 1 | egg |
| 1 gross | Garlic clove finely chopped |
| 1 1/2 Teelöffel | oregano dried |
| 1 | Sheet frozen puff pastry; (half of 17 |
| | 1/4-ounce package), |
| | Thawed |
| 1 | Egg lightly beaten |
| | Purchased marinara sauce; heated |
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Lightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper.
Unfold pastry sheet on floured work surface. Roll out to 12x10-inch rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour.
Preheat oven to 425 F. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce.
Makes 24 rolls.
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