Greek Chicken Sausage with Dried Tomatoes


  • four sheets of puff pastry, thawed
  • (keep sheets lined with waxed paper
  • paper)
  • a teaspoon of dried oregano leaves,
  • divided
  • Non-stick prep spray
  • 1 package (12 ounces) al fresco®
  • All Natural Sun-Dried Tomatoes
  • Chicken sausage
  • 1/2 cup ready-made spaghetti sauce


heat the kitchen appliance to 425 degrees pure Line a giant baking sheet with parchment. On a cutting board, place 1 sheet of filo pastry. Fold in three to live five inches by 8-3/4 inches. Spray lightly from edge to edge with a non-stick vegetable spray. Sprinkle with 1/8 teaspoon of oregano. Place a link of sausage at the top of the dough and roll tightly, simplifying dough scraps along to seal. The remaining repeat victimization 3 links of sausages and sheets of puff pastry. Cut each roll into four sections.

Place, 1/2 inch apart, seam side down, on a baking sheet. gently spray the top of each section with nonstick vegetable spray. Sprinkle with the 1/2 c. remaining oregano.

Cook in a preheated kitchen appliance for about ten minutes or until the appetizers are golden brown. immediately removed from the baking sheet and funky slightly. Serve with ready spaghetti sauce.

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