1 pound sweet Italian Sausage
1 egg, beaten
1 sheet frozen puff pastry
1-2 tablespoons sesame seeds
Apricot Mustard Dip
2 tablespoons mayonnaise
¼ cup apricot jam
¼ cup Dijon mustard
Cut sausage into ½-inch slices. Brush a sheet of thawed pastry with a beaten egg and cut 36 circles of pastry with a 1 ¼-inch fluted cutter.
Top each sausage round with a pastry circle and sprinkle with sesame seeds. Skewer each stack with a toothpick and place on a baking sheet.
Bake in a 400 degree oven until pastry is golden, 18-20 minutes.
Serve with Apricot Mustard Dip. Makes 3 dozen “bites”