Italian Sausage Rolls

Directions

1. Lightly grease large baking sheet. Combine breadcrumbs and lowfat milk in small bowl. Let stand till lowfat milk is absorbed, about 5 min. Transfer to processor. Add in sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process till blended. Season with salt and pepper.
2. 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 mix 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 refrigeratetill rolls are hard, at least 10 min and up to 1 hour.
3. Preheat oven to 425 F. Cut each roll crosswise into 8 pcs. Separate pcs on baking sheet. Brush with some of remaining beaten egg. Bake till rolls are puffed and golden brown, about 20 min. Serve hot with marinara sauce.
4. Makes 24 rolls.