Sensational Brunch Sausage Roll

Remove the package of frozen puff pastry from the freezer at least 2 hours before cooking time.

Cut a large heavy brown paper bag to the size of a large edged cookie pan.

Spray the paper with cooking spray and set aside.

Fry the bacon pieces until crisp. Drain on paper towel. Fry the onion and mushrooms in the bacon fat until done. Set aside and cool slightly.

Remove the casings from the uncooked sausage and place in a bowl. Add the bacon, onion, and mushrooms, mixing well. Hands work well for this step so that everything is well combined.

Roll out the puff pastry on a floured counter to fit the brown-paper covered cookie sheet. Lift the pastry by rolling around the rolling pin and then unrolling over the pan, starting at one end of the pan.

Spread the meat mixture down the middle of the pastry. Place the tomato slices (or thawed cherry tomatoes) on top. Sprinkle with pepper.

Cut the exposed pastry on each long side into about 1" wide strips. These will probably be about 3" long. Starting at the top, fold over the top strip onto the filling, and then alternating between right and left, fold in the strips to meet in the middle of the filling. This will give a braided effect. Then tuck up the pastry strip at the bottom.

Brush the pastry with beaten egg. Bake at 375ºF for about 1 hour until the pastry is golden brown and sausage meat is cooked through. The brown paper will nicely absorb the excess fat and moisture.

Slice into pieces. Serves 6.