Can’t count how many times I’ve whipped up these ‘Tiny Tasty Treasures’ this December alone!

1 pound of ground sausage
1 package of puff pastry sheets (thawed)
1 egg (beaten)
1 tablespoon of dried herbs (such as thyme or rosemary)
Salt and pepper to taste

1. Roll out the thawed puff pastry sheets on a lightly floured surface.

2. In a bowl, mix the ground sausage with the dried herbs, salt, and pepper.

3. Cut the puff pastry into strips, about 3 inches wide.

4. Place a small amount of the sausage mixture along one edge of each strip.

5. Roll the pastry over the sausage mixture, sealing the edges with a bit of beaten egg.

6. Cut each roll into bite-sized pieces and brush the tops with the remaining beaten egg.

7. Place the rolls in a single layer in the slow cooker, ensuring they are not overcrowded.

8. Cook on high for 2-3 hours or until the sausage is cooked through and the pastry is golden.