1 package Puff Pastry, thawed
1 egg
1 T. milk
1 pound sausage, chilled
6 T. Grated Parmesan cheese
Suan's Scotch Bonnet pepper jelly

Preheat oven to 400. Slightly roll out puff pastry sheet and brush inside with Suan's Scotch Bonnet Pepper Jelly. Cut each sheet into 3 strips (6 total).

Divide sausage into 6 each portions and shape into log the same length as puff pastry strip. Place on puff pastry and sprinkle with Parmesan cheese. Fold up each side to enclose sausage and pinch to seal. Brush tips with mixture of beaten egg and milk. Chill.

Cut each log into bite-sized pieces. Bake on greased baking sheet for 15-20 minutes. Brush with Suan's Scotch Bonnet Pepper Jelly and serve. (May be served at room temperature.)

Tasteful tip: line your baking sheet with brown paper to prevent sticking.