- Combine the ground pork with the breadcrumbs, relish, salt, pepper and Worcestershire (using your hands is easiest). Chill until ready to assemble.
- Cut the puff pastry sheet in half. Spoon half of the meat mixture down the center length of one sheet of pastry, packing it into a cylindrical shape (like a sausage) and repeat with the remaining half of the meat on the second sheet of pastry. Press the mozzarella into the meat mixture creating an even line on each. Brush a long edge of the pastry with the egg wash and roll it over the meat mixture so that it meets the other end of the pastry and press to seal. Wrap each portion in plastic and chill in the refrigerator for at least 20 minutes. This can also be assembled up to a day ahead and chilled, or frozen to be thawed in the fridge overnight and baked later.
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Cut each log into 12 pieces and arrange on the tray. Brush the tops of each portion with egg wash and sprinkle with sesame seeds. Bake for about 20 minutes or until the pastry is golden brown and the sausage reaches an internal temperature of 165°F.
Notes: Working with the pastry straight from the fridge makes it easy to handle, and chilling the rolls before baking ensures the pastry will puff up, earning its name. For variety, you can use a different cheese in the sausage filling or switch out the dill pickle relish with a spicy chutney.
Buttermilk ranch dressing and dip:
- Whisk all of the ingredients together and season to taste (ranch dressing typically uses a fair bit of black pepper). Chill until ready to use.