Cooking Directions

• Heat the oven to 375°F.  Line a baking sheet with parchment paper.  Mix the poppy seeds, sesame seeds, garlic powder, onion powder and black pepper in a small bowl.  In another small bowl, beat the egg and mustard with a fork.
• Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Cut the pastry sheet into 3 strips along the fold marks, then cut each strip in half lengthwise, making 6 strips in all.
• Roll each pastry strip into a 16x3-inch rectangle.  Brush half of each pastry strip (lengthwise) with the egg mixture (reserve any remaining) then top with about 1/3 cup cheese and about 1/4 cup sausage.  Starting on the side with the filling, roll up the pastry to form a long rope, pinching the ends to seal.  Shape the rope into a pretzel shape (not too tight- it will need space to puff- and brush a bit of egg mixture under the ends to help them stick together) and place it onto the baking sheet.
• Brush the Puffzels with the egg mixture and sprinkle with the poppy seed mixture.
• Bake for 25 minutes or until deep brown.  Let the Puffzels cool on the baking sheet on a wire rack for 10 minutes.

Ingredients

• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 1 teaspoon garlic powder or dried minced garlic
• 0.5 teaspoon onion powder or dried minced onion
• 0.25 teaspoon coarsely ground black pepper
• 1 egg
• 2 tablespoons German-style mustard
• 2 tablespoons all-purpose flour
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 2 cups shredded Muenster cheese
• 7 ounces smoked sausage (bratwurst or kielbasa), coarsely chopped (about 1 1/2 cups)