1 sheet puff pastry, (from a 17.3-oz package), thawed
8 chicken sausages, patted dry
1 large egg, beaten
Everything bagel topping, for sprinkling
Harissa Ketchup, recipe follows
Honey Mustard, recipe follows
1 cup ketchup
2 Tbsp harissa
1 cup Dijon mustard
3 Tbsp honey
1. Preheat the oven to 350ºF. Line 2 baking sheets with parchment and set aside.
2. On a work surface, roll out the puff pastry sheet to a 10-by-16-inch rectangle. Divide in half horizontally and in four equal parts vertically to get five 5-by-4-inch rectangles. Roll each rectangle tightly around a chicken sausage and then slice into 4 pieces. Arrange on the baking sheets 1 inch apart. Brush with the egg wash and sprinkle liberally with the bagel topping. Bake until golden brown, about 15 minutes. Let cool slightly and serve with Harissa Ketchup and Honey Mustard.
1. Mix together the ketchup and harissa in a small bowl.
1. Mix together the mustard and honey in a small bowl.