From our neighbors at Back Forty Beer Company
1 pound Dean’s sausage, cooked and drained
1 large sweet onion,cut in half, sliced thin
1 T butter, olive oil, or sausage grease
1 Back Forty Naked Pig beer (or beer of your choice)
1 T water
3/4 c shredded cheese
1/4 c grated parmesan
1 T Greek seasoning, or your favorite blend
1 package puff pastry, thawed
Preheat oven to 400 degrees F.
Heat a large pot on medium high and add sliced onion. Cook about 1-2 minutes and add fat of choice, stir to coat onions and cook down onions a few minutes. Add about half of beer and cook onions until liquid reduces by half.
Combine cheeses and seasonings in a bowl.
Combine egg and water and whisk together.
Unfold thawed puff pastry on a floured surface and brush with egg mixture. Sprinkle with cheese. Layer onions and sausage evenly over the puff pastry dough.
Roll up from the long sides like a jelly roll and slice each roll into 15 slices. Lay slices flat on parchment lined or sprayed cookie sheets and cook 15 minutes.