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Picture of Sausage & Stuffing Criss-Cross Pastry
british lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1163 kcal 58 %
  • Fat 76 g 117 %
  • Saturated 23 g 114 %
  • Carbs 63 g 21 %
  • Fiber 4 g 14 %
  • Protein 57 g 114 %
  • Cholesterol 479 mg 160 %
  • Sodium 2664 mg 111 %
  • Calcium 133 mg 13 %
  • Magnesium 82 mg 19 %
  • Potassium 1280 mg 27 %
  • Iron 7 mg 40 %
  • Zinc 7 mg 62 %
  • Phosphorus 648 mg 93 %
  • Vitamin A 199 µg 22 %
  • Vitamin C 4 mg 4 %
  • Thiamin (B1) 1 mg 88 %
  • Riboflavin (B2) 1 mg 106 %
  • Niacin (B3) 20 mg 124 %
  • Vitamin B6 1 mg 58 %
  • Folate equivalent (total) 224 µg 56 %
  • Vitamin B12 3 µg 121 %
  • Vitamin D 5 µg 34 %
  • Vitamin E 4 mg 23 %
  • Vitamin K 6 µg 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sausage & Stuffing Criss-Cross Pastry

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 2 eggs
  • 1 tbsp. water
  • 1/2 lb. bulk pork sausage
  • 1 cup Pepperidge Farm® Herb Seasoned Stuffing
  • 1 small onion, chopped (about 1/4 cup)
  • 1 cup chopped mushroom (about 3 ounces)

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