Smoked Andouille Sausage and Jalapeño Cheddar Puff Pastry Roll

Preheat your grill to 400F.

Lay the puff pastry down on a silicone or parchment paper lined baking sheet. Place the sausage in the center section then add on half of the cheddar and half of the jalapeños. Close the seams of the puff pastry together to form a log, pinching all of the edges. Make sure the puff pastry is on the baking sheet seam side down.

Brush the pastry with egg wash and sprinkle on the remaining cheddar, pressing it to stick all over the log. Add the remaining jalapeños on top.

Bake on the grill for 30-45 minutes until the cheese is crispy and the pastry is golden.

Rest 10 minutes prior to slicing.