1. Prepare Your Baking Sheet and Oven Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. Unlike the muffin tin version, these rolls need space on a flat sheet to expand and become crispy.

2. Cook the Sausage In a medium skillet over medium heat, cook the breakfast sausage until completely browned and crumbled, about 5-7 minutes. Drain any excess grease very thoroughly and pat with a paper towel. Set aside to cool slightly.

3. Assemble the Roll (The Pinwheel Technique) Unfold your thawed puff pastry sheets onto a lightly floured surface.

• Spread: Evenly spread the cranberry sauce over the entire surface, leaving a 1/2-inch border at the top edge.

• Layer: Sprinkle the cooked sausage over the sauce, followed by the thin strips of brie cheese.

• Season: Sprinkle with the chopped rosemary and a pinch of black pepper.

4. Roll and Chill Starting from the long edge closest to you, slowly and tightly roll the pastry upward like a jelly roll. Once rolled, place the log in the freezer for 10 minutes. This is the secret to getting clean, round slices without squishing the pastry.

5. Slice and Apply Egg Wash Using a sharp serrated knife, slice the log into rounds about ¾ to 1 inch thick. Place the slices cut-side down onto the prepared baking sheets. Lightly brush the tops and sides of each roll with the beaten egg wash for that professional golden sheen.

6. Bake and Cool Bake for 15-20 minutes until the pastry is puffed and deeply golden and the cheese is bubbling. Let the rolls cool on the sheet for 5 minutes to allow the cheese to set before moving them to a serving platter.