Puff Pastry Rolls

This recipe was taught to me and has since been adapted from a great chef and personal friend of mine Mr. David Whitefield. I had the opportunity to learn this one and many others while working together in the Mediterranean. All you need is pre-made puff pastry sheets and any left over meat or fish from the meal before. In this case, I used Italian sausage from the night before and some great canned tuna in olive oil that I found while shopping in an Italian market in New York City.