1. Let puff pastry sit at room temperature until it can be unfolded without breaking (the pastry should be cool but pliable).
2. Preheat oven to 400°. 
3. Cut pastry sheet into thirds along fold lines. Roll each piece out to about 4x9". 
4. Cut "brick" of sausage lengthwise into 3 pieces; gently roll each into a log the same length as the pastry pieces. 
5. Place a sausage log lengthwise in the center of a pastry piece; brush one long edge with water. Roll pastry up and over sausage; press edge to seal. Repeat with remaining sausage and pastry; set aside. 
6. In a small bowl, combine sugar and cinnamon. 
7. Brush tops of rolls with egg; sprinkle with cinnamon sugar.
8. Cut each roll evenly into 8 pieces; place 2" apart on a parchment-lined baking sheet. Bake until golden-brown (10-15 min.). 
9. Remove from oven; let cool for 5 min.
10. Serve with desired garnishes. 

Tasty Tip:

• To make this recipe up to 1 day ahead, thaw pastry as directed and follow steps 3-5. Wrap each roll tightly in plastic wrap; refrigerate. Preheat oven before baking; unwrap rolls and continue with steps 6-9.