1. Thaw puffed pastry and preheat oven to 400F.

2. Remove center ribs from chard and finely mince.

3. In a saucepan, brown 16 oz. mild Italian sausage – drain excess fat. Set aside.

4. In empty saucepan, heat 2 tbsp. oil. Add garlic, onion and pepper flakes and sauté until translucent.

5. Add finely minced Swiss chard to mixture and continue to sauté. Add salt and pepper to taste.

6. Add sausage to Swiss chard, garlic, onion and pepper flakes mixture. Mix well and continue to sauté until well incorporated. Remove from heat and let cool.

7. While cooling, scramble egg with a fork in a bowl. Roll out one sheet puff pastry on aluminum foil.

8. Once cool, place filling along center of puff pastry.

8. Tightly roll pastry with filling and seal seam. Scramble egg and brush on to sealed sausage roll.

8. Bake at 400F for about 35-40 minutes until golden brown. Let rest at least 10 minutes. Slice roll into 1/2" sections and enjoy!