Lit'l Smokie Wellingtons

1 package Lit’l Smokies Cocktail Links
1 tblsp. Butter, salted
1 tblsp. Shallots, minced
2 c. Mushrooms, minced
Salt to taste
1 tblsp. Parmesan cheese
1 box Puff Pastry sheets
1 jar Bleu Cheese Dressing

Remove the Lit’l Smokies Cocktail Links from the package. Remove the puff pastry sheets from the freezer, open package and allow sheets to partially thaw. In a sauté pan melt the butter then add the minced shallots and cook on medium heat for about 2 minutes. Add the minced fresh mushrooms and sauté until the majority of the mushroom juice has evaporated and the mushrooms are starting to brown (approx. 5-6 minutes). Let cool. Slice the puff pastry sheets into 1 ½ x 1 ½” squares. Place a sausage atop the pastry square. Place a little dollop of the mushrooms on top of the sausage and roll the dough to seal the sausage tightly. Place on a cookie sheet with the seam pointing downwards. Bake at 375 degrees for 12 minutes or until the pastry has puffed and is golden brown. Serve immediately with a bowl of your favorite bleu cheese dressing.

From: Good Things Utah