In small skillet, melt butter over medium-low heat. Add garlic; cook, stirring occasionally, for 8 minutes or until softened and fragrant. Let cool slightly.
On lightly floured surface, roll out half of the pastry into 12- x 10-inch (30 x 25 cm) rectangle. Brush with half of the garlic butter, leaving 1/2-inch (1 cm) border on all sides. Sprinkle with half of the sage, then half of the cheese. Lightly brush border with egg.
Starting at short end, roll up jellyroll–style just to centre of rectangle; roll up other side to meet in centre. Gently turn over; lightly brush all over with egg. Using serrated knife, trim ends; cut into 1/2-inch (1 cm) thick slices. Place on greased or parchment paper–lined baking sheets; press down lightly. Repeat with remaining pastry. Cover and refrigerate for 1 hour or up to 8 hours.
Bake in 425°F (220°C) oven for 15 to 20 minutes or until puffed and golden.
Makes about 33 hors d'oeuvres.
Romano cheese was a little powdery. The quantity when converted to a higher serving size was good.
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 33 Servings|
|Calories from Fat: 62 (67%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 11.7mg||4 %|
|Sodium 70.4mg||2 %|
|Potassium 14.2mg||0 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 5.7g|
|Protein 1.9g||3 %|
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Calories per serving: 93
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