Potato and Sausage Rounds

These potatoes, and these sausage rounds, made for great food when we watched the Oscars, and I'm going to be making them often!

For the potatoes:

Slice 4 med red potatoes about 1/4 thick and boil in water until fork tender.

Meanwhile preheat oven to 375.

Drain potatoes and pat dry, place on foiled lined, oil sprayed, baking sheet.  Brush potatoes with olive oil and season with sea salt and freshly ground peppercorns.  Layer cooked, crumbled bacon on top, along with shredded monterey jack and cheddar.

Bake in oven 10-12 minutes til cheese is melted - serve with sour cream if desired.

For the sausage rounds:

Cut 1 lb sausage link into half inch slices, brown on both sides in frying pan, just to get both sides a little crispy.  Let them cool, while you get pastry prepared.
Brush entire surface of 1 sheet puff pastry (thawed) with egg.  Use a mini cookie cutter (I used stars) and cut out same number of shapes as you have sausage rounds.

Place rounds on baking sheet and cover each one with one of the cut outs, securing with toothpicks.
Bake in 400 degree oven for 18-20 minutes.

Mix 2 T mayo, 2 T dijjonaise, abnd 1/4 c apricot pineapple jelly for a dip, if desired!