(17.3 oz.) frozen puff pastry (2 sheets)
(8 oz.) PHILADELPHIA Cream Cheese, softened
Heat oven to 400°F.
Remove puff pastry from the freezer and allow it to thaw for about 15 min. until you can unfold it without breaking. (Make sure you don’t let it get too warm.)
Prepare the STOVE TOP Stuffing according to instructions on box and set aside. In a skillet on stove top, cook sausage until browned and crumbled, set aside.
In a large bowl with a hand mixer or stand mixer fitted with paddle attachment, mix together cream cheese and 1 egg until creamed together and smooth. Stir in cooked sausage until fully incorporated. Gently fold in stuffing with a spatula.
Unfold the puff pastry sheets, roll out each sheet and cut into 12 squares. (The squares don't have to be perfect but each should be about 3-1/2-inch square.) Press 1 square on bottom and up side of each of 24 nonstick muffin pan cups. In a small bowl, whisk the remaining egg with a fork to create an egg wash. Brush the egg wash over the puff pastry, especially the edges. (This will give the pastry a darker golden finish. If you don’t use an egg wash that is fine, you’ll just get a paler finish.)
Using a cookie scoop, divide the sausage-cream cheese mixture among the puff pastry cups, using 2 heaping teaspoons of filling per cup. Bake for 12 to 15 min. or until the puff pastry is golden brown. Top with a dollop of cranberry sauce, or serve it on the side. Serve immediately.