Butternut Squash and Sausage Pastries Recipe | Wisconsin Cheese

Ingredients

• 1/2 pound bulk Italian sausage
• 3 tablespoons butter, cubed
• 1 1/2 cups cubed butternut squash (1/2-inch cubes)
• 2 medium pears, cored, thinly sliced and cut into 2-inch pieces
• 1 medium shallot, thinly sliced
• 1 container (16 ounces) whole milk BelGioioso Ricotta con Latte® cheese
• 6 ounces BelGioioso CreamyGorg® cheese, chunked (1 cup)
• 1/2 cup snipped fresh chives, divided
• 1/2 teaspoon each salt and pepper
• 2 large eggs, divided
• 2 boxes (17.3 ounces each) frozen puff pastry, thawed
• Sesame seeds
• Additional BelGioioso CreamyGorg® cheese, chunked