Maple Breakfast Braid

    1    package (16 ounces)
          breakfast sausage
    1/4    cup maple syrup
    2    eggs, beaten
    1/2    cup green onions, sliced
    2    Granny Smith apples, peeled
          and diced
    1 1/2    cups dry herb stuffing mix
    1    package (17 1/4 ounces)
          frozen puff pastry, thawed
    2    egg whites
    1    teaspoon water

    Heat oven to 400 F.
    In large bowl, combine sausage, syrup, beaten eggs, green onions, diced apples and stuffing mix.
    Dust surface with flour; roll out pastry sheet to 12-by-18-inch rectangle. Transfer pastry to large baking sheet with parchment paper. Spoon half of sausage mixture down center of pastry.
    Make 3-inch cuts down sides of pastry. Fold one strip at a time, alternating sides. Fold both ends to seal in filling. In bowl, beat egg whites and water; brush over pastry.
    Repeat steps for second pastry sheet.
    Bake 25-30 minutes, or until brown, rotating pans after baking 15 minutes.