• Sauté onion, fennel and garlic in a large saucepan over medium high heat about 2 minutes.
• Add bacon and cook another 2 minutes. Allow mixture to cool until you can mix in remaining Filling ingredients with your hands. Mix well so ingredients are evenly distributed.

Assembly

• Lay out a puff pastry rectangle with long side facing you. Form a tight log with the filling. Brush the long edge of the pastry with whisked egg yolk. Wrap the pastry tightly over the filling, overlapping the 2 long sides. Brush the seam with more egg wash.
• Refrigerate the assembled rolls for about an hour so you will be able to cut them easily.
• Preheat oven to 350°. Line 2 baking trays with parchment.
• Remove rolls from fridge and cut into about 2" pieces. Arrange pieces on the baking sheet. Brush pastry with remaining egg wash.
• Bake 30-35 minutes switching the sheets half way through.
• Serve with mustard or ketchup dipping sauce.
• If you want to prepare in advance, cut the rolls into 2" pieces. Place pieces on a tray separated and freeze solid. You can then store pieces in a freezer bag or container. Brush egg wash on pastry and bake from frozen at 350° for 40 minutes.