• Place a rack in the center of your oven. Preheat the oven to 400° Fahrenheit for 20 minutes before baking your danish. Line a baking pan with parchment paper.

Béchamel Sage Sauce

• Melt butter in a saucepan over low heat. Once bubbling, stir in the flour and whisk until a golden-colored paste forms, about 3 to 4 minutes.
• Slowly pour in the milk a little at a time. Whisking constantly over medium heat, bring the mixture to a boil. The sauce will begin to thicken at this point.
• Turn the heat down to low, and whisk continuously as the sauce simmers on low for about five minutes. While simmering, add the salt, pepper, and sage.
• In a separate skillet, remove the sausage from the casing and saute until fully cooked. Add the roasted red pepper and bechamel sauce from the saucepan. Stir everything together in the skillet and simmer on low for 2-3 minutes.

Assembling the Danishes

• Unthaw the puff pastry using the instructions on the box. Unfold the puff pastry and cut it into four squares (about 4 x 4 inches). Place the pastry squares on the baking sheet.
• Spoon about two to three tablespoons of the sage béchamel sauce into the center of each pastry square. Fold two opposite edges together, and pinch to keep them closed.
• Beat the egg and water in a small bowl and brush it onto the top of the pastry for a golden finish. Sprinkle with Italian seasoning. Bake at 400 degrees until pastry is puffed and edges are golden brown, about 14-16 minutes.