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Evenly spread the cranberry sauce on to the puff pastry sheet keeping approximately 2cm from the edges
Evenly layer the bacon on top, then spread a layer of pre-made stuffing on top of the bacon
Line the sausage meat end to end on one side of the pastry
Egg wash the edges, then using the pastry paper, gently lift and fold the pastry over the sausage until the two sides meet
Seal the edge all the way along with a fork
Carefully cut into equal pieces (refrigerate the roll beforehand if preferred to make it easier to cut)
Egg wash each piece all over followed by a sprinkle of dried thyme
Place in a preheated oven at 180°C (fan) for 35-40 minutes or until golden and cooked through