Of course! These Cheesy Sausage Puff Pastry Rolls are the ultimate easy appetizer or snack. They are incredibly flavorful, with a flaky, buttery crust and a savory, cheesy filling. They’re guaranteed to be a hit at any gathering.
🧀 Cheesy Sausage Puff Pastry Rolls
This recipe is designed for maximum flavor and ease, using store-bought puff pastry.
Yields: About 20-24 rolls Prep time: 15 minutes Cook time: 20 minutes
Ingredients:
· 1 package (14-17 oz / 397g) puff pastry (2 sheets), thawed according to package instructions
· 1 lb (450g) bulk Italian sausage (mild or hot, based on preference) or sausage meat removed from casings
· 4 oz (115g) cream cheese, softened to room temperature
· 1 ½ cups (150g) shredded mozzarella cheese
· ½ cup (50g) grated Parmesan cheese
· 1 large egg (for egg wash)
· 1 tablespoon water (for egg wash)
· Optional additions: 2 cloves garlic (minced), 2 tablespoons chopped fresh parsley, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
Instructions:
Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Cook the Sausage: In a skillet over medium-high heat, cook the sausage, breaking it up with a spoon until it’s browned and cooked through. If using, add the minced garlic in the last minute of cooking. Drain any excess grease and let it cool for a few minutes.
Make the Filling: In a large bowl, combine the slightly cooled cooked sausage, softened cream cheese, shredded mozzarella, Parmesan cheese, and any optional herbs or spices. Mix until everything is well combined.
Assemble the Rolls:
· On a lightly floured surface, unfold one sheet of thawed puff pastry. Gently roll it out just enough to smooth any creases.
· Spread half of the sausage and cheese mixture evenly over the entire surface of the pastry sheet, leaving a small border (about ½ inch) along one of the longer edges.
· Starting from the opposite long side, tightly roll the pastry up into a log, sealing it at the edge without filling. Repeat with the second pastry sheet and remaining filling.
· Place the logs seam-side down on the prepared baking sheet.
Egg Wash & Slice: In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the entire surface of each log generously with the egg wash. This will give them a beautiful golden color. Using a sharp serrated knife, slice each log into 1-inch thick rounds. You can place them close together on the baking sheet, as they won’t spread much.
Bake: Bake for 18-22 minutes, or until the pastry is puffed and deep golden brown, and the filling is hot and bubbly.
Cool and Serve: Let the rolls cool on the baking sheet for about 5 minutes before serving. They are best enjoyed warm!
💡 Pro Tips for Success:
· Thaw Properly: The key to easy handling is properly thawed pastry. Let it thaw in the refrigerator overnight or on the counter for about 30-40 minutes. It should be pliable but still cold.
· Cool the Sausage: Letting the cooked sausage cool slightly before mixing prevents it from melting the cheese and making the filling greasy.
· Sharp Knife: Use a sharp serrated knife and a gentle sawing motion to slice the rolls. This prevents squashing the beautiful spiral.
· Make Ahead: You can assemble the logs, wrap them tightly in plastic wrap, and refrigerate them for up to 24 hours before slicing and baking. You can also freeze the unbaked logs for up to 2 months. Slice and bake from frozen, adding a few extra minutes to the baking time.
· Dipping Sauce: Serve with warm marinara sauce, ranch dressing, or a spicy sriracha mayo for dipping.
🌶️ Variations:
· Pepperoni Pizza Rolls: Add ¼ cup of chopped pepperoni to the filling mixture.
· Breakfast Sausage Rolls: Use mild breakfast sausage and add a pinch of dried sage. You could even mix in some scrambled eggs for a full breakfast in a roll.
· Spicy Kick: Use hot Italian sausage and add a tablespoon of chopped pickled jalapeños to the filling.
Enjoy your delicious, flaky, and cheesy creations
Cheesy Sausage Puff Pastry Rolls Recipe
