Of course! These Cheesy Sausage Puff Pastry Rolls are the ultimate easy, impressive, and delicious appetizer or snack. They are flaky, savory, cheesy, and always a crowd-pleaser.
Here’s a foolproof recipe that delivers maximum flavor with minimal effort.
Cheesy Sausage Puff Pastry Rolls
These are like the grown-up, gourmet version of pigs in a blanket, with a rich, cheesy sausage filling.
Yields: About 20-24 rolls
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients
· 1 sheet (from a 17.3 oz box) frozen puff pastry, thawed
· 1 lb mild or hot Italian sausage, casings removed
· 4 oz cream cheese, softened
· 1 ½ cups shredded mozzarella cheese
· ¼ cup grated Parmesan cheese
· 2 tbsp finely chopped fresh parsley or chives
· 1 tsp garlic powder
· ½ tsp black pepper
· 1 large egg (for egg wash)
· 1 tbsp water (for egg wash)
· Optional for dipping: marinara sauce, ranch dressing
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Make the Filling: In a skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease and let it cool for 5-10 minutes.
· Pro Tip: Letting the sausage cool prevents it from melting the puff pastry when you assemble the rolls. - Combine Filling: In a large bowl, combine the slightly cooled sausage, softened cream cheese, mozzarella, Parmesan, parsley, garlic powder, and pepper. Mix until everything is well combined.
- Assemble the Rolls:
· On a lightly floured surface, roll the thawed puff pastry sheet into a roughly 10×14 inch rectangle.
· Spread the sausage and cheese mixture evenly over the entire surface of the pastry, leaving a ½-inch border along one of the long edges.
· Starting from the long side opposite the border, tightly roll the pastry up, jelly-roll style. Press gently to seal the edge. (The border you left will help it seal properly). - Chill and Slice: Place the roll seam-side down on the prepared baking sheet. Place it in the freezer for 10-15 minutes to firm up. This makes slicing much cleaner and easier.
· Meanwhile, make the egg wash by whisking the egg with 1 tablespoon of water. - Slice and Bake: Remove the roll from the freezer. Using a sharp serrated knife, slice it into ½-inch to 1-inch thick rounds. Arrange the rounds cut-side up on the baking sheet, about 1-2 inches apart. Brush the tops lightly with the egg wash. This will give them a beautiful golden, shiny finish.
- Bake to Perfection: Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed, and the filling is hot and bubbly.
- Serve: Let them cool on the baking sheet for 5 minutes before serving. They will be very hot inside! Serve warm with marinara sauce for dipping.
🌟 Pro Tips for Success
· Thaw Puff Pastry Correctly: The best way to thaw puff pastry is in the refrigerator for several hours or overnight. Thawing at room temperature can make it sticky and difficult to work with.
· Don’t Skip the Chill: Chilling the log before slicing is crucial for clean cuts and prevents the filling from squishing out.
· Customize Your Fillings:
· Spicy: Use hot Italian sausage and add a ¼ tsp of red pepper flakes to the filling.
· Vegetable Lovers: Add ¼ cup of finely chopped and sautéed spinach (squeezed dry) or roasted red peppers to the filling mixture.
· Different Cheeses: Try using provolone, fontina, or pepper jack cheese instead of mozzarella.
· Make-Ahead: You can assemble the entire log, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before slicing and baking. You can also freeze the unbaked, sliced rolls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Enjoy these incredibly addictive, flaky, and cheesy rolls! They are perfect for parties, game day, or a fun family dinner.