Puff Pastry Sausage Rolls

“I make these as weekend snacks and for parties, I strongly suggest to double the recipe if you are making these for a party. To save some time prepare the sausage mixture up to 24 hours in advance. These are simply delicious, and not hard to make!”
READY IN:
1hr 50mins
YIELD:
24 rolls
UNITS:
Metric

Ingredients Nutrition

  • 59.14 ml fresh breadcrumb
  • 29.58 ml milk
  • 226.79 g Italian sausage, casings removed
  • 1 onion, finely chopped
  • 1 egg
  • 4.92-9.85 ml fresh minced garlic
  • 4.92 ml dried oregano
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly beaten (to brush on pastry)
  • marinara sauce, heated

Directions

  1. Grease a large baking sheet.
  2. In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
  3. Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended.
  4. Season with salt and pepper.
  5. Unfold the pastry sheet onto a floured surface.
  6. Roll out into a 20x10-inch rectangle.
  7. Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!).
  8. Brush each strip with beaten egg.
  9. Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
  10. Fold the long sides in covering the filling and overlapping slightly.
  11. Transfer and arrange the rolls seam-side down on the prepared baking sheet.
  12. Cover and chill until rolls are set (at least 1 hour).
  13. Set oven to 425°F.
  14. Cut each roll crosswise into 8 pieces.
  15. Separate pieces on the baking sheet.
  16. Brush with remaining beaten egg.
  17. Bake until rolls are puffed and golden (about 20-22 minutes).
  18. Serve warm with heated marinara sauce.
  19. Delicious!

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