Cheesy Sausage Puff Pastry Rolls
These irresistible rolls are flaky, buttery puff pastry wrapped around a savory, cheesy sausage filling—a perfect fusion of pigs in a blanket and a sausage roll. They’re easy to make, fun to eat, and guaranteed to disappear at parties, game day, or as a tasty snack.
Classic Cheesy Sausage Puff Pastry Rolls
Ingredients:
For the Filling:
· 1 lb Italian sausage (mild or spicy), casings removed
· 4 oz cream cheese, softened
· 1½ cups (6 oz) shredded mozzarella cheese
· ¼ cup grated Parmesan cheese
· 2 cloves garlic, minced
· 2 tbsp chopped fresh parsley or basil (optional)
· ½ tsp Italian seasoning (optional)
· Black pepper to taste
For the Assembly:
· 1 package (2 sheets) frozen puff pastry, thawed in the refrigerator
· All-purpose flour, for dusting
· 1 egg, beaten (for egg wash)
· Sesame seeds, poppy seeds, or everything bagel seasoning (for topping)
For Serving (Optional):
· Marinara sauce, ranch dressing, or honey mustard for dipping
Instructions:
- Prepare the Filling:
· In a skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through. Drain any excess fat and let cool slightly.
· In a bowl, combine the cooked sausage, softened cream cheese, mozzarella, Parmesan, garlic, herbs, and pepper. Mix until well combined.
- Roll & Fill the Pastry:
· Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
· On a lightly floured surface, unfold one puff pastry sheet. Gently roll it out to smooth seams and create a rectangle about 10×12 inches.
· Cut the rectangle in half lengthwise to create two long strips.
· Place a log of filling (about ½ cup) along the long edge of each strip, shaping it into an even cylinder.
· Brush the opposite edge lightly with egg wash.
· Roll the pastry over the filling, sealing the egg-washed edge. Press gently to seal.
- Slice & Top:
· Using a sharp knife, slice each log into 1-inch pieces (about 8-10 per log).
· Place rolls seam-side down on the prepared baking sheets, spacing them about 1 inch apart.
· Brush the tops with egg wash and sprinkle with seeds or seasoning.
- Bake:
· Bake for 18-22 minutes, or until puffed and deep golden brown.
· Let cool on the baking sheet for 5 minutes before serving—the cheesy filling will be molten hot!
- Serve:
· Serve warm with your favorite dipping sauces.
Key Success Tips:
· Cool the Sausage: Let the cooked sausage cool for 10 minutes before mixing with cheeses so the cream cheese doesn’t melt.
· Don’t Overfill: Too much filling can cause the pastry to burst.
· Seal Tightly: A good seal keeps the cheese from oozing out.
· Use Cold Pastry: Work quickly with chilled pastry for the flakiest results.
· Sharp Knife: Use a serrated or very sharp knife to slice cleanly without squishing the rolls.
Flavor Variations:
· Breakfast Rolls: Use breakfast sausage, add scrambled eggs and cheddar.
· Pizza Rolls: Add pepperoni and a spoonful of marinara inside.
· Spinach & Feta: Mix in ½ cup chopped cooked spinach and use feta instead of mozzarella.
· Jalapeño Popper: Add 2-3 tbsp diced jalapeños and use pepper jack cheese.
· BBQ Chicken: Use shredded cooked chicken mixed with BBQ sauce and cheddar.
Make-Ahead & Storage:
· Prep Ahead: Assemble rolls, place on a baking sheet, and freeze solid. Transfer to a zip-top bag. Bake from frozen, adding 3-5 minutes.
· Fridge: Store baked rolls in an airtight container for up to 3 days.
· Reheat: Warm in a toaster oven or air fryer at 350°F for 5-8 minutes to re-crisp.
Why They’re a Hit: They’s super flaky, filled with gooey cheese and savory sausage, and perfectly dippable. Great for any gathering!
Enjoy these cheesy, flaky delights!