Recipe for Sausage and Cheese Puff Pastry Roll
Ingredients
- 1 sheet of puff pastry, thawed
- 1 pound (450g) ground sausage (or pre-cooked sausages)
- 1 cup shredded cheese (cheddar, mozzarella, or your preferred blend)
- 1 teaspoon dried Italian herbs (or oregano)
- 1 teaspoon garlic powder
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds or poppy seeds (optional topping)
- Flour (for dusting)
Instructions
- Prepare the Oven and Baking Sheet
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Cook the Sausage
- If using ground sausage, heat a pan over medium heat. Cook the sausage, breaking it apart with a spoon, until browned and fully cooked.
- If using pre-cooked sausages, chop them into small pieces.
- Mix the Filling
- Let the cooked sausage cool slightly.
- In a bowl, combine the sausage, shredded cheese, Italian herbs, and garlic powder. Mix until evenly combined.
- Prepare the Puff Pastry
- Lightly dust your work surface with flour and roll out the thawed puff pastry sheet.
- Ensure the pastry is large enough to fold over the filling without spilling.
- Assemble the Roll
- Spread the sausage and cheese mixture evenly along the center of the pastry, leaving space at the edges for folding.
- Fold the sides of the pastry over the filling and roll it into a log shape, sealing the edges to prevent leakage.
- Add the Finishing Touches
- Brush the top of the pastry with the beaten egg to give it a golden finish.
- Sprinkle sesame or poppy seeds on top, if desired.
- Bake the Roll
- Place the pastry roll on the prepared baking sheet.
- Bake for 25–30 minutes, or until the pastry is golden brown and puffed.
Tips for Success
- Thaw the Pastry Properly
Ensure your puff pastry is fully thawed before rolling to prevent tears and ensure easy handling. - Prepare Ingredients in Advance
While cooking the sausage, gather and prepare your filling ingredients to speed up the assembly process. - Enhance the Filling
For extra flavor, consider adding finely chopped onions, bell peppers, or spinach to the sausage mixture. - Avoid Sogginess
Ensure the sausage mixture isn’t overly wet to keep the pastry from becoming soggy during baking. - Crisp and Shine
Brushing the pastry with egg wash before baking gives it a golden, glossy finish. - Portioning Options
- Slice the pastry roll into even sections before serving for neat presentation.
- For bite-sized treats, cut the roll into smaller pieces before baking to create sausage and cheese pinwheels.
Enjoy this delicious puff pastry roll as a snack, appetizer, or main dish—it’s versatile and sure to please!
