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Introduction
There’s something undeniably comforting about golden, flaky puff pastry wrapped around a rich, savory filling.
Sausage-stuffed puff pastry rolls are a crowd-pleasing favorite for any occasion—whether you’re hosting a brunch.
preparing a snack for game day, or simply indulging in a cozy homemade treat. This recipe delivers the perfect balance of creamy.
cheesy filling and crisp pastry, making it an instant classic in your kitchen rotation.
Ingredients
Sausage-Stuffed Puff Pastry Recipe
Ingredients:
•1 lb (450g) ground sausage (mild, spicy, or breakfast sausage)
•1/2 cup (120g) cream cheese, softened
•1/2 cup (60g) shredded cheddar cheese
•1 package (2 sheets) puff pastry, thawed
•1 egg, beaten (for egg wash)
•Optional: fresh parsley or chives for garnish
Instructions
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your pastries don’t stick and makes cleanup easy.
While the oven heats, cook the ground sausage in a skillet over medium heat until it’s fully browned and cooked through. Be sure to break it up into small crumbles as it cooks.
Drain any excess grease from the sausage and allow it to cool slightly. In a mixing bowl, combine the cooled sausage with softened cream cheese and shredded cheddar.
mixing until well blended. This mixture should be thick and spreadable, with all ingredients evenly distributed.
On a lightly floured surface, unfold and roll out each puff pastry sheet to smooth out the folds. Cut each sheet into three equal rectangles.
giving you six total sections to fill. Spoon the sausage mixture along one side of each rectangle, forming a log shape.
Carefully fold the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges if desired for a decorative touch.
Place the sealed pastries seam-side down on your prepared baking sheet. Brush the tops with the beaten egg to ensure a golden, shiny finish when baked.
Bake the pastries for 20 to 25 minutes, or until they are puffed and golden brown. Keep an eye on them near the end of baking time to avoid over-browning.
Once out of the oven, let them cool slightly before serving. Sprinkle with chopped parsley or chives for garnish, if using.
Serve warm, and enjoy the creamy, savory filling encased in buttery, flaky pastry. These can be enjoyed on their own or paired with dipping sauces like spicy mustard, ranch, or even a tangy tomato jam.
How to Make
The key to a successful sausage-stuffed puff pastry is a well-balanced filling. Begin by browning the sausage until fully cooked.
then blend it with the cheeses while still warm, so the mixture comes together smoothly. Allow it to cool enough so it doesn’t melt the pastry when filled.
Working with puff pastry requires a bit of care—always thaw it in the fridge and use it while still cool, as overly warm pastry can become sticky and hard to manage.
Rolling it out slightly helps remove creases and provides more surface area for your filling.
Filling the pastry evenly is essential for consistent baking. Aim for a generous line of filling down.
the center or edge of the pastry strip, but avoid overfilling to prevent leaks. Folding and sealing tightly helps trap the filling and moisture inside.
Crimping the edges with a fork not only adds a decorative flair but also ensures the pastry doesn’t open during baking.
An egg wash enhances color and helps give the pastry a professional-looking sheen.
Letting the pastries rest a few minutes before serving allows the filling to set slightly, which makes them easier to handle and even more enjoyable to eat.
Garnishing with fresh herbs adds a burst of color and a touch of brightness to the rich filling.
For best results, serve these pastries freshly baked. However, they also reheat well in the oven or air fryer.
keeping the crust crisp and the filling warm. They can even be frozen before or after baking for easy make-ahead appetizers.
Variations
You can swap the sausage for other meats like ground turkey, chicken, or even plant-based sausage alternatives to suit dietary needs or preferences.
Each option brings its own unique flavor profile while keeping the satisfying richness of the original.
Try using different cheeses such as mozzarella for a milder flavor, pepper jack for a spicy kick, or a mix of cheeses for depth. Goat cheese or feta can also add a tangy twist to the filling.
Add-ins like sautéed onions, bell peppers, or spinach can boost the nutritional value and add a pop of color.
Just make sure any vegetables are cooked and drained before mixing them into the filling to avoid sogginess.
Change up the seasoning to match your mood or meal. A pinch of Italian herbs, smoked paprika, or garlic powder can shift the flavor profile with minimal effort.
Mini versions of these pastries make excellent party bites. Simply cut the pastry into smaller rectangles, reduce the filling amount, and adjust the baking time to suit the size.
For a breakfast-style twist, combine cooked scrambled eggs with the sausage and cheese filling. These are perfect for make-ahead breakfast on busy mornings.
If you’re feeling adventurous, try a sweet-and-savory combo by adding a touch of maple syrup or honey mustard to the sausage mixture.
The hint of sweetness plays beautifully with the richness of the sausage and cheese.
Tips
Always cook and cool the filling before placing it in the pastry to prevent soggy bottoms. Warm filling can soften the pastry too much and affect how well it bakes.
Don’t skip the egg wash—it’s the secret to getting that perfect golden-brown crust that’s visually appealing and slightly crisp on top.
If your puff pastry becomes too soft or sticky while you’re working with it, pop it back in the fridge for 10–15 minutes. Keeping it cool helps maintain its structure and ease of use.
Use a sharp knife or pizza cutter to cut the pastry sheets cleanly. Rough edges can cause uneven baking or messy results.
Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze.
Let the pastries cool slightly before slicing or serving. This helps the filling set and reduces the risk of burns or messiness when biting in.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or air fryer for best results. Avoid the microwave if you want to maintain that crispy texture.
Conclusion
Sausage-stuffed puff pastries are a versatile, delicious treat that combine simple ingredients into a truly special dish.
Whether you’re making them as an appetizer, snack, or breakfast bite, they’re sure to be a hit with anyone who tries them.
The beauty of this recipe lies in its adaptability—you can stick to the classic version or experiment with fillings and flavors to suit any occasion.
Easy to prepare and endlessly satisfying, this dish is one you’ll return to again and again.
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