Description
Buttery puff pastry and Italian sausage take pigs in blankets to a gourmet level! These Puff Pastry Sausage Rolls are my spin on the classic British sausage rolls, but with flaky puff pastry and savory sausage filling stuffed with gooey mozzarella cheese.
Ingredients
Units
Scale
- 14 oz puff pastry (I used Dafour)
- 1 lb ground sweet Italian pork sausage
- 1 1/2 tsp Italian seasoning
- 1/2 tsp fennel seeds
- 4 oz whole milk mozzarella cheese, cut into 12 equal pieces, about 2x1/2-inch each
- 1 egg beaten with 1 tsp water
- Kosher salt and freshly ground black pepper.
For serving:
- Marinara sauce
Instructions
- Line a large baking sheet with parchment paper.
- On a well-floured board or counter, divide the piece of puff pastry into 2 equal pieces and roll each of them out into squares just larger than 9×9-inches. Trim the edges with a knife so each piece of dough is 9×9-inch each. Chill the pastry on a baking sheet.Roll the ground sausage meat out between 2 pieces of wax or parchment paper into a 9×9-inch square. Sprinkle the top with the Italian seasoning and fennel seeds. Using a knife, cut the sausage square into 12 equal pieces.
- Remove the pastry from the fridge and slice each square into 6 equal rectangles. Take one piece of cheese and wrap one piece of sausage around it, fully encasing the cheese (this will prevent cheese leakage) and shaping it into a log.
- Place the sausage-cheese log on one the short end of one of the pastry rectangles. Repeat with the remainder of the sausage, cheese, and pastry rectangles. Brush the open end of one of the pastry rectangles (the end opposite of the sausage log) with egg wash. Roll the pastry around the sausage log and press the pastry ends together so they stick. Place the sausage roll seam-end down on the prepared baking sheet. Repeat with the remaining sausage rolls. Chill the rolls on the baking sheet for 20 minutes. Meanwhile, preheat the oven to 350° F.
- Brush the top and sides of the rolls with egg wash. Sprinkle a little salt and pepper over the top of each sausage roll.
- Bake for 20 minutes. With the oven door closed, turn the oven up to 400° F and continue baking the rolls for another 8 to 10 minutes, until the pastry is medium golden brown.
- Warm the marinara sauce up and serve it in small bowls for dipping alongside the hot sausage rolls.
- Reheating: Preheat oven to 350° F. Place leftover sausage rolls on a parchment-lined baking sheet and heat for 10 to 12 minutes.
Nutrition
- Serving Size: 1
- Calories: 343
- Sugar: 1
- Sodium: 424
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 18
- Carbohydrates: 17
- Fiber: 1
- Protein: 12
- Cholesterol: 29
