INGREDIENTS:
1 sheet of thawed puff pastry
One pound (450 grams) of ground sausage, or sausages that have already been cooked
One cup of shredded cheese, such as mozzarella, cheddar, or your preferred combination
One teaspoon of dried oregano or Italian herbs
One teaspoon of powdered garlic
One beaten egg for egg wash
One tablespoon of poppy or sesame seeds (optional garnish)
Flour (for dusting)
INSTRUCTIONS:
Set your oven’s temperature to 400°F (200°C) to begin. To keep the crust from sticking, line a baking sheet with parchment paper and place it aside.
Heat a pan over medium heat if using ground sausage. After adding the sausage, heat it until it is browned and cooked through, breaking it up with a spoon.
Cut the sausages into small pieces if you’re using precooked ones.
After the sausage is done, turn off the heat and allow it to cool a little.
Add the garlic powder, Italian herbs, and shredded cheese and stir until well blended.
Roll out the thawed puff pastry sheet after lightly dusting your work surface with flour. Make sure it’s big enough so the filling won’t flow out when folded over.
Leaving a small amount of space on the edges for folding, evenly distribute the sausage and cheese mixture throughout the middle of the pastry.
Gently roll the pastry into a log form, sealing the edges as you go, after folding the sides over the filling.
If desired, sprinkle sesame or poppy seeds on top of the pastry after brushing it with the beaten egg to give it a golden touch.
After the baking sheet is ready, put the pastry on it and bake it for 25 to 30 minutes, or until it is puffy and golden brown.
How to Produce
First, before you begin, make sure your puff pastry is fully thawed. This guarantees that it will roll out smoothly and won’t tear when the filling is added.
It’s useful to get your filler ingredients ready while the sausage cooks so you can put everything together fast.
The filling can even be prepared in advance and kept in the refrigerator.
Before baking, brush the crust with egg wash for a crispy outside.
This process gives the pastry an additional sheen and produces a gorgeous golden-brown crust.
if you like to enhance the flavor.
For the sausage mixture, think about adding finely chopped peppers, onions, or even spinach.
When spreading the sausage mixture on the crust, be careful not to use too much moisture as this could make the pastry soggy.
Before serving, cut the pastry roll into even pieces to guarantee even cooking, which also improves presentation.
You can make sausage and cheese pinwheels rather than a full roll by slicing the pastry into smaller pieces before baking if you like your portions to be bite-sized.
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