These 3-Ingredient Puff Pastry Sausage Rolls are the perfect little appetizer. Puff pastry, pork sausage and cream cheese are all that's needed!
A SIMPLE APPETIZER OR SNACK
When we were stationed in England (many years ago) - one of my favorite little appetizers were these little sausage rolls. They are a British staple at pretty much any get-together. They are also ridiculously simple to make. Often they are made with some sort of shredded cheese but I think using cream cheese makes them so much better and creamier.
TIPS FOR MAKING PUFF PASTRY SAUSAGE ROLLS:
- Want to spice it up? Add in a can of drained diced green chiles. Or perhaps add some shredded pepper jack cheese to the pork mixture.
- Try adding some diced green peppers and onions when cooking up your sausage.
- Crescent rolls can be used in place of the puff pastry but I think puff pastry works so much better for these.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
puff pastry (2 sheets in a box)
ground pork sausage (sage or spicy flavor)
cream cheese
HOW TO MAKE PUFF PASTRY SAUSAGE ROLLS:
Preheat oven to 400˚F. Line a large baking sheet with parchment paper. In large skillet brown sausage until fully cooked. Drain.
In large bowl mix together cooked sausage and softened cream cheese. Stir until well blended.
Unfold both puff pastry sheets and gently roll out (with a rolling pin) until pastry is about 1- inch larger than the original sheet size. Cut each sheet into 12 squares. You should get a total of 24 squares from both sheets.
Fill each square with 1-2 tablespoons of sausage mixture.
Roll puff pastry around sausage mixture, pinching all edges to seal. Place on lined baking sheet.
Bake for 15 minutes, until puffed and golden brown. Remove from oven and serve. They are wonderful on their own or dip in some HONEY MUSTARD DRESSING.
CRAVING MORE RECIPES? GIVE THESE A TRY!
3-INGREDIENT PUFF PASTRY SAUSAGE ROLLS
Ingredients
- 1 package puff pastry sheets (2 sheets in a box), thawed
- 1 (12 oz) package ground pork sausage (sage or spicy flavor)
- 1 (8 oz) block cream cheese, softened to room temperature
Instructions
- Preheat oven to 400˚F. Line a large baking sheet with parchment paper.
- In a large skillet, brown and crumble sausage until fully cooked. Drain excess grease.
- In a large bowl mix together cooked sausage and softened cream cheese. Stir until well blended.
- Unfold both puff pastry sheets and gently roll out (with a rolling pin) until pastry is about 1- inch larger than the original sheet size.
- Cut each sheet into 3 strips (about where the folds were); then cut each in half to create 6 squares from each sheet.
- Cut each square in half again to make a total of 24 squares.
- Fill each square with 1-2 tablespoons of sausage mixture.
- Roll puff pastry around sausage mixture, pinching all edges to seal.
- Place on lined baking sheet; bake for 15 minutes, until puffed and golden brown.
- Remove from oven and serve.
Avian G Baker
Can these be frozen and cooked in the morning?
Sharon
I i love your recipes but cant print them. So much going on with all your popups that my printer won’t print them. Any ideas so I won’t loose your delicious recipes
Brandie @ The Country Cook
Hi Sharon! At the bottom of every recipe there is a printable, one page recipe. Just click on the “print” button and it will print out for you. Hope that helps!
ange sukala
Delicious!!! And you're right. Puff Pastry is so much better than the crescent rolls.
Jeannine
So delicious!!! I buy all my meats from Butcher Box as they are all organic grass fed humanely raised in the USA. Can't believe the difference in taste...and perfect for this recipe. I, too, prefer the puff pastry but crescent rolls are cheaper when budget is tight so make them either way.
Brandie @ The Country Cook
Love hearing that Jeannine!! Thank you so much for taking the time to comment!