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 a bit more to my liking. This recipe is my creamy version of a British classic.
FREQUENTLY ASKED QUESTIONS:
Puff pastry. It’s a light, buttery and flaky pastry that works perfectly with the sausage filling.
This is a very heated debate amongst the commonwealth countries. Sausage rolls are more commonly associated with Britain. Although sausage rolls of some form date back to Roman times, it is thought they were actually invented in France and gained popularity in Britain in the 1800’s.
Crescent rolls can be used in place of the puff pastry but I think puff pastry works so much better for these.
Add in a small can of drained diced green chiles (minus the can of course, ha!). Or perhaps add some shredded pepper jack cheese to the pork mixture.
Place in a covered container and they will keep for 3 days in the refrigerator. Sausage rolls can also be frozen. Place them in a freezer safe container or bag and they will keep for up to 3 months.
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 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!
Puff Pastry Sausage Rolls (+Video)
- 1 package puff pastry sheets (2 sheets in a box), thawed
- 12 ounce package ground pork sausage (sage or spicy flavor)
- 8 ounce block cream cheese, softened to room temperature
- 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 (total number of squares from both sheets combined).
- 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.
- Some optional dips are honey mustard, ranch dressing or queso dip.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.