Sunday, August 10, 2014

Sausage Rolls

I don't know why, but I was a bit nervous to make this dish. They turned out absolutely fantastic! I remember eating them and just saying, "this is one of the best things I've made in awhile!" The best part is, it could really be made with your favorite ingredients-olives, ground beef instead of Italian sausage, cheese, whatever you want! The puff pastry makes it just decadent. I dipped my rolls in ranch, but you could use your favorite condiment.


Sausage Rolls-adapted from Every Day with Rachael Ray
Total Time: 45 Minutes
Serves 4

  • 3 Italian sausage links, casings removed
  • 1/2 cup panko breadcrumbs
  • 1/2 red bell pepper, chopped
  • 1 sheet frozen puff pastry, thrawed but chilled
  • 1 egg, beaten
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Crumbe the sausage into a large bowl and mix in bread crumbs and bell pepper.

Line a work surface with parchment paper. Set the puff pastry on top and roll into an 11-inch square. Cut the pastry in half. Roll sausage mixture into 11-inch logs and place one log on each half of the pastry. Brush the long side of the pastry with the egg. Wrap the sausage in the pastry, press the seam to seal, but do not seal the short ends.Transfer to the baking sheet, seam side down. 

Brush the tops with the remaining egg. Bake until puffed and golden, 25-30 minutes. Quarter each roll. Serve with ranch or your favorite condiment.
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