Italian Sausage In Puff Pastry Food
EASY PUFF PASTRY SAUSAGE ROLLS
Store-bought puff pastry simplifies the preparation of this easy sausage roll recipe. It looks impressive (and it is delicious), but so quick and simple. A salad is all you need to complete the meal. It freezes well, too.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes Convenience Cooking Frozen Food Puff Pastry
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
- Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
- Bake in the preheated oven until deeply golden and puffed, about 20 minutes.
Nutrition Facts : Calories 757.5 calories, Carbohydrate 55.3 g, Cholesterol 66.9 mg, Fat 53.1 g, Fiber 1.8 g, Protein 14.7 g, SaturatedFat 13.6 g, Sodium 464.6 mg, Sugar 1 g
PUFF PASTRY SAUSAGE ROLLS
Canadian Living, December 2005 Puff pastry grams weren't specified - just said 1 package so I've guessed ...
Provided by keeney
Categories < 4 Hours
Time 1h20m
Yield 24 pieces, 8 serving(s)
Number Of Ingredients 7
Steps:
- Line baking sheet with parchment paper.
- Beat 1 egg until frothy, then blend in sausage, bread crumbs, parsley, onions and garlic. Set aside.
- Unroll pastry on lightly floured surface, then cut crosswise into three 10X3 1/2 inch strips. Brush with mustard.
- Spoon approximately 1/3 of the sausage mix lengthwise down centre of each puff pastry strip. Fold long sides over to cover fillings and slightly overlap. Press edges to seal.
- Arrange rolls, seam side down, on pan. Cover and freeze until firm (approx. 15 min.) Cut each roll crosswise into 8 pieces. Space about 1 inch apart.
- In small bowl whisk remaining egg with 1 tablespoons water, then brush rolls.
- Bake at 425 for approximately 20 minutes.
Nutrition Facts : Calories 410.4, Fat 27.5, SaturatedFat 7.3, Cholesterol 61.4, Sodium 357.4, Carbohydrate 29.9, Fiber 1.2, Sugar 0.8, Protein 10.9
ITALIAN SAUSAGE ROLLS
Provided by Andrea Webster
Categories Pork Tomato Bake Cocktail Party Quick & Easy Sausage Fall Phyllo/Puff Pastry Dough Bon Appétit Washington, D.C.
Yield Makes 24 rolls
Number Of Ingredients 10
Steps:
- Lightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper.
- Unfold pastry sheet on floured work surface. Roll out to 12x10-inch rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour.
- Preheat oven to 425° F. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce.
PUFF PASTRY SAUSAGE ROLLS
I make these as weekend snacks and for parties, I strongly suggest to double the recipe if you are making these for a party. To save some time prepare the sausage mixture up to 24 hours in advance. These are simply delicious, and not hard to make!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h50m
Yield 24 rolls
Number Of Ingredients 10
Steps:
- Grease a large baking sheet.
- In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
- Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended.
- Season with salt and pepper.
- Unfold the pastry sheet onto a floured surface.
- Roll out into a 20x10-inch rectangle.
- Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!).
- Brush each strip with beaten egg.
- Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
- Fold the long sides in covering the filling and overlapping slightly.
- Transfer and arrange the rolls seam-side down on the prepared baking sheet.
- Cover and chill until rolls are set (at least 1 hour).
- Set oven to 425°F.
- Cut each roll crosswise into 8 pieces.
- Separate pieces on the baking sheet.
- Brush with remaining beaten egg.
- Bake until rolls are puffed and golden (about 20-22 minutes).
- Serve warm with heated marinara sauce.
- Delicious!
Nutrition Facts : Calories 101.3, Fat 7, SaturatedFat 2.1, Cholesterol 21.1, Sodium 154.6, Carbohydrate 6.2, Fiber 0.3, Sugar 0.3, Protein 3.3
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