Puff Pastry Sausage Rolls
These puff pastry sausage rolls are made with seasoned turkey sausage, flaky puff pastry, and a savory tomato-balsamic glaze for added flavor. Finished with melted provolone and baked until golden, they’re a crowd-pleasing favorite that's easy to make.
Servings: 24 pieces
Ingredients
- 3 links sweet Italian turkey sausage
- 1 sheet frozen puff pastry dough thawed
- 1 tablespoon tomato paste
- 2 teaspoons balsamic vinegar
- 1/2 cup finely grated provolone cheese
- 1 egg lightly beaten
- 1 teaspoon dried oregano
- All-purpose seasoning blend
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment or aluminum foil lightly coated with nonstick spray.
- Using a sharp knife, slit the sausage casings lengthwise and remove them. Place the sausages on the prepared baking sheet and, using your fingers, reshape them into three uniform lengths, each about 1/2-inch in diameter and approximately 12 inches long. Bake until cooked through, 15 to 20 minutes.
- Remove the sausages from the oven and set aside to cool to room temperature, about 20 minutes (this prevents the butter in the puff pastry from melting during assembly). Meanwhile, stir together the tomato paste and balsamic vinegar.
- Increase the oven temperature to 425°F. Line the baking sheet with fresh parchment or foil sprayed with nonstick spray.
- Unfold the puff pastry onto a lightly floured surface. Roll gently (just enough to smooth the creases) into a 10 x 12-inch rectangle. Cut the pastry lengthwise into three equal strips and divide the grated provolone evenly down the center of each strip.
- Lightly brush the tops of the cooled sausages with the tomato paste mixture. Place one sausage, sauce side down, about 1/2 inch from the edge of each pastry strip. Brush the exposed side of each sausage with the remaining tomato paste mixture.
- Roll the pastry around each sausage, lightly moistening the edge with water if needed, and press firmly to seal. Place seam side down on the prepared baking sheet.
- Cut each roll into 8 equal pieces and arrange them on the baking sheet, spacing them about 1-1/2 inches apart. Brush each piece with the beaten egg, then sprinkle lightly with dried oregano and all-purpose seasoning.
- Bake for 10 to 12 minutes, or until the pastry is puffed and golden brown. Remove from the oven and serve warm.
Nutrition
Serving: 1piece | Calories: 69 | Total Fat: 5g | Cholesterol: 9mg | Sodium: 71mg | Carbohydrates: 5g | Fiber: 0.2g | Sugar: 0.2g | Protein: 2g