Italian Sausage Rolls with Puff Pastry have become one of my easiest and most reliable appetizers. I love to use store-bought puff pastry in my recipes. They taste delicious and come together quickly, which is precisely what I need for busy family gatherings and parties. After cooking for more than forty years, I do love having a simple recipe like this that still delivers big flavor with minimal effort!
I love sharing simple appetizers like this because they are a lifesaver for when guests come by. If you enjoy these Italian sausage rolls, you will probably love my Mini Italian Meatballs, Italian Stuffed Mushrooms, and Mini Antipasto Skewers. They all come together quickly, bring big Italian flavor to any spread, and pair perfectly with these sausage rolls on a party table. These recipes make entertaining feel relaxed and fun, while being elevated, which is always my goal when I am feeding a crowd.
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INGREDIENT NOTES
See recipe card for quantities.
Italian sausage: Use sweet, hot, or mild sausage, depending on your preference. Hot sausage gives the appetizer a little kick without overwhelming the flaky puff pastry. Mild or sweet is more kid-friendly.
Puff pastry sheets: Store-bought puff pastry is perfect for this recipe and gives you a golden-brown crust without the extra work.
Parmesan cheese: Adds a salty richness that blends beautifully with the sausage mixture.
STEP BY STEP INSTRUCTIONS
Step 1: Preheat oven to 400°F. Line a baking tray with parchment paper. Sauté chopped onion over medium heat for about 4 minutes until soft. Add garlic and cook for another thirty seconds. Let the mixture cool to room temperature.
Step 2: In a large bowl, combine the ground sausage, the cooled onion mixture, Parmesan cheese, dried basil, black pepper, Kosher salt, and a beaten egg.
Step 3: Stir the sausage mixture until everything is blended.
Step 4: Unfold the pastry dough on a lightly floured surface and roll it with a rolling pin into a 12x9-inch rectangle.
Step 5: Shape the sausage into a log shape down the long edge of the pastry. Brush the edge with egg wash.
Step 6: Fold the pastry over the sausage log, then pinch the seam closed.
Step 7: Slice each roll into 1 to 1.5-inch pieces with a sharp knife. Brush with the remaining egg wash, then place seam-side down on the baking sheet.
Step 8: Bake for 23-25 minutes until the pastry is golden brown and the sausage is cooked through. Cool for 5 minutes. Serve warm with marinara sauce or your favorite dipping sauces.
STORAGE AND MAKE AHEAD
Storage: Place the leftover rolls in an airtight container once cooled. They keep well in the refrigerator for up to three days.
Freezing: Freeze the baked rolls on a baking sheet, then transfer them to a freezer bag. They reheat well and keep for up to two months in the freezer.
Reheating: Warm in a 350°F oven for about 8-10 minutes, until the pastry is crisp again and the sausage is heated through.
Make Ahead: You can assemble the rolls and refrigerate them for several hours before baking. Wait to add the egg wash until just before they go in the oven.
Italian Sausage Rolls
Ingredients
- 1 small sweet onion finely chopped
- 1 clove garlic minced
- 1 pound ground Italian sausage
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 eggs divided
- 1 sheet puff pastry thawed
- 1 teaspoon purified water for egg wash
- Chopped Italian parsley optional garnish
Instructions
- Preheat your oven to 400°F and line a baking tray with parchment paper.
- In a small skillet, sauté 1 finely chopped onion in a splash of olive oil for about 4 minutes or until soft. Add 1 clove of minced garlic and cook for 30 seconds more. Remove from heat and let cool slightly.
- In a bowl, combine 1 pound of ground sausage meat, sautéed onion/garlic, ½ cup of Parmesan cheese, 1 teaspoon of dried basil, ¼ teaspoon of black pepper, and 1 egg. Stir the ingredients together until everything is well combined.
- Gently unfold the puff pastry on a lightly floured surface and roll it into a rectangle approximately 12 x 9 inches.
- Shape the sausage mixture into a long log down the center of the first pastry. Prepare the egg wash by beating 1 egg and 1 teaspoon purified water until combined. Brush one edge of the pastry with the egg wash.
- Fold the pastry over the sausage, and pinch the seams closed.
- Cut into 1 to 1½-inch pieces, aiming for 12 to 15 bites. Brush the tops with the remaining egg wash. Arrange rolls seam-side down on the tray.
- Bake for 23–25 minutes, until the pastry is golden and puffed, and the sausage is cooked through and reaches an internal temperature of 160°F.
- Let the sausage rolls cool for 5 minutes, then enjoy them warm. Serve with your favorite marinara, pizza, or spaghetti sauce for dipping.
Notes
- Use puff pastry at the right temperature. If it is too cold, it cracks, and if it is too warm, it sticks and will not puff well. Let it thaw until it's pliable.
- Cook the onion and garlic first so the filling stays flavorful and not watery. Brush the edges with egg wash to help the pastry seal tightly.
- Place each piece seam side down to help the rolls stay intact as they bake. Let the baked rolls rest for five minutes so the pastry sets and the filling stays together.
- These Italian sausage rolls pair well with almost any dipping sauce you love. Greek yogurt provides a cool, creamy contrast, while pizza, spaghetti, and classic marinara sauces bring out the savory tomato flavors. Pesto is another great option when you want something fresh and bright to balance the richness of the sausage.
- A small pinch of red pepper flakes works well if you enjoy spicy sausages.
- A sprinkle of sesame seeds on top adds a light crunch without changing the overall flavor.
Nutrition
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