Italian Sausage Rolls

Light, flaky, and full of savory Italian flavor, these sausage rolls are always a crowd pleaser. They bake in under thirty minutes and make the perfect easy appetizer.

Course Appetizer

Cuisine Italian

Prep Time 20

Cook Time 25

Resting Time 5

Total Time 50

Servings Rolls

Calories 276kcal

Author Tina Frank

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.

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