I love how these cheesy sausage puff pastry rolls turn simple ingredients—sausage, cheese, and ready-made pastry—into a golden, flaky snack that’s irresistibly savory and perfect for any occasion.
Why You’ll Love This Recipe
I can whip these up quickly, with minimal prep, and they always disappear fast. The combination of seasoned sausage and melty cheddar enclosed in buttery puff pastry delivers comfort with a crisp finish. They’re ideal for parties, family dinners, or just a cozy treat at home.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ready-rolled puff pastry sheet
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Sausages (casings removed)
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Shredded cheese (e.g., cheddar or cheddar blend)
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Egg (beaten, for egg wash)
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Optional toppings: sesame seeds, nigella seeds, fennel seeds, extra cheese
directions
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Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment.
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Remove casings from sausages, place meat in a bowl, and mix in shredded cheese until evenly combined (affording added richness and binding).
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Roll out puff pastry and cut into strips—typically into four long sections for a full sheet.
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Shape sausage-cheese mixture into logs matching pastry strip lengths.
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Place each log on a strip of pastry, brush edges with beaten egg, fold pastry over to seal, then crimp or slice lightly to vent. Slice each log in half to create two rolls each, totaling around eight rolls.
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Arrange rolls seam side down on the baking sheet, brush tops with egg wash, and sprinkle toppings as desired (sesame, nigella, fennel, or extra cheese).
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Bake for approximately 20 minutes until pastry is puffed and golden. Let cool slightly before serving.
Servings and timing
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Makes 8 generous rolls
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Prep time: ~15 minutes
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Bake time: ~20 minutes
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Total time: ~35 minutes
Variations
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Sausage types: Try pork & caramelized onion, pork & leek, lamb, beef, or breakfast sausage for different flavors.
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Cheese swaps: Use sharp cheddar, mozzarella, or even blue cheese for deeper flavor.
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Herb and spice blends: Toss in fennel, dried herbs, or a spoon of chutney into the sausage mix for complexity.
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Air fryer twist: Assemble as usual, then air-fry at 350 °F (180 °C) for 15 minutes for a quicker version.
storage/reheating
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To store: Let rolls cool, then refrigerate in an airtight container for up to 3–4 days.
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To reheat: Warm in a 350 °F oven for 8–10 minutes to re-crisp the pastry. Microwave if needed, but texture may soften.
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Freezing: I freeze baked rolls in a sealed bag for up to 2 months. Reheat from frozen in the oven for about 15 minutes.
FAQs
Can I use hot dogs or frankfurters instead of sausage?
Yes! Many recipes use hot dogs; just add cheese and egg wash as usual.
Do I need to cook sausage beforehand?
Not if using fresh sausage. You remove casings, mix with cheese, and bake—it cooks through during baking. Pre-cooked sausage also works fine.
Can I make these ahead and bake later?
Absolutely. I assemble them, cover in the fridge for up to 2 days, then brush and bake fresh. They stay crisp and warm right out of the oven.
Are these suitable for air-fryer cooking?
Yes! Air-fried at 350 °F for about 15 minutes, they come out crisp and golden—great for small batches.
Can I make smaller, bite-sized versions?
Definitely. Cut pastry and sausage into smaller pieces and bake accordingly—perfect as party appetizers.
Conclusion
These cheesy sausage puff pastry rolls have become my go-to for effortless crowd-pleasing. They’re customizable, quick to throw together, and always deliver flaky, cheesy, meaty goodness. Whether for snacks, meals, or gatherings, they never disappoint—and I’m already planning my next batch with a new flavor twist.
Print
Cheesy Sausage Puff Pastry Rolls
Flaky puff pastry spirals filled with savory sausage and melty cheese—perfectly crispy, easy to make, and ideal for breakfast, appetizers, or snack time.
- Total Time: 35 minutes
- Yield: 24 rolls
Ingredients
1 (17.3 oz) package prepared puff pastry sheets, thawed
12 oz breakfast sausage (mild or spicy), casings removed
1 cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
1 small onion, finely diced
1 clove garlic, minced
1 teaspoon Italian seasoning
1 egg, beaten (for egg wash)
Salt and pepper, to tastev
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a skillet over medium heat, cook sausage, diced onion, and garlic until the sausage is browned and crumbly and the onion is softened, about 7–8 minutes. Drain excess fat as needed.
Stir in Italian seasoning, salt, and pepper. Remove from heat and let cool slightly.
On a lightly floured surface, unfold one puff pastry sheet and roll gently to a 10×12‑inch rectangle.
Spread half of the cooled sausage mixture evenly over the pastry, leaving a ½‑inch border. Top with half of the cheeses.
Starting at one long edge, tightly roll the pastry into a log. Brush the edge with egg wash to seal.
Repeat with the second sheet, sausage mix, and remaining cheese.
Slice each log into 12 even rolls with a sharp knife. Place them cut‑side up on the prepared baking sheet about 1 inch apart.
Brush the tops with egg wash.
Bake for 18–22 minutes, until puffed and golden brown.
Let cool 5 minutes before serving warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main course
