These Sausage & Cranberry Puff Pastry Rolls are one of my favorite savory puff pastry recipes for the holidays. They’ve got everything going for them – flaky pastry, flavorful sausage, and just a touch of sweetness from the cranberry. It’s the kind of appetizer that looks fancy but comes together fast with store-bought puff pastry and a handful of simple ingredients.

I like making these when I need something that feels seasonal but doesn’t take up oven space for long. They’re great served warm or at room temperature, and the cranberry adds a little pop of color that makes them stand out on a holiday platter.

Whether you’re hunting for sausage puff pastry appetizers, cranberry appetizers, or just new recipes with puff pastry to try this year, this one fits right in. It’s a fun twist on sausage rolls with puff pastry and one of those Thanksgiving appetizer recipes that always disappears first.

If you’re building a menu with Thanksgiving puff pastry appetizers or looking for something easy to bring to a gathering, this is a solid pick that travels well and tastes just as good as it looks.

Sausage & Cranberry Puff Pastry Rolls

Recipe by Tammy Poppie

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Servings

4

servings

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Ingredients

• 1 sheet puff pastry, thawed

• 1 ⁄2 lb ground pork sausage (mild or hot)

• 1 ⁄4 cup finely chopped onion

• 1 ⁄4 cup whole berry cranberry sauce

• 1 teaspoon Dijon mustard

• 1 ⁄4 teaspoon dried thyme

• 1 egg, beaten (for egg wash)

• Optional: extra cranberry sauce for dipping

Directions

• Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
• In a skillet over medium heat, cook the sausage and onion until browned and fully cooked. Drain any excess grease.
• Stir in cranberry sauce, Dijon mustard, and thyme. Let mixture cool slightly before assembling.
• On a lightly floured surface, unfold the puff pastry sheet. Spoon the sausage mixture in a log along the long edge of the pastry.
• Roll the pastry tightly into a log, jelly roll-style. Slice into 12 even rounds.
• Arrange the rolls cut-side up on the prepared baking sheet, spacing slightly apart.
• Brush the tops with the beaten egg.
• Bake for 18 to 22 minutes, or until golden brown and puffed.
• Serve warm or at room temperature. Optional: serve with extra cranberry sauce for dipping.

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Make-Ahead Tip

You can fully assemble and slice the rolls up to a day in advance. Store them covered in the refrigerator on a baking sheet lined with parchment. When ready to bake, brush with egg wash and bake as directed. They also reheat well in the oven at 300°F for 5–7 minutes.