Sausage & Cranberry Puff Pastry Rolls
Flaky pastry wrapped around a savory sausage and cranberry filling. Festive, flavorful, and the kind of side that feels just a little fancy.
Sausage & Cranberry Puff Pastry Rolls
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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