Sausage Rolls

Sausage Rolls


all-purpose flour, for dusting

1 large sheet of Pepperidge Farms Puff Pastry (17-ounce package, not Fillo dough)

1 egg

16 pre-cooked breakfast sausages

1 teaspoon fennel seeds, ground (I use a coffee grinder to grind my herbs. You can also use a mortar and pestle)

Parmesan cheese, grated

1 tablespoon sesame seeds

Preheat oven to 425 degrees.

Dust a clean surface with all purpose flour and unroll the puff pastry. Cut the pastry lengthwise making two long rectangles. Beat the egg in a small bowl. Use a pastry brush to paint the pastry halves. Line the sausages so you have 8 on each side. Sprinkle ground fennel over the sausages and puff pastry. Sprinkle grated Parmesan over the sausages.

Fold the pastry over the sausages, then crimp edges with a fork. Paint these rolls with the rest of the egg wash and sprinkle with sesame seeds. Cut each long roll into many smaller rolls.

Place on oiled baking sheet or use a Silpat baking sheet. Bake at 425 for about 15 minutes or until golden and puffed.

This recipe made a number of rolls, but with our kids they disappeared quickly! There were a few left over and made for a great breakfast option the following day.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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