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Spicy Sausage Rolls – Great for brunch or breakfast for dinner! A creamy, cheesy, spicy mixture with breakfast sausage is rolled with puff pastry and baked into flaky perfection!
Sausage rolls are something that are very common in the UK. We first actually discovered them in New Zealand and they were so good. Buttery, flakey pastry with spiced sausage on the inside. You really can’t go wrong.
Over the years I have found that you can make a very quick version at home with puff pastry. This is definitely not what other countries use, but their dough is very involved to make.
I also spiced up the sausage and added cheese, because let’s face it, cheese makes everything better! And I have to say these sausage rolls are down right addicting. Not too cheesy, just the flavor of the pepper jack with the green chiles. So much flavor, buttery from the crust and so good.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Puff Pastry
- Breakfast Sausage
- Cream Cheese
- Pepper Jack Cheese
- Diced Green Chiles
How To Make Spicy Sausage Rolls
- Prepare Filling. Brown the sausage until it is cooked through. Drain away any grease. Then mix the cream cheese, pepper jack cheese and green chiles with the cooked sausage until evenly combined.
- Cut Puff Pastry Squares. Let the puff pastry thaw complete, unfold and then roll it out, so it is about 1 inch bigger than when you started. Cut it in thirds (about where the folds are), cut each stirp in half, width wise, so you have 6 shares. Cut each square in half again, so you have 12 squares. Repeat with the next sheet, so you have a total of 24 squares.
- Fill. Put about 1-2 Tablespoons of the meat filling into the center of each square. Roll over, pinching the ends to seal. Place seam side down on a lined baking sheet.
- Bake. Cook for about 15 minutes until the rolls have puffed up and are golden brown. Remove from the oven and serve.
Recipe Tips & Suggestions
- Don’t have puff pastry? You could also use a pie dough, crescent roll dough or even a pizza dough. It won’t be quite as flakey, but it would definitely work.
- Don’t like spice? Omit the green chiles and use Cheddar or Mozzarella cheese instead.
- Cook the meat first. I think it is best to cook the meat while the puff pastry thaws. This allows the meat to cool slightly while you are cutting the squares and setting things up, so the meat doesn’t melt the butter as fast in the puff pastry, which would make them not as flakey.
- Make it a meal. You can make these more of a meal size instead of appetizer size by just cutting less squares. You could stop at 6 per sheet, and make a total of 12 instead of 24.
How To Serve
These make for a great party appetizer, addition to a brunch, or you could serve them as a meal. Use Homemade Ranch as a dipping sauce if you like and serve alongside Pizza Dip, Hoagie Dip, and Pizza Bread at your next party.
Or serve as a meal with Roasted Brussel Sprouts, Roasted Asparagus, Fruit Salad or a simple Tossed Salad.
More Great Appetizer Recipes
- Boneless Chicken Wings
- Chicken Bacon Ranch Sliders
- Air Fryer Potato Skins
- Cottage Cheese Queso
- Pizza Monkey Bread
Spicy Sausage Rolls
Ingredients
- 1 package puff pastry sheets, thawed
- 12 oz breakfast sausage
- 1 (8 oz) package cream cheese
- 1 1/2 cup pepper jack cheese, shredded
- 4 oz chopped green chilies
Instructions
- Preheat oven to 400º F
- In a large skillet brown the sausage until fully cooked. Drain.
- In a large bowl mix together cooked sausage, cream cheese, pepper jack cheese, and green chilies. Stir until well blended.
- Unfold the sheets of puff pastry. Gently roll out the sheets of puff pastry until they are about 1 inch bigger than you started with.
- Cut the sheets in 3 strips (about where the folds were). Then cut in half width wise, so you have 6 squares for each sheet of puff pastry. Cut each square in half again. So you will have a total of 24 squares.
- Fill each square with 1-2 Tablespoons of sausage mixture. Roll, pinching the edges to seal.
- Place on a lined baking sheet and bake for 15 minutes, until puffed and golden brown.
- Remove from the oven and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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**I am a Brand Ambassador for Jones Dairy Farm. I was compensate for my time to create this recipe. All thoughts and opinions are 100% my own.
These sounds so good, anything spicy and sausage just sign me right up!
These would be perfect for an Easter buffet. Finger foods are always a great choice and the fact they are stuffed with cream cheese and sausage? Yeah, that works!
I’ve loved sausage rolls every since I was a kid and love the idea of adding a spicy kick to them!
Oh my stars, you are hitting all my favorite flavors with these rolls! I’m totally getting them on my menu this week!
We don’t do much for Easter either but I think these would be the perfect thing to incorporate! 🙂
I love anything with puffed pastry and this recipe looks so easy – great idea!
What a great combination! I can see my kids polishing these off in no time!
I love these for a brunch idea and that pastry dough with the sausage is the perfect combination!
Hope you have a great Easter, Erin!
These are just perfect for Easter brunch – right up my alley Erin!
I LOVE Jones Breakfast Sausage! What a delicious way to use it!!!