Makes: about 12–14
Prep: 15 minutes
Bake: 20–25 minutes
Ingredients
- 1 sheet puff pastry, thawed
- 225 g (½ lb) breakfast sausage or Italian sausage, casings removed
- 120–150 g (1–1½ cups) shredded mozzarella
- 60 g (½ cup) grated Parmesan
- 1–2 tbsp cream cheese, softened — optional, for a creamier filling
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 egg, beaten, for brushing
- Optional: red-pepper flakes
Method
- Cook the sausage: Brown the sausage in a skillet over medium heat, breaking it into very small crumbles. Drain excess grease and let it cool slightly.
- Prepare the pastry: Unroll the thawed puff pastry onto a lightly floured surface.
- Add the filling: Spread the cream cheese, if using, over the pastry. Sprinkle evenly with mozzarella, Parmesan, cooked sausage, Italian seasoning, garlic powder, and pepper.
- Roll: Starting from one long edge, tightly roll the pastry into a log. Chill for 15–20 minutesso it’s easier to slice.
- Slice: Cut into roughly 1-inch (2.5 cm) rounds and arrange on a parchment-lined baking sheet, leaving space between them.
- Brush: Lightly brush the pastry edges with beaten egg.
- Bake: Bake at 200°C / 400°F for 20–25 minutes, until puffed and deeply golden and the cheese is bubbling.
- Rest: Let them cool for 5 minutes before serving.