Sausage and Cheese Pastry Swirls

Equipment

• Baking sheets
• Parchment paper
• Sharp chef’s knife or serrated bread knife
• Rolling pin (optional, for smoothing the pastry)
• Mixing bowl
• Pastry brush

Ingredients

The Base and Filling

• 1 sheet puff pastry (thawed according to package instructions)
• 8 oz (225g) bulk breakfast sausage or Italian sausage (mild or spicy, depending on your heat preference)
• 1 cup sharp cheddar cheese , freshly shredded (mozzarella or pepper jack also work wonderfully)
• 1 large egg (beaten, for the egg wash to achieve that glossy golden crust)
• 1 tablespoon fresh parsley , finely chopped (optional, for garnish)

The Flavor Enhancers

• 1 clove garlic , minced
• 1/2 teaspoon Italian seasoning or dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (adjust depending on the saltiness of your sausage)

Instructions

Step 1: Prep Your Workspace and Oven

1. Preheat your oven to 400°F (200°C) . Line two large baking sheets with parchment paper to prevent sticking and ensure even browning on the bottoms of your swirls.

Step 2: Prepare the Sausage Filling

1. In a skillet over medium-high heat, cook the bulk sausage completely, breaking it apart with a wooden spoon into very fine crumbles. Add the minced garlic during the last two minutes of cooking so it becomes fragrant without burning. Remove the skillet from the heat and drain any excess grease on a paper towel-lined plate. Let the meat cool down slightly so it does not melt the butter in your puff pastry when assembled. Stir in the Italian seasoning, salt, and black pepper.

Step 3: Roll Out the Puff Pastry

1. Unfold your thawed puff pastry sheet on a lightly floured surface. If the creases are stubborn, use a rolling pin to gently smooth them out into an even rectangle.

Step 4: Layer the Ingredients

1. Scatter the cooled, seasoned sausage evenly across the surface of the puff pastry, leaving a small half-inch border around all the edges to prevent the filling from spilling out during rolling.
2. Sprinkle the freshly shredded sharp cheddar cheese evenly over the top of the sausage layer.

Step 5: Roll into a Log

1. Starting from the long edge nearest to you, roll the puff pastry tightly and evenly into a uniform log. Seal the final edge by brushing a tiny bit of water or beaten egg along the seam and pressing it gently down.

Step 6: Slice into Swirls

1. Using a sharp chef’s knife or a serrated knife (using a gentle sawing motion prevents crushing the delicate pastry layers), slice the log crosswise into 16 equal rounds, roughly 3/4-inch thick.

Step 7: Arrange and Apply Egg Wash

1. Place the swirls flat on the prepared baking sheets, leaving about 2 inches of space between each piece as they will expand while baking. Using a pastry brush, gently coat the exposed pastry edges with the beaten egg wash. This guarantees a gorgeous, glossy golden-brown finish.

Step 8: Bake to Golden Perfection

1. Bake in the preheated oven for 18 to 22 minutes , or until the pastry is puffed, deeply golden brown, and the cheese is completely melted and bubbly.

Step 9: Cool and Serve

1. Remove from the oven and let the swirls rest on the baking sheet for 5 minutes. Transfer them to a wire rack or a serving platter. Garnish with fresh chopped parsley if desired, and serve warm with your favorite dipping sauces.

Nutrition

Calories: 185 kcal · Protein: 6g · Fat: 12g Saturated Fat: 4.5g · Carbohydrates: 14g Dietary · Saturated Fat: 4.5g Cholesterol: 25mg · Fiber: 1g · Sugar: 0.5g · Sodium: 280mg