Ingredients
Method
- Preheat oven to 350F. Sauté onion in olive oil over medium heat until soft and golden. Add garlic and a pinch of salt and cook another minute or two, then remove pan from the heat.
- In a mixing bowl, use your hands to combine sausage, onion and garlic mixture, green chilis, one egg, and breadcrumbs, making sure to mix thoroughly. Divide sausage mixture into 4 equal pieces (but don't stress if it's not exact).
- Roll out the thawed puff pastry sheets a little to make it just a bit bigger. Cut each in half, perpendicular to the natural folds, so you have four strips of pastry. Arrange the filling mixture in a compact line down each pastry strip, then bring the edges of the pastry together, pinch to seal, and lay each roll on a baking sheet, seam-side down. Cut each roll into 3 equal pieces. Lightly beat the remaining egg with a fork and brush it over the rolls.
- Bakefor 30-35 minutes, until the pastry is browned. Serve warm, with ketchup for dipping!
Notes
puff pastry sheets: can be found with the desserts in the freezer section.
sweet onion: sub yellow, white, or red in a pinch!
garlic: I used jarred minced garlic, but feel free to use fresh!
diced green chilis: usually found in international food aisle with the Mexican stuff
cheddar: the flavor is better if you grate your own, but no worries if you use pre-shredded. If you want the rolls to be extra cheesy, sprinkle some down the middle of the pastry strips before you add the sausage filling. Pepper jack would also be good if you really want to up the southwestern vibes!
ground sausage: regular pork sausage. I used the Jimmy Dean stuff that comes in gold-wrapped cylinders, by the bacon.
panko breadcrumbs: regular breadcrumbs are fine, too, but reduce the amount to ½ cup because they’re finer.
leftovers: will keep for 3 days in the fridge, tightly covered.