These were pretty addictive. I made them for dinner thinking they’d reheat well too but it got me thinking they’d be a good brunch addition! These Sausage Roll Ups use only a few ingredients and are quick to whip up while tossing salad together.
1 sheet of puff pastry (or crescent rolls)
3 sausage links, casing removed
1 tsp fresh thyme
salt & pepper
1 tsp garlic, chopped
2 tbs heavy cream
1 cup shredded mozzarella
Defrost puff pastry to room temperature.
Saute sausage, thyme, salt & pepper, and garlic in a hot pan over medium heat. Add heavy cream when mostly cooked through.
Preheat oven to 375 degrees.
Lay out puff pastry sheet, top with sausage and cheese. Roll up into 1 long roll.
Cut into 3/4 inch slices. Reform if the slices if they get a bit squished. Lay them on the cut side up in a greased baking pan.
Bake 25 minutes until golden brown and puffed.
I served it with salad and it was perfect. I appreciated how few ingredients it took. I knew it would be hefty so I used pretty minimal cheese. I had a few mozzarella string cheese laying around so they became my cheese addition (in case you were confusing my cheese disks for hearts of palm or something).