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Italian Sausage Rolls with Puff Pastry (Easy Savory Appetizer)

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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings 24 bite-size sausage rolls

Ingredients
  

  • 1 pound Italian sausage (sweet or hot), casings removed
  • 2 sheets puff pastry, thawed
  • ½ cup grated Parmigiano Reggiano
  • 1 tbsp Dijon or spicy brown mustard
  • 1 clove garlic, finely minced
  • 1 tbsp chopped fresh parsley
  • ½ tsp fennel seeds, lightly crushed (optional)
  • Freshly ground black pepper, to taste
  • 1 egg, beaten (for egg wash)
  • Sesame seeds or flaky salt (optional, for topping)

Instructions
 

  • Prepare the Filling

    In a bowl, combine the Italian sausage, Parmigiano Reggiano, mustard, garlic, parsley, fennel seeds, and black pepper. Mix gently until just combined—don’t overwork the sausage.

  • Roll Out the Pastry

    On a lightly floured surface, roll each sheet of puff pastry slightly to smooth seams and create an even rectangle. Cut each sheet lengthwise into two long strips.

  • Fill and Roll

    Spoon a line of sausage filling down the center of each strip. Brush one long edge with egg wash, then roll the pastry over the filling, seam-side down.

  • Chill for Clean Cuts

    Place the rolls on a parchment-lined baking sheet and refrigerate for 20–30 minutes. This helps the pastry firm up and makes slicing easier.

  • Slice and Bake

    Cut each roll into 1½–2-inch pieces. Brush tops with egg wash and sprinkle with sesame seeds or flaky salt if desired. Bake at 400°F (200°C) for 22–25 minutes, or until puffed and deeply golden.