Recipe courtesy of The Hearty Boys
Recipe courtesy of The Hearty Boys
Episode:
Buffet Hors d'Oeuvres
Italian Sausage Rolls
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- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 30 min
- Yield: 40 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 150
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 26 mg
- Sodium
- 324 mg
- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 30 min
- Yield: 40 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 150
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 26 mg
- Sodium
- 324 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Lay the puff pastry sheets out on a flat work surface. Split the sausage casings lengthwise and turn the mild sausage meat out onto 1 pastry sheet and the hot sausage meat out onto the other pastry sheet. Gently pat the meat out to fit the pastry sheets, being careful to leave a 1/2-inch strip bare on both long sides of each sheet. Top with 3 tablespoons of Romano and 5 basil leaves per sheet. Starting with 1 of the bare strips, roll the pastry tightly around the filling. The bare strip on the far end will stick to itself.
- Place the rolls in the freezer for at least 1 hour; they should be just frozen enough to make slicing easy. (The recipe can be made to this point 1 week in advance.) Slice the rolls into 1/2-inch pieces, place on baking sheets and place in the oven for 20 to 30 minutes, or until golden brown. Remove and let cool 5 minutes before serving.
