Recipe by Bob Evans®
"Savory sausage enclosed in golden, buttery puff pastry makes a delicious appetizer your guests will love."
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1 (17 ounce) package
frozen puff pastry sheets, thawed
milk or cream
1 (1 pound) package
Bob Evans® Original Recipe Sausage Roll, well chilled
grated Parmesan cheese, divided
This was a risk because I usually like to find recipes that are highly rated before taking the time to make. However my boyfriend came across this one and suggested I make it so I went out on a limb! and BOY they were great!!!! I used Jimmy Dean 1/2 fat sausage as well as fresh grated parmesan (I wouldn't suggest anyone use anything but fresh) and they turned out fantastic. Using 1/2 fat sausage obviously to cut back on some fat, but I think full fat would have had WAY too much grease. Give these a try!
I probably wouldnt make these again. They were alright.
These were a big hit at the office and at home. I used regular grated parmesan. It might be cheesier if it was fresh, but since the recipe did not specify I took the cheapo route. I also used cheap, mild, full-fat breakfast sausage. I baked the puffs on parchment paper, and when I took them out of the oven I tilted the tray slightly to let the grease run out of the sausage. Then, I lifted the puffs as quickly as possible onto paper towels to allow them to drain a bit (without sitting in a pool of their own grease), transferring them to a paper towel-lined tray. Not sure if the parchment paper was better than brown bags, but it worked--no one thought the pastries were overly greasy. I thought they were even better cold next-day. These were such a hit that I have been requested to make them on game days throughout the football season. Five stars for flavor (does anyone NOT like puff pastry?) and ease. Oh, don't forget your egg wash, they look so much prettier when they are shiny and the seams hold together much better.
this was great! finally an appetizer my husband doesn't call "fru fru"! i suggest wiping the knife after each cut as any sausage bits clinging to the outside blacken.
These were great. I made these along with Christmas brunch for guests and they were a hit. I used fresh parmesan for half of the puffs and fresh sharp cheddar for the other half. We liked the cheddar cheese better. I also used a broiling pan for baking them because I did not have a paper bag to line the bottom and that worked fine too. I will make these again.
My husband loved these. I think they would have been better with a spicier sausage, but that's just the kind of sausage I had on hand.
fantastic! I added almost double the cheese to each log before rolling them up though. They lasted about 10 minutes on Easter Sunday! I will definitely be making these again. They would also be amazing as a breakfast add on!
These were terrific. I made them for a party and several people asked for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage and Parmesan Puffs
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 179
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