Sausage and Parmesan Puffs Recipe -
Sausage and Parmesan Puffs Recipe

Sausage and Parmesan Puffs

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"Savory sausage enclosed in golden, buttery puff pastry makes a delicious appetizer your guests will love."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings


  1. Preheat oven 400 degrees F. Cut each pastry sheet into 3 strips lengthwise. In small bowl, beat egg with milk until well blended. Brush top of each pastry strip with the egg/milk mixture and sprinkle each with 1 tablespoon of cheese.
  2. Divide the uncooked sausage into 6 equal portions. Shape each portion into a log the same length as the pastry strips. Place one sausage log in the middle of each pastry strip. Fold edges of the pastry up to enclose sausage and pinch together tightly. Brush tops with remaining egg glaze. Chill 15 minutes.
  3. Place a sheet of brown paper bag on a baking sheet. Cut each pastry roll into 1 inch slices and place on top of the brown paper. Bake for 15-20 minutes or until sausage is cooked and pastry is lightly browned. Refrigerate leftovers.
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  • Note
  • Can be prepared ahead, refrigerated or frozen, and baked or reheated prior to serving.

Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2007

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!

Most Helpful Critical Review
Nov 22, 2007

I probably wouldnt make these again. They were alright.

Aug 17, 2007

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.

Dec 22, 2007

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.

Dec 26, 2008

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.

Feb 22, 2011

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.

Apr 12, 2010

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!

Sep 28, 2009

These were terrific. I made them for a party and several people asked for the recipe.


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  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 342 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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