Reviewed: May 19, 2012

I used puff pastry and fresh pork sausages. Very Tasty and quick to make. I think a lot depends on the type of pastry and sausage you use. Batter quality gives a better result.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ANDRONICKY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Mar. 13, 2011

I had high hopes for these bites, but these tunred out oh "eh" for me. I didn't get the greasy factor that others commeted on, however they were lacking flavor. Perhaps it needs an additional flavor packed ingredient in the filling. I may play around with the recipe and report back.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Just Feedin' My Boys

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Sullivan, Wisconsin, USA

Reviewed: Aug. 22, 2010

It's rough sub for sausage bread, where one truly needs a bread dough to absorb the sausage liquids and flavor. No sausage...I substituted shredded artichokes hearts, black olives that are sliced and packed with jalepeno, mexican cheese blend and freshly diced tomato, blk pepper, thyme and 3 cloves pressed garlic. Pat the drained and shredded artichokes w/paper towel to dry out, add other ingredients and follow recipe. Spray pan and Brush egg wash over pinwheels . Follow baking instructions.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Noglutengrame

Reviewed: Aug. 17, 2010

Thank you this was realy good I just ad a little bit strong cheese it was delicious again thanks for this one

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

chantal

Reviewed: Aug. 9, 2010

Good base recipe. I spread cream cheese on the pie crust and then the mustard on top of that, and it was wonderful. Next time I want to add scrambled eggs and make mini breakfast rolls. Lots of possibilities!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

morethanahomemaker

Cooking Level: Intermediate

Home Town: Stanwood, Washington, USA

Reviewed: Apr. 3, 2010

I wasn't sure how these would turn out based on the different reviews others have posted. Ours came out incredible!! I think the fat content in the sausage makes a huge difference. We used an extremely lean sausage meat and they did not come out greasy. The crust was crisp and almost flaky and the flavors blended well. We tried one with a sharp honey mustard and another with Italian blend cheese. They were both delicious. We'll making this again and maybe experimenting with other things to add.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

mictlantecuhtli

Cooking Level: Expert

Home Town: Verona, Wisconsin, USA

Reviewed: Dec. 30, 2007

After reading the other reviews (and still feeling this had potential) I simply placed the rolls on shallow rack above pan to avoid the grease/burning issues. Tasty...we'll make them again!

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

Melissa

Cooking Level: Expert

Home Town: Elyria, Ohio, USA

Living In: Longmont, Colorado, USA

Reviewed: Jan. 21, 2007

This was ok, nothing too special. My husband, who loves sausage only ate a few of them. We found them to be greasy even though I used a lean italian sausage. The grease ended up burning the bottoms a little as well during baking. I'm not sure we'd make these again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rjlund

Cooking Level: Expert

Living In: Hershey, Pennsylvania, USA

Reviewed: Nov. 28, 2005

these sausage rolls tasted just ok and nothing to write home about. they are more attractive than yummy and disappeared off the plate (slowly)because people wanted to try them, but i did not get any comments or requests for the recipe.

Was this review helpful? [ YES ]
4 users found this review helpful