Jalapeño Cheddar Sausage Rolls

Make delicious jalapeño cheddar sausage rolls! Ground pork, spicy jalapeños, and cheese wrapped in flaky puff pastry. Perfect appetizer for parties!

Course Appetizer, Snack

Cuisine British

Keyword jalapeno cheddar sausage rolls, puff pastry appetizer, sausage rolls

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 193kcal

Mix ground pork, finely chopped jalapeños, grated cheddar, breadcrumbs, and spices in a bowl until well combined. Don't overmix or the texture will be dense.
Roll the puff pastry out slightly on a lightly floured surface to smooth any creases and make it easier to work with. Slice the square of pastry into two even rectangles.
Divide the filling in half and form into long logs along the length of each pastry sheet. Place them slightly off-center so you have more pastry on one side for wrapping.
Brush the edges with beaten egg, then fold the pastry over the filling. Press to seal, creating a seam on the bottom. The egg wash acts as glue!
Use a sharp knife to cut each log into individual rolls. You'll get roughly 16-20 rolls depending on how thick you cut them.
Brush the tops with beaten egg for that gorgeous golden color, then sprinkle with sesame seeds. The egg wash is essential for browning!
Bake at 400°/200℃ for 20-25 minutes until the pastry is puffed, golden brown and crispy. The filling should be cooked through and the cheese melted.
Let them cool for 5 minutes before serving - the filling will be molten hot straight from the oven!

STORAGE:

Room temperature: Best eaten within 2-3 hours of baking.
Refrigerator: Store in airtight container for up to 3 days.
Freezer (baked): Up to 2 months in freezer-safe container.
Reheating: Bake at 350°F for 8-10 minutes until crispy and warmed through. Microwave makes them soggy!.

MAKE-AHEAD OPTIONS:

Assemble and refrigerate: Make rolls up to 24 hours ahead, cover tightly, refrigerate, then bake when ready (may need extra 2-3 minutes baking time if cold).
Freeze unbaked: Assemble rolls, freeze on baking sheet until solid, transfer to freezer bags. Bake from frozen at 400°F for 25-30 minutes.
Freeze baked: Cool completely, freeze in single layer, then store in freezer bags. Reheat from frozen at 350°F for 12-15 minutes.

ESSENTIAL TIPS:

Use cold puff pastry - warm pastry doesn't puff properly and becomes greasy.
Don't overfill - logs should be about ¾ inch diameter for proper sealing.
Sharp knife is crucial - dull knives squash the pastry instead of cutting cleanly.
Egg wash is not optional - it creates the golden color and helps browning.
Let cool 5 minutes before serving - filling is molten hot straight from oven!
Place seam-side down on baking sheet to prevent opening during baking