“After school is my favorite part of the day Mom”. This is what my youngest daughter used to tell me when she was little. I once asked why it was her favorite part of the day and she replied “because when I open the front door it smells like home”. Tell me that wouldn’t melt your heart into a giant puddle?!
After melting into that giant puddle I asked “what smells like home?” My daughter said “it smells like delicious food”.
I didn’t always work from home so on those days I’d try to have something tasty (and mostly healthy) in the fridge to warm up or on the counter in the treat bin. Because after that heart melting statement, how could I not have an after school snack for my little gal who obviously cherished that one moment every day?
Making these sausage rolls is a snap. I first learned of these tasty little treats from my friend Suzie, who is from the UK.
She used to bring them to elementary school for events or teacher appreciation day. I must have been the one adult to eat my weight in these delectable bite sized nibbles. So when Cuisinart sent me the Chef’s Convection Toaster Oven to review, I thought these savory baked sausage rolls would be a perfect first recipe to prepare and test out this fabulous piece of kitchen equipment.
I’m not one to load my kitchen with lots of equipment but I have to tell you this toaster oven has gotten a lot of use since it’s arrival. During the hot summer I cooked everything in it. From salmon filets and burgers to flatbread pizza, blueberry crisp and brownies. It was so hot this summer I didn’t want to turn on my oven and grilling outside often seemed way too much effort in the scorching heat.
The Cuisinart convection feature is perfect for quickly cooking and searing in juices of fish, poultry, pork and meat and it cooked salmon burgers and stuffed portabella mushrooms perfectly. My family thoroughly enjoys the toaster oven feature. It makes preparing flatbread or pizza and warming up leftover macaroni and cheese simple and quick. It’s also easy to clean and just the right size so it doesn’t take up too much counter space.
These tasty sausage rolls keep well in the fridge and can be warmed up in the toaster oven as well. But I have to admit, they are pretty darn delicious right out of the oven.
Wishing you a happy and safe school year and a most fabulous Autumn season!
Delicious Wishes and Loads of Love,
- 1 sheet of puff pastry, thawed
- 9-12 small sausages or hot dogs, if using sausages gently cut the casing and slide the sausage out of the casing. (I used chicken apple breakfast sausages)
- 3-4 slices cheddar cheese (or your favorite cheese)
- 1 egg whisked with 1 tablespoon of water
- Yellow Mustard, Honey Mustard or Maple Syrup for dipping
- Serve with assorted cut or sliced veggies for a delicious and healthy snack
This recipe makes 6-12 sausage rolls depending on the size of your sausages. I used smaller chicken apple breakfast sausages, removed from the casing and then cut in half.
Preheat the oven to 425F and place a piece of parchment on the baking tray.
Roll out the puff pastry and cut three even strips.
Depending on the size of your sausages, divide each strip of puff pastry into thirds or half. Cut the cheese slices into halves or thirds.
Whisk the egg with the water for the egg wash.
At one end of a square of puff pastry, brush with a little egg wash and then place a strip of cheese and then a piece of sausage on the end of the pastry square. Roll up the pastry to enclose the sausage, pinching the seam a bit to keep the pastry closed and then place it seam side down on the baking tray. Repeat the process for each piece of pastry.
Once the rolls are done, score the top of each sausage roll with a knife and then brush with the remaining egg wash.
Place them in the oven and bake for about 20 minutes or until the puff pastry is golden brown and the sausages look done.
Let them cool for about 5 minutes before serving. The sausage will be very hot! I like to serve these with honey mustard, yellow mustard or maple syrup for dipping.
Store in a closed container in the fridge for up to 3 days.
To serve these for a party, I also like to serve them with tomato jam or chutney.