Cheesy Sausage Rolls Recipes

Steps:

• Make up the bread mix following pack instructions. Set aside somewhere warm-ish to rise, in a bowl covered with oiled cling film, while you get everything else ready. Slice the cooked sausages into just under 1cm slices.
• Roll out the dough on a lightly floured surface to a rectangle roughly 50 x 30cm. Brush with half the garlic butter and scatter over the spring onions, cheese and sausages. Roll up the dough tightly from one of the longest sides, like a Swiss roll. Use a sharp, floured knife to cut the roll into 12 pieces. Wipe the holes of a 12-hole muffin tin with a little more melted butter. Push a roll of bread, cut-side up, into each hole. Dab the remaining butter over the tops, and cover loosely with oiled cling film. Set aside somewhere warm-ish for 30 mins to puff a little.
• Heat oven to 200C/180C fan/gas 6. Bake the rolls for 20-25 mins until golden and risen. Cool in the tins for 10 mins, then lift out to eat warm, or cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend sausage, baking mix, cream cheese, and Cheddar cheese together using the dough hook attachment of an electric stand mixer on very low speed until well combined, 2 to 3 minutes.
• Roll into 1-inch balls and place on a rimmed baking stone.
• Bake in the preheated oven until browned and no longer pink in the centers, 22 to 25 minutes.

Steps:

• Preheat oven to 375 degrees.
• Brown sausage and drain.
• Add cream cheese and stir until melted and mixed thoroughly. Set aside.
• On cookie sheet roll out package of crescent rolls as one rectangular piece--pinch perforations closed.
• Spread sausage/cheese mixture onto crescent roll 1" from the sides.
• Starting at one end, roll up.
• Pinch ends closed.
• Move roll to center of cookie sheet using two spatulas placed under ends to avoid breaking the roll apart.
• Beat egg and brush over entire roll. Wipe any excess thoroughly from cookie sheet to avoid crusting at the bottom of the roll.
• Sprinkle poppy seed over the top of roll.
• Bake at 375 degrees for 30 minutes.
• Before serving let set for 30 minutes.

Steps:

• Preheat oven to 375F.
• Unroll crescent roll dough on a lightly floured surface; press seams and perforations together.
• Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 inch of edges. Sprinkle with chives and the cheese. Carefully roll up from a long side, cut into 12 slices (or place in the fridge first to firm up)
• Place 1 inch apart on an ungreased baking tray
• Bake for 12-16 minutes or until golden brown.

Steps:

• To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour and pulse again until the mixture begins to come together. Tip the mixture onto a board, then gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry. Divide the mixture in half, roll each piece into a 12 x 30cm rectangle and slip onto a baking sheet. Do not chill.
• Heat oven to 200C/fan 180C/gas 6. Mix the filling ingredients together, except one egg yolk, which you need for glazing, in a food processor. Divide in two and roll each into a 30cm-long sausage shape. Lay a cheese sausage on one side of the pastry. Brush the sausage and pastry with egg yolk and fold the pastry over the top to encase the sausage. Seal the two edges, trim the ends, then cut into 2cm pieces. Arrange on a baking sheet and chill for 30 mins.
• Brush the rolls with a little more egg yolk, place herbs on top, if you like, then bake for 12-15 mins until golden brown.