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Sausage and Parmesan Puffs

Sausage and Parmesan Puffs

Bob Evans(R)

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  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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Reviews

LIZZY9VOLT
27
7/16/2007

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!

Leila
15
8/17/2007

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.

Heather
12
12/22/2007

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.