Description
Deliciously flaky puff pastry filled with savory Italian sausage, cremini mushrooms, and a sweet caramelized onion mixture.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (peeled, thinly sliced)
- 1/4 teaspoon salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms (finely chopped)
- ½ teaspoon salt
- ½ teaspoon fresh thyme
- 1 sheet puff pastry
- 12 ounces bulk Italian sausage
- 3/4 cup grated fontina cheese
- 1 large egg (beaten with 1 tablespoon water, for egg wash)
- 1 tablespoon raw sesame seeds
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Caramelize onions. Heat oil in a medium saute pan over medium heat. Add sliced onion and saute until softened, about 7-8 minutes. Reduce heat to medium-low, season the onions with salt, and continue to cook until caramelized, about 30 minutes. Add balsamic vinegar, stirring to combine. Remove from heat and cool.
- In the same pan, heat another tablespoon of oil. Add the mushrooms and saute until softened, about 3-4 minutes. Season with salt and thyme and continue to saute until all the moisture has evaporated, stirring frequently. Remove from heat and cool.
- Lightly dust a clean work counter with flour. Roll out the puff pastry into a 10×12-inch rectangle. Cut the rectangle into 6 rectangles, about 5×4 inches. Place 1 1/2 tablespoons of mushrooms in the center of each, followed by 1 tablespoon of caramelized onions and 2 tablespoons of fontina.
- Shape 2 ounces of sausage into a small log that will fit on top of the fillings. Place on top of the fontina cheese.
- Use a sharp knife to cut the pastry on both sides of the filling into ½ inch strips on a diagonal. Gently pull on the top and bottom of the pastry to fold over the sausage filling.
- Take one strip and gently pull it across the filling towards the center. Take a strip from the other side and pull it towards the center to cross over the first strip. Repeat to create a crisscross pattern.
- Brush the sausage rolls with egg wash and sprinkle with sesame seeds.
- Bake the rolls for 25-30 minutes or until golden brown. Let rest for 10 minutes before serving.
Notes
- Ensure to cool the caramelized onions and mushrooms before filling.
- These can be made ahead and stored in the freezer before baking.
- Serve warm for best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg