ok, i’m finally getting to that recipe that i teased you all with on monday & that i showed you again in my what i ate wednesday post yesterday.
i know i enjoy puff pastry with savory dishes – i really liked making pizza and veggie puff sandwiches with it – and after making 3 flavors of sweet breakfast puff pastry rolls, i had to try a savory version!
sausage and green pepper puff pastry rolls
- prep time: 20 minutes
- cook time: 20 minutes
- yield: 12 small rolls (2-4 servings)
- 2 sheets frozen puff pastry (thawed)
- 2 tbsp butter
- all-purpose flour for dusting counter and rolling pin
- cooking spray
- 1/2 green bell pepper, chopped
- 1/2 medium red onion, chopped
- 2 cloves garlic, minced
- 1 chicken sausage – flavor of your choice – i used italian
- 1/2 cup shredded sharp cheddar cheese
- place puff pastry in refrigerator the night before making rolls. if your puff pastry comes in packages of two (like trader joe’s brand), i suggest thawing on counter for 10 minutes and then separating the sheets and thawing the rest of the way separated. otherwise they will stick together in the morning.
- preheat oven to 400*.
- coat 12-muffin pan with cooking spray.
- flour your workspace and rolling pin.
- roll out each sheet slightly (just smooth it out).
- sauté green peppers, onions, garlic, and sausage until vegetables are slightly soft.
- melt butter in microwave and brush on surface of puff pastry.
- evenly spread sautéed vegetables and sausage onto puff pastry leaving a small border around the edge without any toppings.
- sprinkle cheese evenly onto puff pastry.
- roll up dough keeping the fillings on the inside of the roll.
- slice each puff pastry roll into 6 equal rolls.
- lay each roll into muffin pan on its side.
- bake for 20-25 minutes until top is browned.
- remove from oven and allow to cool on cooling rack.
i served these for breakfast, but i suppose they could work for an easily packed lunch or for dinner.
they would be great with more vegetables (mushrooms! broccoli!) added in and the sausage left out.
also, trader joe’s brand of puff pastry is the only kind i’ve ever used, so adjust cooking times accordingly if you use other brands.
i was a busy bee yesterday – i went grocery shopping, listened to several iin lectures, cleaned the kitchen, and reorganized the guest bedroom/office. i’ve kind of turned part of the room into my food photography corner, so i had to move stuff around to make room for that. our guest room is turning into the room where we put anything that doesn’t have a home. it’s overflowing!
today my advisor/boss is taking our whole lab out for chinese food for lunch. we go out once a year to celebrate chinese new year! it’s a fun tradition and it’s always great to get out of the lab environment and just hang out without work hanging over our heads for an hour or two.
i also have my last photography class tonight. i’m really hoping i can catch up on what i missed last week – i think i’ll go a little early and see if i can talk about it with the teacher. i’ll have a post or two about what i learned in the four classes sometime in the next week or two!
whew, and after all of that rambling, i’m off!
if you post about food/recipes on your blog, where do you take your pictures?
for a while (aka until last week) i just took them on our kitchen table. but, we have a pretty high table, so it was pretty hard to take photos from overhead angles. now that i moved into the bedroom, i don’t have as much natural light, but my surface is way lower. ahh. i’m learning & trying to improve my photos, but it’s hard to take good ones!Pin It