Sausage Roll Scrolls
Give your classic sausage roll recipe a twist with these party-perfect sausage roll scrolls. Ready in three steps, it’s an easy choice for fuss-free entertaining.
Ingredients
500g caramelised onion & Angus beef sausages, casings removed and discarded 500 grams caramelised onion & Angus beef sausages, casings removed and discarded
150g roasted red capsicum, pecorino, cashews & basil dip 150 grams roasted red capsicum, pecorino, cashews & basil dip
3 sheets frozen puff pastry, partially thawed 3 sheets frozen puff pastry, partially thawed
1 1/2 cups tasty cheese, shredded 1 and 1 half cups tasty cheese, shredded
1 free range egg, lightly beaten 1 free range egg, lightly beaten
tomato sauce (to serve) tomato sauce (to serve)
Instructions
- Preheat oven to 200°C/180°C fan-forced. Line 3 baking trays with baking paper.
- Combine sausage mince and dip in a bowl. Season.
- Place 1 pastry sheet on a flat surface. Spread with one-third of the mince mixture, leaving a 3cm border at one end. Scatter over 1/2 cup cheese. Roll pastry towards end with border, enclosing filling. Brush with egg, then cut into 2cm-thick pieces and place, cut-sides down, on trays. Repeat with remaining pastry sheets, mince mixture, cheese and egg to make a total of 36 scrolls. Bake for 25 minutes or until golden and cooked through. Serve scrolls with sauce.