Bruschetta Chicken Sausage Rolls
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Crispy puff pastry surrounding mined chicken, tomatoes, basil, garlic, and spices is baked to perfection to create an amazing Bruschetta Chicken Sausage Rolls appetizer that your party guests will love!
It is no secret that our family absolutely L-O-V-E-S our puff pastry sausage rolls, and these chicken sausage rolls might just become my favorite!
I needed a healthier version of sausage rolls for Christmas this year, and packed them with flavor so no one would miss the greasy pork filling. You will love them!!
📋 What you will need
- Ground/minced chicken is the base for our sausage. You can substitute turkey if you are unable to find chicken.
- I used DELALLO Bruschetta that is mixed with olive oil and garlic. It needs to be drained or the puff pastry will become soggy. Substitute sun-dried tomatoes in olive oil that have been drained and diced if jarred bruschetta is not available.
- Chopped, fresh basil and Italian parsley add fresh flavors to the sausage filling.
- Ground mustard, garlic, and onion powders add even more flavor.
- Regular or panko bread crumbs help the chicken to retain moisture, and an egg helps to hold it all together.
- Packaged puff pastry can be found in the freezer section of your grocery store. Make sure to place in the refrigerator a day or two ahead of time to defrost.
- An egg and water create an egg wash to give our sausage rolls their crispy, golden color.
- Options: add 0.5 teaspoon of fennel seeds for a more traditional sausage flavor. You can also add one teaspoon of chopped, fresh rosemary for even more flavor.
Be sure to check out the detailed printable recipe card below
🎉 More delicious party appetizers
🧑🏻🍳 How to make Chicken Sausage Rolls with puff pastry
Preheat oven to 425 degrees and line two baking sheets with parchment paper. Set aside.
Add the chicken, tomato bruschetta, breadcrumbs, egg, onion, garlic, mustard, chopped basil and parsley to a large mixing bowl. Mix until thoroughly combined.
Divide into 6 equal sections and set aside.
Unwrap the package of puff pastry and place one sheet on a floured surface. Cut lengthwise along the fold lines to create 3 strips.
Roll a section of sausage into a long snake and place down the center of each strip of pastry.
Roll pastry over and squeeze together to seal the seams.
Dip your finger into a small bowl of water and run it along the seam to moisten. This will help keep the seams together.
Cut each “log” into six, 2-inch pieces.
Use a knife to create score lines first. You can always make adjustments if needed BEFORE you cut.
Cut vent holes into the center of each sausage roll with the tip of the knife. Place on the prepared baking sheets and brush with the egg wash.
Bake in the preheated oven for 15 to 20 minutes, until puffed and golden brown.
While the first pan is baking, follow the same process with the remaining sausage filling and pastry.
Remove from the oven and allow to cool slightly before serving.
Serve while warm with additional bruschetta, chutney, or your favorite dipping sauce.
📍Recipe Notes & Tips
- Sausage bites are best served warm or at room temperature, but we have been known to eat them cold out of the refrigerator as well.
🥣 Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Mixing Bowl
- Baking Sheets with Cooling Rack
- Parchment Paper Sheets
- Chefs Knife
- Ruler
- Strainer to drain the bruschetta
🥡 MAKE AHEAD AND STORING LEFTOVERS
Place the unbaked sausage bites on a baking sheet. Cover and freeze until firm. Remove the frozen slices and store in a gallon size zipper top bag, or airtight container in the freezer for up to one month.
When ready to serve, bake the frozen slices on a parchment lined baking sheet at 400 degrees for 20 minutes, or until puffed and golden brown and the sausage is cooked through.
TO STORE LEFTOVERS
Store in an airtight container in the refrigerator up to 5 days. Trust me, they won’t last that long!
MORE PUFF PASTRY Sausage roll recipes
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Bruschetta Chicken Sausage Rolls
Ingredients
- 1 pound ground chicken substitute turkey
- 0.5 cup tomato bruschetta drained
- 1 large egg
- .25 cup fine bread crumbs or panko crumbs
- 2 tablespoons chopped, fresh basil
- 2 tablespoons chopped Italian parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard powder
- 1 package puff pastry defrosted – I used Peppridge Farms
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat oven to 425 degrees and line two baking sheets with parchment paper. Set aside.
- Add the chicken, tomato bruschetta, breadcrumbs, egg, onion, garlic, mustard, chopped basil and parsley to a large mixing bowl. Mix until thoroughly combined.
- Divide into 6 equal sections and set aside.
- Unwrap the package of puff pastry and place one sheet on a floured surface. Cut lengthwise along the fold lines to create 3 strips.
- Roll a section of sausage into a long snake and place down the center of each strip of pastry.
- Roll pastry over and squeeze together to seal the seams.
- Cut vent holes into the center of each sausage roll with the tip of the knife. Place on the prepared baking sheets and brush with the egg wash.
- Bake in the preheated oven for 15 to 20 minutes, until puffed and golden brown. While the first pan is baking, follow the same process with the remaining sausage filling and pastry.
- Remove from the oven and allow to cool slightly before serving. Serve while warm with additional bruschetta, chutney, or your favorite dipping sauce.
I made these with ground turkey as there was no ground chicken in the first two stores. It took 3 trips to find the pastry sheets. I substituted what I had on hand for the tomato bruschetta—mixed a jar of red pepper bruschetta with tomato pesto. Doubled the recipe and made them twice as large. Added 1 T red wine vinegar. It took me all day to make this and 7 qts of chili for the Super Bowl. Turned out very tasty, in spite of my substitutions! I ate one hot right out of the oven. Tomorrow I’ll try it with mango salsa.
Now that is dedication! I am so glad they turned out with the substitutions. 🙂
All of these puff pastry recipes look delicious! Yum! I will try them ASAP! Thank you! 💕
You are so welcome, I hope you love them as much as we do!!