EASY RANCH SAUSAGE ROLLS

This is a sponsored post written by me on behalf of The Hillshire Brands Company. All opinions are entirely my own. #deliciousgametime 

It’s Game Day season! You know what that means, right? It’s also Game Day food season, which makes just about everyone happy, regardless of how their team is doing. Bring on the finger foods! I stopped by our local Walmart and picked up everything I needed for these incredible sausage rolls. I love how easy they come together and oh my word, you won’t believe how good they taste. Flavorful Jimmy Dean® Premium Pork Regular Roll Sausage mixed with Ranch dressing and cheese, wrapped in delicate, buttery pastry dough. Yes, they taste just as good as they sound!

I opted for the regular Jimmy Dean sausage but if you’re feeling adventurous, you can use the Hot variety. Yum! I found the Jimmy Dean Sausage in the refrigerated section at Walmart. Be sure to have plenty of ranch dressing for dipping!

See more delicious game day recipes here!

Easy Ranch Sausage Rolls

Prep Time: 10 minutes
Cook Time: 20 minutes

• 1 package Jimmy Dean® Premium Pork Regular Roll Sausage
• 1 egg
• 1 1-oz envelope dry ranch dressing mix
• 1/4 cup Italian breadcrumbs
• 1/2 cup shredded Monterey Jack cheese
• 1 17.3 oz package puff pastry, thawed
• 1 cup sour cream, for dipping
• 1 additional egg, whisked until frothy

Preheat oven to 425 degrees F.

Combine sausage, 1 egg, 1 TBSP of the dry ranch dressing mix, bread crumbs and shredded Jack cheese in a medium sized bowl. Mix to combine. Divide in half, then divide each half into thirds so that you have 6 mounds of sausage mixture.

Lay out the puff pastry into the 2 individual sections. Unwrap and cut along the seams so that you have 3 long sections per piece, or 6 total. (Hint: use a pizza cutter to cut dough into sections quickly!)

Place 1 mound of sausage onto each rectangle of puff pastry and shape using your fingers so that the sausage runs down the middle, in a long segment. Repeat for the remaining 5 sections of puff pastry.

Fold the puff pastry up the sides of the sausage so that the sausage is completely encased in the pastry. Pinch the seams to close.

Using a pizza cutter, divide each line in half, then into thirds so that each section yields 6 sausage rolls, 36 total. Pierce each roll with a knife to vent.

Place 18 on a cookie sheet sprayed with non-stick spray. Whisk 1 additional egg in a small bowl then brush each pastry with a little egg.

Bake for 18-20 minutes at 425 degrees F. Remove from oven and let cool.

Mix remaining dry ranch dressing mix with 1 cup of sour cream to use for dipping.

Recipe adapted from Cooking with Curls. 

4 from 2 votes

Print

EASY RANCH SAUSAGE ROLLS

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Servings: 36

Author: Butter With A Side of Bread

Ingredients

• 1 package Jimmy Dean® Premium Pork Regular Roll Sausage
• 1 egg
• 1 1- oz envelope dry ranch dressing mix
• 1/4 cup Italian breadcrumbs
• 1/2 cup shredded Monterey Jack cheese
• 1 17.3 oz package puff pastry thawed
• 1 cup sour cream for dipping
• 1 additional egg whisked until frothy

Instructions

1. Preheat oven to 425 degrees F.
2. Combine sausage, 1 egg, 1 TBSP of the dry ranch dressing mix, bread crumbs and shredded Jack cheese in a medium sized bowl. Mix to combine. Divide in half, then divide each half into thirds so that you have 6 mounds of sausage mixture.
3. Lay out the puff pastry into the 2 individual sections. Unwrap and cut along the seams so that you have 3 long sections per piece, or 6 total. (Hint: use a pizza cutter to cut dough into sections quickly!)
4. Place 1 mound of sausage onto each rectangle of puff pastry and shape using your fingers so that the sausage runs down the middle, in a long segment. Repeat for the remaining 5 sections of puff pastry.
5. Fold the puff pastry up the sides of the sausage so that the sausage is completely encased in the pastry. Pinch the seams to close.
6. Using a pizza cutter, divide each line in half, then into thirds so that each section yields 6 sausage rolls, 36 total. Pierce each roll with a knife to vent.
7. Place 18 on a cookie sheet sprayed with non-stick spray. Whisk 1 additional egg in a small bowl then brush each pastry with a little egg.
8. Bake for 18-20 minutes at 425 degrees F. Remove from oven and let cool.
9. Mix remaining dry ranch dressing mix with 1 cup of sour cream to use for dipping.