| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 40 pieces |
| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 40 pieces |
Ingredients
- 2 frozen puff pastry sheets, thawed
- 3 mild sausage links
- 3 hot sausage links
- 6 tablespoons grated Romano
- 10 fresh basil leaves
Instructions
- Preheat oven to 350 degrees F.
- Lay the puff pastry sheets out on a flat work surface. Split the sausage casings lengthwise and turn the mild sausage meat out onto 1 pastry sheet and the hot sausage meat out onto the other pastry sheet. Gently pat the meat out to fit the pastry sheets, being careful to leave a 1/2-inch strip bare on both long sides of each sheet. Top with 3 tablespoons of Romano and 5 basil leaves per sheet. Starting with 1 of the bare strips, roll the pastry tightly around the filling. The bare strip on the far end will stick to itself.
- Place the rolls in the freezer for at least 1 hour; they should be just frozen enough to make slicing easy. (The recipe can be made to this point 1 week in advance.) Slice the rolls into 1/2-inch pieces, place on baking sheets and place in the oven for 20 to 30 minutes, or until golden brown. Remove and let cool 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 150 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 26 mg |
| Sodium | 324 mg |
| Serving Size | 1 of 6 servings |
| Calories | 150 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 26 mg |
| Sodium | 324 mg |
Reviews
I gave this one 5 stars because of it’s sheer simplicity, taste and the amount of servings you get from each roll. I used big basil leaves to layout on the sausage and added 6-7 leaves per roll. I used a mix of sweet and hot sausage. The parmesan cheese was a nice touch. Easy, and we’ll definitely make again. This is a great recipe for anyone of any skill level.
This recipe is brilliant. Easy to put together, and a perfect melding of flavors and texture. So savory. We mixed together equal amounts of the hot and sweet sausage, rather than put each in separate rolls and our guests loved it. Looks like you worked all day – they’d never know!
These were a big hit at two family functions. I couldn’t find frozen puff pastry sheets at my local grocer, so I used canned crescent roll dough instead, pinching the seams to make it a single sheet. Very simple to make.
This is always my go to receipe for parties and am making some just for me. Easy, easy, easy and delicious!
These were really great! However, instead of rolling them on teh puff pastry…I laid out the pork sausage, cheese and basil leaves along an entire strip of the puff pastry, then placed another strip of puff pastry over it. This essentially creates a long rectangular sandwich. BE SURE TO USE PARCHMENT PAPER when doing these. When they came out of the oven, I used a pizza slicer to cut appetizer size triangles along the rectangular. I tried rolling them and they all came out inconsistently bigger or smaller.
Man, I wanted to faint when I ate these. They were so good. It’s just that……I had no idea if the sausage was cooked through or not, if the puff pastry was baked, or what the whole thing was suppose to look like. Mine looked like a mini pizza or a cinnamon bun. I’m guessing I put too much meat in it, but it was still great!! I STRONGLY ADVISE YOU TO GET PARCHMENT PAPER OR SOMETHING!! Or, line a baking sheet with tin foil and profusely spread it with a generous amount of olive oil, vegetable oil, butter, or whatever. I think I want to make these again in the shape of pigs in a blanket……that’s how I sort of imagined them to be in the first place. ^^
Loved your recipe, but try our version from my nonna which was learned from her mother and one that our family has been making them for over 100 years.
Use 1lb. bread/pizza dough and roll out in a rectangle. Then add Italian sausage, fresh grated parmesan cheese, oregano (optional) and black pepper to taste. Bake 350 degrees until golden brown on both sides (about 30 to 40 minutes). You can also use smaller rectangles and use as little appetizers which also cuts down baking time. 1lb of dough should make about 15 to 17 Buialate. Buon Appetito!
Use 1lb. bread/pizza dough and roll out in a rectangle. Then add Italian sausage, fresh grated parmesan cheese, oregano (optional) and black pepper to taste. Bake 350 degrees until golden brown on both sides (about 30 to 40 minutes). You can also use smaller rectangles and use as little appetizers which also cuts down baking time. 1lb of dough should make about 15 to 17 Buialate. Buon Appetito!
I found that the oil issues weren’t as nearly as bad when I used turkey italian sausage. They are great, because depending on who wants any, a whole log can be pulled out and sliced or just half of one can be used. I’ve had better luck without the parchment paper. Thanks guys!
Three suggestions:
1. I sliced them ahead & put back in freezer so all I had to do was put them on tray & bake to serve.
2. I turned them to get both sides brown.
3. Used regular turkey sausage, next time will use spicy turkey sausage for more flavor, but still a large hit.
1. I sliced them ahead & put back in freezer so all I had to do was put them on tray & bake to serve.
2. I turned them to get both sides brown.
3. Used regular turkey sausage, next time will use spicy turkey sausage for more flavor, but still a large hit.
Huge hit among my family and friends, now on a regular basis.