Pumpkin-Spiced Sausage Rolls with Crescent Pastry
Equipment
- Baking sheet
- Mixing bowl
- Pastry brush
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 8 oz ground pork sausage
- 3 tablespoons canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon milk
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the ground pork sausage, pumpkin puree, pumpkin pie spice, and salt until evenly mixed.
- Unroll the crescent dough and press the seams together to form 4 rectangles.
- Divide the sausage mixture into 4 equal portions and shape each into a log. Place one log along the long edge of each dough rectangle.
- Roll the dough around the filling and pinch the seams and ends to seal.
- In a small bowl, beat the egg with the milk. Brush the tops of each roll with the mixture.
- Place the rolls on the prepared baking sheet and bake for 18 to 22 minutes until the pastry is golden brown and the filling reaches 160°F.
Notes
Shape the rolls a few hours ahead and keep them covered in the refrigerator, then brush with egg wash and bake just before guests arrive. If the sausage mixture feels loose, chill it for 15 minutes before wrapping so it holds its shape better inside the pastry.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Pastry brush
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Pastry brush