Truth is, these cute little poppable bites are basically grown-up spicy pizza rolls, which is what we’re all secretly craving. Puff pastry adds a little sophistication while staying ridiculously easy to work with, and we’re adding some greenery thanks to poblanos and cilantro, but it is what it is: hot, savory, salty-crunchy-goodness that’s party ready for the weekend.
Good sausage really makes these rolls sing – splurging for slightly-higher-quality chorizo will do wonders for the flavor and the grease factor. Chorizo tends to be on the greasier side anyway, so slicing the logs into bites before baking lets some extra fat melt out instead of getting caught inside the puff pastry.
Seeds on top add a good crunch & texture, but it doesn’t matter so much exactly which seeds you use. I had black sesame seeds on hand so I used those, and white sesame seeds or poppy seeds would also be great. I’m excited to try fennel seeds or a za’atar blend on the next batch!
This recipe makes a whole bunch of sausage rolls, but you might as well make lots at once because they go fast! Making the full recipe also simplifies your leftovers since most frozen puff pastry includes two sheets and sausage is usually sold by the pound.
Confession: three of us ate aaaaall of these in a day. Actually, the real confession is that I’m not even sorry: they’re that good.
Crisp, flaky sausage rolls stuffed with a mixture of spicy chorizo & fresh poblano peppers paired with a super-simple cilantro lime dipping sauce - basically grown-up pizza rolls that are party ready for the weekend!
- 2 T. butter
- 2 large poblano peppers diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 lb. chorizo
- 2 sheets puff pastry thawed but chilled
- 1 egg
- 1 T. sesame seeds
- 1/2 cup sour cream
- 1/2 bunch cilantro
- 2 cloves garlic chopped
- 1 T. lime juice
- 1/2 t. salt
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Preheat oven to 400°.
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Melt butter in a large skillet over medium heat.
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Add poblanos, onion, and garlic. Cook, stirring frequently, until onions are translucent.
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Remove skillet from heat. Mix chorizo into poblanos until completely combined.
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Cut each chilled puff pastry sheet into thirds and set on a clean work surface. Spread chorizo lengthwise on each puff pastry strip.
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Pinch the edges of the puff pastry together along the entire length to form a log. Flip each roll over and place seam-down.
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Brush each log with beaten egg and sprinkle with sesame seeds.
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Cut each log into twelve bite-sized pieces. Cover two baking sheets with parchment paper and arrange bites at least half-inch apart so the pastry has room to puff up.
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Bake at 400° for 30-35 minutes until golden brown, swapping baking sheets halfway through so all the bites brown evenly.
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While sausage rolls are baking, pulse all ingredients for the cilantro lime dipping sauce in a food processor until throughout combined.
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Serve sausage rolls hot with cilantro lime dipping sauce.
Frozen puff pastry sheets often come folded into thirds, so you can cut the sheets along the creases.
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