Sausage Rolls with Everything Bagel Seasoning

Meet the grown up cousin to pigs in a blanket.

Course Appetizer
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 rolls


  • 1/2 yellow onion finely chopped
  • 1/2 celery stalk finely chopped
  • 2 garlic cloves finely chopped
  • 1/2 pound ground sausage not low fat
  • 3 ounces bacon chopped (thick cut and marbled with fat)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 tablespoons panko breadcrumbs
  • 1 egg whisked
  • 2 puff pastry sheets thawed and cut in half
  • Olive oil
  • Everything bagel seasoning I use Trader Joe's


  1. Preheat oven to 350°F.
  2. Heat 1/2 tablespoon olive oil in a large pan over medium high heat. Sauté the onion, celery and garlic for 2 minutes. Add the bacon and sauté for another 2 minutes (do not brown). Pour the mixture into a bowl and allow to cool slightly.
  3. While the mixture is cooling, spray two rimmed baking sheets with with olive oil spray (I use Pam). Lay the four halves of puff pastry out on the two baking sheets. Brush one long side of each pastry sheet with the whisked egg. Set aside
  4. Add the sausage, salt, pepper, panko, and remaining egg to the bowl with the other ingredients. Mix well to combine everything.
  5. Spoon mixture along the middle of the pastry sheets and form into a log using your hands. You should be able to lift one side of the dough across the sausage mixture so it overlaps slightly with the dough on the other side. Seal the dough with your fingers along the seam, then roll the log so the seam side is down.
  6. Place one baking sheet in the freezer while you make the remaining rolls. (This makes them easier to cut.)
  7. When you are done making the remaining rolls, take the baking sheet out of the freezer, and replace it with the other. Cut the rolls into 4 equal parts and arrange them on the baking sheet. Take the other baking sheet out of the freezer and do the same.
  8. Sprinkle everything bagel seasoning on top of all the rolls. Bake them in the oven for 30 minutes, swapping the trays halfway through. Serve warm with mustard.

Recipe Notes

Adapted from RecipeTin Eats