Mushroom and Sausage Puff Ups
There are a few pre-made ingredients that I use in my cooking and puff pastry is one of those items. Years ago, I developed this recipe when I had a few leftover ingredients from my Thanksgiving stuffing recipe. I combined mushrooms, sausage, and onions with cream cheese and spread this over layers of puff pastry to make a delicious yet light appetizer.
The combination of ingredients gives this appetizer full-on flavor. It’s easy to make, perfect to serve to your guests and is also an an awesome addition to a light dinner salad.
On your next trip to the grocery store, pick up a couple of boxes of puff pastry. They freeze wonderfully. Make cheese straws, wrapped asparagus spears or a quick apple turnover. Have fun and experiment with a new ingredient.
INGREDIENTS
1-17.3 ounce package frozen puff pastry, thaw in refrigerator. Keep in refrigerator until ready to roll out.
Flour
1 pound Italian sausage
2 tablespoons olive oil
1-16 ounce package of white mushrooms, stemmed, cleaned, and chopped
1 large sweet onion, finely chopped
2 cloves garlic, chopped
4 ounces cream cheese
1/2 cup freshly grated Parmesan cheese
DIRECTIONS
Preheat oven to 350°F
Line 2 cookie sheets with parchment paper
Heat large frying pan over medium heat, add in sausage, and cook thoroughly. Break up sausage into small pieces, remove from pan and drain on paper towel.
Remove sausage grease from pan. Add in olive oil, mushrooms and onion. cook over medium heat unit onions begin to brown. Stir in garlic and cook another minute. Break cream cheese into chunks, add in parmesan cheese, stir until cream cheese has combined with onion mixture. Add sausage back into pan, stir until combined. Remove from heat.
Remove one sheet of the thawed/chilled puff pastry, unfold onto a floured surface. Roll out pastry to form a 10 x 12 sheet. Turn pastry sheet so the long side is horizontal to the counter. Place one cup of the filling in a row along the long side of the sheet 1” in from the long edge. Roll edge over the filling mixture and continue to roll until at the half way point. Add a 1/2 cup of the sausage mixture and spread along the long side of the roll. Continue to roll until a log is formed. Repeat with second sheet of thawed and chilled puff pastry sheet. Wrap each puff pastry log in plastic wrap and chill for at least 30. minutes.
Slice chilled log in to 1/4” slices, place on prepared cookie sheet, 5 slices across and 5 rows down on sheet. Bake between 13 and 15 minutes until puff pastry is golden brown.
Remaining sausage mixture can be frozen up to 3 months.
Yields: Approximately 12 servings
Serving suggestions: Serve on a platter with a bowl of Dijon mustard for dipping. Don’t forget the toothpicks and napkins.
Having a get together this holiday season? I know your guests will enjoy this easy recipe along with my Spiced Pecans. Cheers.
