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ovene tray of breakfast sausage cheese puff pastry
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Breakfast Sausage & Cheese Puff Pastries

Each brand of puff pastry will vary in size. Even different products of the same brand may vary. The exact size doesn’t matter, just cut the puff pastry into evenly sized pieces. We find that a roughly 3” square is a great size, but you can do a 3”x4” rectangle or other dimensions you want to make. Make sure to adjust the amount of filling used so that you have a good filling to dough ratio. If it is too little filling, it may feel skimpy after it bakes since the filling will shrink as it cooks and the puff pastry will expand.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 9 Pastries
Calories: 411kcal

Ingredients

  • 2 sheets frozen puff pastry , thawed (usually one 17.3 oz. package with 2 sheets approximately 9.75"x10.5”)
  • 1 pound uncooked breakfast sausage
  • 1 cup grated cheese (cheddar, mozzarella, Swiss, pepper jack, whatever good melting cheese you like)
  • 1 egg , beaten for brushing on pastry

Instructions 

  • Thaw dough according to package instructions (usually about 1-2 hours before using).
    thawing frozen puff pastry
  • Preheat oven to 375°F (190°C).
    Oven knobs
  • Un-fold and cut into approximately 3x3 inch squares. (For the Pepperidge Farm Puff Pastry & similar you can cut pastry dough down each fold, then into thirds. If you have different sized sheets, the exact size of the cut doesn’t matter, just make sure they are evenly sized pieces and about 3-4” in width and/or length.)
    cutting puff pastry dough into squares
  • Put about loose Tablespoon of grated cheese in the center of 1/2 the pastry squares.
    grated cheese in center of puff pastry dough
  • Scoop about 2 Tablespoons of the breakfast sausage filling on top of the cheese. It should almost seem like too much filling. The filling will shrink as it cooks and the pastry will expand, so you want to make sure you have a good amount of filling.
    breakfast sausage ball in center of pastry
  • Top each with another Tablespoon of grated cheese.
    sausage and cheese filling on pastry
  • Gently brush the beaten egg over all the pastries.
    egg seal on pastry dough
  • Top with another puff pastry dough square and gently press down the edges with a fork to create a crimped pattern.
    forking edges
  • With a sharp knife, gently cut a small slit above each pastry.
    knife slit on top of pastry
  • Bake at 375°F (190°C) for 25-30 minutes or until pastry is crispy and meat is cooked through.
    baked sausage cheese puff pastry on sheet pan
Course: Breakfast
Cuisine: American

Nutrition

Calories: 411kcal | Carbohydrates: 18g | Protein: 14g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 596mg | Potassium: 155mg | Sugar: 0.5g | Vitamin A: 190IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 2mg