Description
Delicious sausage cranberry brie bites made with puff pastry, perfect as an appetizer for holiday gatherings or parties. These savory and sweet rolls combine Italian sausage, cranberry sauce, and creamy brie cheese baked to golden perfection.
Ingredients
Scale
Pastry
- 1 sheet frozen puff pastry
Sausage Filling
- 8 ounces Johnsonville Ground Italian Sausage (Sweet, Mild, or Hot)
- 2 cloves garlic, minced
- 1 tablespoon freshly chopped sage, plus 1 teaspoon additional for garnish
- 2 teaspoons freshly chopped rosemary
Other Ingredients
- 1 egg
- 1 tablespoon water
- ½ cup jellied cranberry sauce
- 4 ounces brie, rind removed and sliced thin
Instructions
- Thaw Pastry: Thaw the puff pastry sheet for 40 minutes or as directed on the package until pliable but still cold.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F. Line two baking sheets with parchment paper.
- Cook Sausage Mixture: In a medium skillet over medium heat, cook the ground Italian sausage and minced garlic until browned, breaking it up as it cooks. Add the rosemary and sage, cooking for an additional three minutes while stirring occasionally. Drain any excess fat and set aside.
- Prepare Egg Wash and Puff Pastry: In a small bowl, whisk together the egg and water to make an egg wash. Lightly flour your work surface and place the thawed puff pastry on it. Brush the entire surface with the egg wash.
- Assemble the Roll: Evenly spread the cranberry sauce over the egg-washed puff pastry. Layer the cooked sausage mixture over the cranberry sauce. Arrange the sliced brie evenly on top of the sausage.
- Roll and Slice: Starting from one edge where the brie slices are horizontal, carefully roll the pastry jelly-roll style. Using a sharp knife, slice the roll into 14 slices, each approximately ¾ to 1 inch thick.
- Prepare for Baking: Place the slices cut-side down on the prepared baking sheets. Brush the tops and sides with remaining egg wash and sprinkle with the extra chopped sage for garnish.
- Bake: Bake in the preheated oven for 15 minutes or until the puff pastry is golden and puffed, and the brie is melted.
Notes
- Use mild or hot Italian sausage if you prefer a spicier bite.
- Make sure the brie rind is removed to avoid a bitter taste inside the bites.
- Chilling the puff pastry before slicing helps maintain the shape during baking.
- Substitute fresh rosemary and sage with ½ teaspoon dried herbs if fresh is unavailable.
- Serve warm for best flavor and texture.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg
