Try this Italian Sausage Rolls recipe, or contribute your own.
Suggest a better descriptionLightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper. Unfold pastry sheet on floured work surface. Roll out to 12x10-inch rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour. Preheat oven to 425 F. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce. Makes 24 rolls. Bon Appetit November 1994
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Serving Size: 1 Serving (475g) | ||
Recipe Makes: 1 | ||
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Calories: 1256 | ||
Calories from Fat: 837 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93g | 124 % | |
Saturated Fat 31.6g | 158 % | |
Monounsaturated Fat 42.4g | ||
Polyunsanturated Fat 12.6g | ||
Cholesterol 593.8mg | 183 % | |
Sodium 2234.6mg | 77 % | |
Potassium 902.6mg | 24 % | |
Total Carbohydrate 50.6g | 15 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 47.2g | ||
Protein 52g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1256
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