Cheesy Sausage Puff Pastry Squares

My quick and easy recipe to make golden and flaky puff pastry squares topped with Pesto, Sausage, Peppers and Onion and Cheese. So delicious!
Cheesy Sausage Puff Pastry Squares pinit
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I was blown away by how delicious these Cheesy Sausage Puff Pastry Squares turned out. Imagine a pesto pizza with Italian sausage, peppers and onions, and mozzarella, but on a flaky golden puff pastry. Tell me that didn’t make you salivate just now. These treats are absolutely delicious and so pretty to look at ! And on top of that, super super quick and easy to make. You can serve them for a quick after-school snack, a dinner, or lunch with a side salad or a soup. They make great party platters and you can serve them as an appetizer too.

You only need a very few ingredients to make them. All of the ingredients can be found in stores. Just a few minutes to prep and assemble, and then pop the pastries into the oven. They are ready in under 30 minutes from start to finish.

** Sponsored by The Sausage Project.

Ingredients for sausage puff pastry squares

Puff pastry:

I use store-bought puff pastry sheets. Just make sure to keep the pastry cold at all times. Otherwise, the butter layers will melt and disintegrate into the dough. And you won’t get many layers. Also, it’s hard to work with puff pastry when it’s fully thawed or at room temperature; it becomes too soft. Keep your pastry roll in the fridge until you’re ready to roll out. If you’re using frozen puff pastry sheets, make sure to thaw in the fridge overnight. It’s also hard to roll the puff pastry sheet when it’s too cold or frozen; it tends to break.

At any point, if you feel like the pastry sheet is getting too soft, pop it into the freezer for just a few minutes, and it will firm up.

Cheesy sausage puff pastry squares

Sausages (pre-cooked):

I use Sausage project Italian sausage and Melty cheddar chicken sausage. They are pre-cooked and pair well with the other ingredients I use. More information about these sausages is in the next section.

Pesto:

I use home-made pesto, but store-bought pesto works beautifully in the recipe. If you’re not a fan of pesto, you can also use pizza sauce, marinara or alfredo sauce. They all work amazingly well with these cheesy sausage puff pastry squares.

Peppers:

Make sure to cut your peppers thin, as thicker pepper slices release too much moisture, which can make your pastry soggy. Especially in the middle and at the bottom of the pastry squares. I also like to use a mix of green and red peppers. This makes the pastries more colorful and pretty.

Onions:

Who makes peppers and sausages without onions, right? I like to use red onions, since I love the crunch, the flavor and color. You can use yellow onions as well.

Mozzarella Cheese:

I usually get a block of mozzarella cheese and shread it myself. They melt better. But for convinience you can use pre-shredded mozzarella as well.

Egg:

This is for the egg wash. The eggwash makes the pastries look nice and golden, otherwise they could look pale and unevenly browned and spotty. If you don’t want to use eggs you can brush the pastries with a little bit of milk or melted butter.

Black pepper:

For a little kick of peppery flavor. This is optional. If you’d like an extra kick, sprinkle the puff pastries with some chili flakes as well.

Sausages I use:

I use these Italian Herb Chicken sausages and Melty cheddar chicken sausages. Both of them are from the sausage project. You can use their store locator to find the closest store near you that carries these sausages. What I love the most about these sausages is that they do not skimp on seasonings, herbs, and cheese. Which makes them super flavorful! The cheese sausage is generously filled with melty cheddar cheese. The Italian sausage has just the right amount of seasonings and herbs. They have 12g-13g of protein and significantly less fat content than other leading sausage products. No added nitrates and nitrites and made with all natural ingredients. They absolutely taste amazing, so versatile and work beautifully with these Cheesy sausage puff pastry squares.

Serving Ideas with cheesy sausage puff pastry squares:

These cheesy sausage puff pastry squares are amazing on their own. But if you want to make a complete meal or if you’re planning to serve it to guests or for a party, here are a few ideas to do that:

With a side salad: You can serve it with a nice garden salad. Caprese salad also goes really well with this flavor profile.

A soup: My favorite way to serve these puff pastries are with a tomato soup. They make an amazing combo.

Make them for brunch: Oh these are perfect with some eggs and a cup of fruits for a nice brunch or breakfast.

Party platter: They make an excellent party platter. Serve with some marinara or your favorite dipping sauce.

Cheese board: You can cut them into smaller pieces and serve them on a cheese board along with other food. I guarantee you, they will be the first thing to disappear.

Cheesy sausage puff pastry squares
Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins
Cooking Temp: 400  °F Servings: 8

Description

My quick and easy recipe to make golden and flaky puff pastry squares topped with Pesto, Sausage, Peppers, Onion, and Cheese. So delicious!

Ingredients

Instructions

  1. Preheat the oven to 400°F. 

  2. Cut peppers and Onions into very thin, roughly about 2 mm slices. Also, slice the sausages into about 1/2 cm-thick slices. 

  3. Roll the puff pastry sheet on a parchment paper or on a floured surface. If the sheet is too thick and not wide enough, roll it with a rolling pin until it's roughly about 18 inches long and 12 inches wide. Or use two puff pastry sheets.

  4. Cut the puff pastry sheet into 8 equal-sized squares. I cut mine vertically into 4 equal sections along the 18-inch side. Then, cut the sheet horizontally in half along the 12-inch side. This will yield 8 equal-sized puff pastry squares measuring 4.5 inches by 6 inches. 

    if you want smaller pastries, you can cut them into smaller pieces as well.
  5. Separate the puff pastry squares and put them on a baking sheet, lined with parchment paper. Make sure to leave some space between them.

  6. Use a butter knife to gently score a 1/2-inch border around each puff pastry rectangle. Then, use a fork to poke the center area a few times. This helps the edges puff up in the oven while keeping the center flat for the toppings.

  7. Spread pesto in the middle of each puff pastry. Then top with a few sausage slices, a few pepper slices, and a few onion slices. Top with 2 - 3 tbsp of shredded cheese. Sprinkle some pepper on top of each. 

  8. Beat the egg in a small bowl. Using a pastry brush, apply the egg on the border of the puff pastry squares.

  9. Bake at 400°F for 15 minutes or until the pastries are golden brown. Transfer to a cooling rack once done to keep the bottom from getting soggy.

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