Everything Bagel Sausage Rolls
Ingredients
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1 tablespoon all-purpose flour
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1 sheet frozen puff pastry
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4 ounces cream cheese
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2 tablespoons everything bagel seasoning
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¼ cup caramelized onions
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4 Italian sausage
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1 large egg
Tools
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measuring spoons
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chopping board
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knife
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June Pan
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pastry brush
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rolling pin
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offset spatula
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cooling rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
June Oven
Roll and slice pastry
Lightly dust a work surface with flour. Unfold the thawed sheet of puff pastry onto the floured surface, with the long side facing you. Using a rolling pin, lengthen the long side of the puff pastry by rolling it out on your right and left sides, until it is about the length of two of the sausages placed end to end. Cut the sheet of pastry into quarters by slicing it in half lengthwise and then again crosswise.
1 tablespoon all-purpose flour
1 sheet frozen puff pastry
rolling pin
knife
Add the cream cheese
Using an offset spatula or butter knife, spread ¼ of the softened cream cheese, 1 ounce, over the surface of each quarter of pastry.
offset spatula
4 ounces cream cheese
Add the rest of the ingredients
For each piece of pastry, sprinkle 1 teaspoon of everything bagel seasoning over the cream cheese layer, then distribute 1 tablespoon of caramelized onions over the cream cheese. Place one sausage in the top third of each piece of pastry, in the same orientation as the puff pastry, so the long side of the pastry is parallel with the long side of the sausage.
¼ cup caramelized onions
measuring spoons
everything bagel seasoning
4 Italian sausage
Roll the pastry
Working one piece at a time, gently stretch the top edge of the pastry over the sausage, then tightly roll the sausage in the pastry to completely cover it. With the seam on the bottom, gently press down on the sausage roll to seal. Pinch the ends closed to completely encase the sausage in the pastry.
Egg wash the pastries
Using the pastry brush, lightly coat one sausage roll with the egg on all exposed pastry. Sprinkle ½ teaspoon everything bagel seasoning over the sausage roll. Set on the June Pan. Repeat with the other 3 sausage rolls.
pastry brush
1 large egg
June Pan
everything bagel seasoning
Bake the sausage rolls
Place the pan on the middle shelf of the oven. Bake the sausage rolls 25 minutes, until they are golden brown and puffed. If necessary, follow on-screen instructions to continue cooking.
Cool and serve
Remove the pan from the oven and set it on a cooling rack. Let the sausage rolls cool for 5 minutes, then transfer to a chopping board and cut into desired number of slices. Serve the sausage rolls hot, dipping in Dijon mustard if desired.
¼ cup Dijon mustard
cooling rack
chopping board
