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Bruschetta Chicken Sausage Rolls

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Last Updated on January 10, 2022 by Lisa Johnson

Crispy puff pastry surrounding mined chicken, tomatoes, basil, garlic, and spices is baked to perfection to create an amazing Bruschetta Chicken Sausage Rolls appetizer that your party guests will love!

Crispy puff pastry filled with bruschetta chicken sausage rolls lined up on a serving tray.

It is no secret that our family absolutely L-O-V-E-S our puff pastry sausage rolls, and these chicken sausage rolls might just become my favorite!

I needed a healthier version of sausage rolls for Christmas this year, and packed them with flavor so no one would miss the greasy pork filling. You will love them!!

Looking down on a tray filled with Bruschetta Chicken Sausage Rolls.

📋 What you will need

Ingredients to make bruschetta chicken sausage rolls.
  • Ground/minced chicken is the base for our sausage. You can substitute turkey if you are unable to find chicken.
  • I used DELALLO Bruschetta that is mixed with olive oil and garlic. It needs to be drained or the puff pastry will become soggy. Substitute sun-dried tomatoes in olive oil that have been drained and diced if jarred bruschetta is not available.
  • Chopped, fresh basil and Italian parsley add fresh flavors to the sausage filling.
  • Ground mustard, garlic, and onion powders add even more flavor.
  • Regular or panko bread crumbs help the chicken to retain moisture, and an egg helps to hold it all together.
  • Packaged puff pastry can be found in the freezer section of your grocery store. Make sure to place in the refrigerator a day or two ahead of time to defrost.
  • An egg and water create an egg wash to give our sausage rolls their crispy, golden color.
  • Options: add 0.5 teaspoon of fennel seeds for a more traditional sausage flavor. You can also add one teaspoon of chopped, fresh rosemary for even more flavor.

Be sure to check out the detailed printable recipe card below

🎉 More delicious party appetizers

🧑🏻‍🍳 How to make Chicken Sausage Rolls with puff pastry

Preheat oven to 425 degrees and line two baking sheets with parchment paper. Set aside.

Add the chicken, tomato bruschetta, breadcrumbs, egg, onion, garlic, mustard, chopped basil and parsley to a large mixing bowl. Mix until thoroughly combined.

Ground chicken, egg, breadcrumbs, parsley, and tomato bruschetta in a large mixing bowl.

Divide into 6 equal sections and set aside.

Bruschetta Chicken Sausage mixture divided into 6 balls.

Unwrap the package of puff pastry and place one sheet on a floured surface. Cut lengthwise along the fold lines to create 3 strips.

Puff Pastry sheet cut into 3 long strips.

Roll a section of sausage into a long snake and place down the center of each strip of pastry.

Three strips of puff pastry with chicken sausage running down the center.

Roll pastry over and squeeze together to seal the seams.

Three logs of puff pastry surrounding chicken sausage filling on a marble board.

Dip your finger into a small bowl of water and run it along the seam to moisten. This will help keep the seams together.

Cut each “log” into six, 2-inch pieces.

Long rolls of puff pastry wrapped sausage cut into 2-inch pieces.

Use a knife to create score lines first. You can always make adjustments if needed BEFORE you cut.

Cut vent holes into the center of each sausage roll with the tip of the knife. Place on the prepared baking sheets and brush with the egg wash.

Eighteen raw chicken sausage rolls on a parchment lined baking sheet brushed with egg wash.

Bake in the preheated oven for 15 to 20 minutes, until puffed and golden brown.

While the first pan is baking, follow the same process with the remaining sausage filling and pastry.

Remove from the oven and allow to cool slightly before serving.

Eighteen baked puff pastry chicken sausage rolls on a wire cooling rack.

Serve while warm with additional bruschetta, chutney, or your favorite dipping sauce.

Three chicken sausage rolls stacked on a small plate to show the filling.

📍Recipe Notes & Tips

  • Sausage bites are best served warm or at room temperature, but we have been known to eat them cold out of the refrigerator as well.

🥣 Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

🥡 MAKE AHEAD AND STORING LEFTOVERS

Place the unbaked sausage bites on a baking sheet. Cover and freeze until firm. Remove the frozen slices and store in a gallon size zipper top bag, or airtight container in the freezer for up to one month.

When ready to serve, bake the frozen slices on a parchment lined baking sheet at 400 degrees for 20 minutes, or until puffed and golden brown and the sausage is cooked through.

TO STORE LEFTOVERS

Store in an airtight container in the refrigerator up to 5 days. Trust me, they won’t last that long!

MORE PUFF PASTRY Sausage roll recipes

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Crispy puff pastry filled with bruschetta chicken sausage rolls lined up on a serving tray.

Bruschetta Chicken Sausage Rolls

Crispy puff pastry surrounding mined chicken, tomatoes, basil, garlic and spices are baked to create these amazing bruschetta chicken sausage rolls.
4 from 1 vote
Print Rate
Course: Appetizer
Cuisine: American
Keyword: puff pastry sausage roll recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 36 Servings
Calories: 106kcal
Author: Lisa Johnson

Ingredients

  • 1 pound ground chicken substitute turkey
  • 0.5 cup tomato bruschetta drained
  • 1 large egg
  • .25 cup fine bread crumbs or panko crumbs
  • 2 tablespoons chopped, fresh basil
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard powder
  • 1 package puff pastry defrosted – I used Peppridge Farms

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions

  • Preheat oven to 425 degrees and line two baking sheets with parchment paper. Set aside.
  • Add the chicken, tomato bruschetta, breadcrumbs, egg, onion, garlic, mustard, chopped basil and parsley to a large mixing bowl. Mix until thoroughly combined.
  • Divide into 6 equal sections and set aside.
  • Unwrap the package of puff pastry and place one sheet on a floured surface. Cut lengthwise along the fold lines to create 3 strips.
  • Roll a section of sausage into a long snake and place down the center of each strip of pastry.
  • Roll pastry over and squeeze together to seal the seams.
  • Cut vent holes into the center of each sausage roll with the tip of the knife. Place on the prepared baking sheets and brush with the egg wash.
  • Bake in the preheated oven for 15 to 20 minutes, until puffed and golden brown. While the first pan is baking, follow the same process with the remaining sausage filling and pastry.
  • Remove from the oven and allow to cool slightly before serving. Serve while warm with additional bruschetta, chutney, or your favorite dipping sauce.

Notes

  • Dip your finger into a small bowl of water and run it along the seam to moisten. This will help keep the seams together.
  • Use a knife to create score lines first. You can always make adjustments if needed BEFORE you cut.
  • Substitute sun-dried tomatoes in olive oil that have been drained and diced if jarred bruschetta is not available.
  • Options: add 0.5 teaspoon of fennel seeds for a more traditional sausage flavor. You can also add one teaspoon of chopped, fresh rosemary for even more flavor.
  • MAKE AHEAD AND STORING LEFTOVERS

    Place the unbaked sausage bites on a baking sheet. Cover and freeze until firm. Remove the frozen slices and store in a gallon size zipper top bag, or airtight container in the freezer for up to one month.
    When ready to serve, bake the frozen slices on a parchment lined baking sheet at 400 degrees for 20 minutes, or until puffed and golden brown and the sausage is cooked through.

    TO STORE LEFTOVERS

    Store in an airtight container in the refrigerator up to 5 days. Trust me, they won’t last that long!

    Nutrition

    Calories: 106kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 83mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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    2 Comments

    1. 4 stars
      I made these with ground turkey as there was no ground chicken in the first two stores. It took 3 trips to find the pastry sheets. I substituted what I had on hand for the tomato bruschetta—mixed a jar of red pepper bruschetta with tomato pesto. Doubled the recipe and made them twice as large. Added 1 T red wine vinegar. It took me all day to make this and 7 qts of chili for the Super Bowl. Turned out very tasty, in spite of my substitutions! I ate one hot right out of the oven. Tomorrow I’ll try it with mango salsa.

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