Puff Pastry Chorizo Rolls stacked on a white plate with creamy cilantro sauce on the plate and a bottle of corona in the background
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Puff Pastry Chorizo Rolls

Your party guests will never want to leave after they taste these delicious Puff Pastry Chorizo Rolls!
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Appetizer
Cuisine: American
Keyword: puff, pastry, chorizo, appetizer, cilantro, sauce, party, easy
Servings: 36 Servings
Calories: 99kcal
Author: Lisa Johnson


Chorizo Rolls

  • 1 pound MSG-free chorizo sausage mild or spicy
  • 1 large egg
  • 1/4 cup fine bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard powder
  • 2 Tablespoons finely chopped cilantro
  • 1 box Pepperidge Farms Puff Pastry 2 sheets
  • 1 large egg
  • 1 Tablespoon water

Creamy Cilantro Dipping Sauce

  • 1 bunch fresh cilantro stems removed
  • 1/4 cup olive oil
  • 2 Tablespoons fresh lime juice
  • 2 cloves fresh garlic
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey
  • 1/2 cup Greek yogurt or sour cream


Chorizo Rolls:

  • Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or silicone mat and set aside.
  • Beat egg in a large bowl until frothy. Add the chorizo, breadcrumbs, garlic, onion, parsley, and mustard. Mix until thoroughly combined.
  • Unwrap first sheet of puff pastry and place on a floured surface.
  • Cut along the fold lines to create three strips of dough.
  • Divide sausage mixture into 3 equal parts.
  • Make each section of sausage into a roll and place down the center of puff pastry strips.
  • Fold pastry over and press seam to seal.
  • Cut each roll into 6 equal pieces (about 2 inches).
  • Place on baking sheet and brush with egg wash.
  • Bake for 15 to 20 minutes, until puffed and golden brown.
  • Follow the same steps with the remaining sausage and puff pastry.
  • Serve sausage rolls while warm with Creamy Cilantro Lime Dipping Sauce.
  • Store leftover rolls in the refrigerator. Reheat in the microwave or heated oven.

Creamy Cilantro Lime Dipping Sauce:

  • Place all ingredients {except for the yogurt} in the bowl of a food processor, or in a blender.
  • Puree until smooth.
  • Stir in the yogurt/sour cream. Taste and adjust as necessary.
  • Pour into a covered container and refrigerate until ready to serve.
  • Store leftover dressing in the refrigerator for up to 5 days.


  • Chorizo Sausage is a bulk sausage that is sold in the pork/sausage section at your local grocery store. There may only be one variety depending on where you live. Different stores may also carry different brands.
  • The first photos show a different color of dipping sauce. I tried making it without yogurt/sour cream so my son could eat it…but it had too much tang and not enough cooling!
  • Option 1 is the standard way that I usually make them. It is very simple to do and they make perfect little bite sized appetizers. Option 2 looks fancier and gives you almost equal amounts of pastry and sausage. It’s all about variety.


Calories: 99kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 45mg | Potassium: 20mg | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.5mg