Name: Mini Protein Sausage Rolls - Bite-Sized, Wholesome, and Satisfying
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Light puff pastry (1 sheet, thawed); Lean ground turkey or chicken (1 lb / 450 g); Eggs (2 total: 1 for binding, 1 for egg wash); Grated yellow onion (2 tablespoons, squeezed of excess liquid); Garlic powder (1 teaspoon); Dijon mustard (1 tablespoon); Smoked paprika (1 teaspoon); Dried thyme (1 teaspoon); Salt (3/4 teaspoon); Black pepper (1/2 teaspoon); Breadcrumbs or oat flour (2–3 tablespoons, optional for texture); Sesame or poppy seeds (1 tablespoon, optional topping)

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These mini sausage rolls bring the comfort of a classic snack with a smart, protein-rich twist. They’re crisp on the outside, juicy in the middle, and easy to grab for breakfast, lunchboxes, or game day. You’ll use lean meat, a few pantry staples, and light puff pastry to keep things balanced.

No tricky steps or special tools—just simple prep and quick baking. Make a batch once, and you’ll have snacks sorted for days.

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Why This Recipe Works

Close-up detail/cooking process: Golden mini protein sausage rolls fresh from the oven on a parchmen

We swap traditional sausage meat for a mix of lean ground turkey or chicken and a few bold seasonings. This keeps the fat in check while delivering flavor.

A touch of grated onion and mustard adds moisture and depth, so the filling stays tender. Using store-bought light puff pastry saves time without sacrificing crispness. The mini size means faster cooking and perfect portion control.

Shopping List

Light puff pastry (1 sheet, thawed)
Lean ground turkey or chicken (1 lb / 450 g)
Eggs (2 total: 1 for binding, 1 for egg wash)
Grated yellow onion (2 tablespoons, squeezed of excess liquid)
Garlic powder (1 teaspoon)
Dijon mustard (1 tablespoon)
Smoked paprika (1 teaspoon)
Dried thyme (1 teaspoon)
Salt (3/4 teaspoon)
Black pepper (1/2 teaspoon)
Breadcrumbs or oat flour (2–3 tablespoons, optional for texture)
Sesame or poppy seeds (1 tablespoon, optional topping)

Instructions

Final dish/overhead presentation: Top-down shot of bite-sized mini protein sausage rolls arranged in

Preheat the oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
In a bowl, combine the ground turkey/chicken, 1 egg, grated onion, garlic powder, Dijon, smoked paprika, thyme, salt, and pepper. If the mixture feels very wet, mix in the breadcrumbs or oat flour.
On a lightly floured surface, roll out the puff pastry to smooth seams and slightly thin it. Cut the sheet into two long rectangles.
Divide the meat mixture in half.
Shape each half into a long log down the center of each pastry strip.
Beat the remaining egg with a splash of water. Brush one long edge of each pastry strip with egg wash.
Roll the pastry over the filling to seal, placing the seam side down. Gently press to secure, then chill the logs in the freezer for 10 minutes for cleaner slicing.
Slice each log into bite-size pieces, about 1 to 1.5 inches wide.
Arrange on the prepared baking sheet, leaving space between each roll.
Brush tops with egg wash and sprinkle with sesame or poppy seeds if using. Cut a small slit on top of each roll to vent steam.
Bake for 18–22 minutes, or until pastry is puffed and golden and the filling reaches 165°F (74°C) internally.
Cool for 5 minutes. Serve warm with ketchup, mustard, or Greek yogurt dip.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in a 350°F (175°C) oven or air fryer for 5–8 minutes to revive the crisp crust. To freeze, place baked rolls on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 12–15 minutes.

Benefits of This Recipe

High-protein snack: Lean meat plus egg keeps you fuller for longer.
Make-ahead friendly: Great for batch cooking and freezing.
Kid- and crowd-pleasing: Familiar flavors, easy to eat, perfect for parties.
Balanced comfort: Crispy pastry with a lighter, juicy filling.

Pitfalls to Watch Out For

Watery filling: Squeeze the grated onion to avoid soggy pastry.
Splitting pastry: Don’t overfill.
Keep the logs neat and sealed.
Pale bottoms: Use a hot oven and preheated baking sheet if needed.
Dry meat: Don’t overbake. Pull them once the center hits 165°F (74°C).

Variations You Can Try

Cheesy boost: Add 1/2 cup finely shredded cheddar or mozzarella to the filling.
Mediterranean twist: Mix in chopped spinach, feta, and a pinch of oregano.
Spicy kick: Add chili flakes, cayenne, or a spoon of harissa.
Herby pork version: Use lean pork and add fennel seeds for a classic sausage vibe.
Gluten-free: Use gluten-free puff pastry and oat flour instead of breadcrumbs.

FAQ

Can I make them ahead and bake later?

Yes. Assemble the logs, chill, slice, and freeze unbaked pieces on a tray.

Bake from frozen at 400°F (200°C) for 22–25 minutes, until golden and cooked through.

What dipping sauces go well with these?

Try Dijon or whole-grain mustard, ketchup, honey mustard, garlic yogurt, or a smoky barbecue sauce. For a lighter option, mix Greek yogurt with lemon and herbs.

Can I use beef instead of turkey or chicken?

Yes, but choose lean ground beef (90–93%). Reduce added salt slightly and consider extra breadcrumbs to balance the fat.

How do I keep the pastry crisp after reheating?

Skip the microwave.

Reheat in the oven or air fryer so moisture evaporates and the layers re-crisp.

Do I need breadcrumbs?

No. They’re optional for binding and texture. If your mixture holds its shape without them, you can skip.

Wrapping Up

These Mini Protein Sausage Rolls deliver all the flaky, savory goodness you love with a leaner, high-protein center.

They’re simple to make, easy to store, and endlessly adaptable. Keep a batch on hand, and snack time or party platters basically take care of themselves.