Original video by @applesauceandadhd — all credit to the creator.
Spinach Artichoke Chicken Sausage Puff Pastry Rolls
Flaky puff pastry parcels stuffed with a creamy spinach-artichoke filling and slices of Asiago chicken sausage. Brushed with egg wash and finished with flaky sea salt, they taste like something off a cute little cafe menu.
Ingredients
- —frozen chopped spinach · defrosted and squeezed dry in paper towel
- 1 jarchopped artichoke hearts · drained
- 2 blockscream cheese · softened
- about 1/2 cupshredded Parmesan
- —garlic · a lot — minced
- —fresh cracked black pepper
- —chicken sausage with Asiago and spinach · sliced on a bias
- —puff pastry sheets · defrosted
- —egg · beaten, for egg wash
- —flaky sea salt · for sprinkling
Steps
- 1
Wrap the defrosted spinach in paper towel and squeeze out all the excess liquid, then add the spinach to a bowl. Wet filling makes wet puff pastry.
- 2
Drain the chopped artichoke hearts and add them to the spinach.
- 3
Add the softened cream cheese, about a half cup of shredded Parmesan, plenty of garlic, and fresh cracked black pepper. Mix until combined and set aside.
- 4
Slice the chicken sausage on a bias.
- 5
Cut each defrosted puff pastry sheet into four squares.
- 6
Set a pastry square at an angle and place a healthy dollop of the spinach-artichoke mixture in the center, then layer sausage slices on top.
- 7
Pinch the opposite edges together to seal each roll. Repeat until you run out of an ingredient.
- 8
Brush all exposed puff pastry with egg wash and sprinkle with flaky sea salt.
- 9
Bake at 350°F until the pastry is puffed, golden, and done.
Creator's notes
You can stop after mixing the spinach-artichoke filling and bake it as a dip instead.
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