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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

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.

Americanpuff pastryspinach artichokechicken sausageappetizerparty food

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. 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. 2

    Drain the chopped artichoke hearts and add them to the spinach.

  3. 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. 4

    Slice the chicken sausage on a bias.

  5. 5

    Cut each defrosted puff pastry sheet into four squares.

  6. 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. 7

    Pinch the opposite edges together to seal each roll. Repeat until you run out of an ingredient.

  8. 8

    Brush all exposed puff pastry with egg wash and sprinkle with flaky sea salt.

  9. 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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