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Perfect Baked Football Sausage Rolls: Easy Game Day Appetizer

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These football-shaped sausage rolls are a fun, crowd-pleasing game day appetizer made with flaky puff pastry and juicy sausage meat. Ready in 30 minutes, they’re perfect for parties and disappear faster than halftime commentary.

Ingredients

Scale
  • 1 package (about 17.3 oz / 490g) puff pastry sheets, thawed
  • 1 lb (450g) bulk sausage meat (mild Italian, hot Italian, or breakfast sausage)
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon sesame seeds or poppy seeds (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, break up the sausage meat with a fork. If adding extra seasonings (like fennel seeds or red pepper flakes), mix them in now. Do not overwork the meat.
  3. Lightly flour your work surface and unroll one sheet of puff pastry. Gently roll it to an even thickness of about 1/8 inch (3mm). Cut into 4 equal rectangles, each about 4×6 inches (10x15cm). Repeat with the second sheet to get 8 rectangles total.
  4. Divide the sausage meat into 8 equal portions (about 2 tablespoons each). Shape each portion into a small log, slightly tapered at the ends like a mini football. Place one log along the long edge of a pastry rectangle, leaving about 1/2 inch (1cm) of pastry exposed at the ends. Roll the pastry around the sausage, sealing the edge with a dab of water. Pinch the ends to close, then gently taper them with your fingers to create the football shape. Repeat with all 8 rolls.
  5. Cut remaining pastry scraps into thin strips, about 1/4 inch (6mm) wide and 2 inches (5cm) long. Place one strip across the center of each football, then add two shorter strips on either side to form the classic lace pattern. Press gently to stick.
  6. In a small bowl, beat the egg with 1 tablespoon of water until smooth. Brush the egg wash over each football, covering the pastry and laces. Sprinkle with sesame or poppy seeds if using.
  7. Place the footballs on the prepared baking sheet, spacing them about 2 inches (5cm) apart. Bake for 18-22 minutes, until the pastry is puffed and deep golden brown and the internal temperature of the sausage reaches 160°F (71°C).
  8. Let the footballs cool on the baking sheet for 5 minutes before transferring to a serving platter. Serve warm with your favorite dipping sauces.

Notes

For best results, keep the sausage meat cold and don’t overwork the puff pastry. Seal the edges well to prevent leaking. Let the rolls rest for 5 minutes after baking to keep the pastry crispy. Can be assembled up to 24 hours ahead and refrigerated before baking.

Nutrition

Keywords: sausage rolls, football shaped, game day appetizer, puff pastry, easy appetizer, party food

Find it online: https://livelybite.com/perfect-baked-football-sausage-rolls-easy-game-day-appetizer/