Sausage and Cream Cheese-filled Baked Pastries

Sausage and Cream Cheese–Filled Baked Pastries

Yield: about 12 pastries
Prep time: 20 minutes
Bake time: 18–22 minutes
Skill level: Beginner-friendly

These warm, flaky pastries are savory, creamy, and perfect for breakfast, snacks, or parties.

---

Ingredients

Filling

• 1 lb (450 g) breakfast sausage (pork, turkey, or chicken)

• 8 oz (225 g) cream cheese, softened

• 1 tsp garlic powder

• ½ tsp onion powder

• ¼ tsp black pepper

• Optional:

  • ½ cup shredded cheddar or mozzarella

  • 1–2 tbsp finely chopped green onions or chives

  • Pinch of paprika or red pepper flakes (for mild heat)

Pastry

• 1 box puff pastry (2 sheets), thawed in the fridge or
  1–2 cans refrigerated crescent roll dough

• 1 egg, beaten (for egg wash)

---

Equipment

• Large skillet

• Mixing bowl

• Baking sheet

• Parchment paper or silicone baking mat

• Pastry brush (or spoon)

• Knife or pizza cutter

---

Step-by-Step Directions

1. Cook the Sausage

1. Heat a skillet over medium heat.

2. Add the sausage and break it apart with a spoon.

3. Cook until fully browned and no pink remains (about 7–10 minutes).

4. Drain excess grease and let the sausage cool for 5 minutes.
   Tip: Cooling prevents the cream cheese from melting too fast.

Food safety: Sausage should reach 160°F / 71°C (pork or turkey).

---

2. Make the Filling

1. In a mixing bowl, add:

   • Cooked sausage

   • Softened cream cheese

   • Garlic powder, onion powder, pepper

   • Any optional add-ins

2. Mix until smooth and evenly combined.

---

3. Prepare the Pastry

1. Preheat oven to 375°F (190°C).

2. Line a baking sheet with parchment paper.

3. Roll out puff pastry on a lightly floured surface.

4. Cut each sheet into 6 equal rectangles (12 total).
   If using crescent dough, separate into rectangles and pinch seams closed.

---

4. Fill and Shape

1. Spoon 2–3 tablespoons of filling onto the center of each rectangle.

2. Fold pastry over the filling (rectangle or triangle style).

3. Press edges with fingers or a fork to seal.

4. Place seam-side down on the baking sheet.

---

5. Egg Wash

1. Brush the tops lightly with beaten egg.
   This gives a golden, shiny finish.

---

6. Bake

1. Bake for 18–22 minutes, until:

   • Pastries are puffed

   • Tops are golden brown

2. Remove from oven and cool for 5 minutes before serving.

---

Serving Ideas

• Serve warm with mustard, honey mustard, or ranch

• Pair with fruit or a simple salad

• Great for breakfast, game day, or lunchboxes (once cooled)

---

Storage & Reheating

• Refrigerate: Up to 3 days in an airtight container

• Freeze (unbaked or baked): Up to 2 months

• Reheat:

  • Oven: 350°F (175°C) for 8–10 minutes

  • Air fryer: 350°F for 4–5 minutes

---

Variations

• Spicy: Use spicy sausage or add diced jalapeños

• Herb & Cheese: Add Italian seasoning + Parmesan

• Mini Bites: Cut smaller squares for party appetizers