• Prep Time: 15 minutes
  • Cooking Time: 17 minutes
  • Serves: 36

Puff Pastry Chorizo Rolls

  • Recipe Submitted by on

 Ingredients List

  • 1 Pound MSG-free chorizo sausage (mild or spicy)
  • 1 Large egg
  • 1/4 cup fine bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard powder
  • 2 Tablespoons finely chopped cilantro
  • 1 box Pepperidge Farms Puff Pastry (2 sheets)
  • 1 Large egg
  • 1 Tablespoon water
  • Creamy Cilantro Dipping Sauce
  • 1 bunch fresh cilantro (stems removed)
  • 1/4 cup olive oil
  • 2 Tablespoons fresh lime juice
  • 2 Cloves fresh garlic
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey
  • 1/2 cup Greek yogurt or sour cream


Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or silicone mat and set aside.
Beat egg in a large bowl until frothy. Add the chorizo, breadcrumbs, garlic, onion, parsley, and mustard. Mix until thoroughly combined.
Unwrap first sheet of puff pastry and place on a floured surface.
Cut along the fold lines to create three strips of dough.
Divide sausage mixture into 3 equal parts.
Make each section of sausage into a roll and place down the center of puff pastry strips.
Fold pastry over and press seam to seal.
Cut each roll into 6 equal pieces (about 2 inches).
Place on baking sheet and brush with egg wash.
Bake for 15 to 20 minutes, until puffed and golden brown.
Follow the same steps with the remaining sausage and puff pastry.
Serve sausage rolls while warm with Creamy Cilantro Lime Dipping Sauce.
Store leftover rolls in the refrigerator. Reheat in the microwave or heated oven.

Creamy Cilantro Lime Dipping Sauce:
Place all ingredients {except for the yogurt} in the bowl of a food processor, or in a blender.
Puree until smooth.
Stir in the yogurt/sour cream. Taste and adjust as necessary.
Pour into a covered container and refrigerate until ready to serve.
Store leftover dressing in the refrigerator for up to 5 days.

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