Chicken and Sausage Rolls with Dipping Sauces

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Chicken Sausage Rolls

Savory chicken, sausage and cheese folded into flakey puff pastry rolls with three delicious dipping sauces. These tasty bites make hearty appetizers or an excellent entrée when served with a fresh, green salad. Serves 4.


Chicken and Sausage Rolls
1 boneless, skinless chicken breast
1 T olive oil
1/2 sm yellow onion, diced
1/4 lb Italian sausage, hot or sweet
1 1/2″ slices of day-old country bread, crust removed
1/4 c milk, half & half or heavy cream
1/4 c Parmesan, shredded
1/4 c mozzarella or provolone, shredded
1/4 c roasted red pepper*, diced
1 T roasted garlic*, minced
1 t ea fresh thyme and oregano leaves, chopped
1/2 t ea salt and pepper
2 eggs, divided and beaten
1/2 pkg (1 sheet) frozen puff pastry, thawed in fridge
sesame seeds for garnish

Roasted Red Pepper Sauce
1 med shallot or 3 T red onion, minced
1 T butter
1 T extra virgin olive oil
2 T dry white wine
19 oz jar roasted red peppers, pureed in processor or blender (reserve juice)
1 T honey
1 t fresh basil, chopped

Parmesan and Garlic Sauce
1/2 c mayo
1/4 c sour cream
1/4 c Parmesan, freshly grated
1 T roasted garlic, minced
1 T lemon juice
1/2 t ea salt and pepper
1 T parsley, chopped

Basil and Honey Mustard Sauce
1/4 c Dijon mustard
1 T white balsamic vinegar
1/4 t salt
1/3 c honey
1 T basil, chopped


Chicken and Sausage Rolls
Dice chicken into bite-size, 1/2″ pieces. Heat olive oil in large skillet over med-high heat. Add onion and sauté until softened, about 5 min. Add sausage, breaking into bits. Add chicken and cook 5 min or until done. Set aside to cool. Tear bread into small pieces and place in a bowl. Pour milk or cream over bread and soak; mash with fork or fingertips. Combine meat mixture, soaked bread, cheeses, red pepper, garlic, herbs, salt and pepper and 1 beaten egg; mix well.

On a lightly floured surface, unfold puff pastry and mend the seams, if needed. With a rolling pin, roll out dough from the center toward the top and bottom only, forming a 10″-by-16″ rectangle. Cut into 4 horizontal strips, approx. 4″ wide. Brush the top edge of each strip with beaten egg. Place 1/2 c of filling along each strip, creating a berm down the center. Roll dough around filling, sealing it with egg. Place onto a parchment-lined sheet pan, seam-side down. Brush with egg and sprinkle with sesame seeds. Bake rolls in a preheated oven at 375? for 15 min, then lower to 350?, rotate the pan and bake for an additional 15-20 min. Slice each into 3 pieces and serve warm with dipping sauces. Makes 12 pieces.

Roasted Red Pepper Sauce
Prepare the pepper sauce by sautéing shallot or red onion in butter and oil over med heat until lightly browned. Deglaze with wine; add pureed peppers and juice, honey and basil. Bring to a simmer and remove from heat. Serve warm.

Parmesan and Garlic Sauce
Place all ingredients in a small bowl and whisk to combine. Chill until ready to serve.

Basil and Honey Mustard Sauce
In a small bowl, whisk together mustard, vinegar and salt. Add honey and whisk. Stir in basil and serve at room temperature.

*Available at your Market Olive Bar.