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Kale and Sausage Pastry Roll
Recipe

14 INGREDIENTS • 11 STEPS • 1HR 10MINS

Kale and Sausage Pastry Roll

4.0
1 rating
Kale and Sausage Pastry Roll is a fantastic brunch or appetizer dish. It combines convenience with rustic flavours by using Pillsbury Crescent Roll Dough, kale and Italian sausage.
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
Kale and Sausage Pastry Roll is a fantastic brunch or appetizer dish. It combines convenience with rustic flavours by using Pillsbury Crescent Roll Dough, kale and Italian sausage.
1HR 10MINS
Total Time
$1.82
Cost Per Serving
Ingredients
Servings
6
US / Metric
Canola Oil
2 Tbsp
Canola Oil
or Vegetable Oil
Italian Sausage Link
10 oz
Italian Sausage Links
removed from casings
White Onion
1/2 cup
Garlic
2 cloves
Garlic, minced
Kale
5 2/3 cups
Kale, washed, trimmed
Chicken Broth
1 1/4 cups
Chicken Broth
or Vegetable Broth
Italian Seasoning
1 tsp
Italian Seasoning
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Gruyère Cheese
3/4 cup
Grated Gruyère Cheese
or Swiss Cheese
Parmesan Cheese
1/4 cup
Crescent Roll Dough
1 pckg
Crescent Roll Dough
Roma Tomato
1
Nutrition Per Serving
VIEW ALL
Calories
288
Fat
19.0 g
Protein
16.8 g
Carbs
12.4 g
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Kale and Sausage Pastry Roll
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
Cooking InstructionsHide images
step 1
Heat Canola Oil (1 Tbsp) in a large skillet. Cook Italian Sausage Links (10 oz) without casing until no longer pink and starting to brown. Remove sausage to a paper towel lined plate.
step 2
In same skillet over medium heat, add remaining Canola Oil (1 Tbsp) and sauté White Onion (1/2 cup) onion for 3-4 minutes, add Garlic (2 cloves) and continue to cook for another few minutes.
step 3
Stir in Kale (5 2/3 cups), Chicken Broth (1 1/4 cups), Italian Seasoning (1 tsp), Ground Black Pepper (1/4 tsp), and Crushed Red Pepper Flakes (1 pinch). Allow to simmer uncovered, stirring occasionally until liquid is absorbed and kale is tender, about 15 minutes. There should be no visible liquid left. Remove to a large bowl and allow to cool to room temperature.
step 3 Stir in Kale (5 2/3 cups), Chicken Broth (1 1/4 cups), Italian Seasoning (1 tsp), Ground Black Pepper (1/4 tsp), and Crushed Red Pepper Flakes (1 pinch). Allow to simmer uncovered, stirring occasionally until liquid is absorbed and kale is tender, about 15 minutes. There should be no visible liquid left. Remove to a large bowl and allow to cool to room temperature.
step 4
Preheat oven to 375 degrees F (190 degrees C).
step 5
Line a large baking sheet with parchment paper. Unroll Crescent Roll Dough (1 pckg) separate each triangle. On the prepared pan, place 4 triangles in a horizontal line, lining up the corners of the shorter side.
step 6
Place remaining 4 triangles parallel to the first 4, joining the bottoms of each triangle. 4 triangle tips will be pointing toward you while the other 4 away from you. Press dough together along the seam and press out slightly with your fingers, creating an approximate 3-inch dough surface for the filling.
step 7
To the kale mixture, stir in sausage meat, Gruyère Cheese (3/4 cup) and Parmesan Cheese (2 Tbsp). Scoop out filling onto prepared dough bed in a straight horizontal line, keeping filling on the dough seam and leaving a 1-inch border at the ends.
step 8
Slice Roma Tomato (1) into 1/4-inch thick slices and lay slices in a flat row along the top of the filling row. Sprinkle tomatoes with remaining Parmesan Cheese (2 Tbsp).
step 9
Lift and bring triangle tips over and across filling, alternating tips. Cut excess dough from triangle tip and tuck end under. Use any excess dough to stretch and cover any filling spots that get missed in the first pass. Tuck and pinch ends together. The roll should be approximately 14-inch long.
step 9 Lift and bring triangle tips over and across filling, alternating tips. Cut excess dough from triangle tip and tuck end under. Use any excess dough to stretch and cover any filling spots that get missed in the first pass. Tuck and pinch ends together. The roll should be approximately 14-inch long.
step 10
Whisk Farmhouse Eggs® Large Brown Egg (1) with a 1 Tbsp of water and brush over the roll. Bake in preheated oven for 25-30 minutes.
step 11
Remove and cut into 2-3-inch slices and serve immediately.
step 11 Remove and cut into 2-3-inch slices and serve immediately.
Tags
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Appetizers
American
Brunch
Comfort Food
Shellfish-Free
Dinner
Pork
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