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Sausage & Stuffing Criss-Cross Pastry

Sausage & Stuffing Criss-Cross Pastry

4.21 14

If you love stuffing, and who doesn't, you have to try this savory and elegant main-dish pastry.  Using puff pastry, bulk sausage and stuffing mix means that you've only got 20 minutes of prep time before the pastry is ready to bake.

serves 4 people

Ingredients

cost per recipe: $5.13

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 2

    egg

  • 1

    tablespoon water

  • 1/2

     pound bulk pork sausage

  • 1

    cup Pepperidge Farm® Herb Seasoned Stuffing

  • 1

    small onion, chopped (about 1/4 cup)

  • 1

    cup chopped mushrooms(about 3 ounces)

view nutrition info

How to Make It

Heat the oven to 375°F.  Beat 1 egg and water in a small bowl with a fork or whisk. Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl. Unfold the pastry sheet on a lightly floured surface.  Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet.  Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet.  Brush the pastry with the egg mixture. Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through.  Let the pastry cool on the baking sheet on a wire rack for 10 minutes.
Step 1

Heat the oven to 375°F.  Beat 1 egg and water in a small bowl with a fork or whisk.

Step 2

Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl.

Step 3

Unfold the pastry sheet on a lightly floured surface.  Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet.  Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet.  Brush the pastry with the egg mixture.

Step 4

Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through.  Let the pastry cool on the baking sheet on a wire rack for 10 minutes.

Recipe Tips

  • Tip: Serves 8 as an appetizer.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

Ratings & Reviews

(14)
  • anna t.

    May 31, 2011

    Sausage & Stuffing Criss-Cross Pastry

    My husband and I consider this to be among the top 5 best recipes we make. We make two changes to it. One, we omit the mushrooms and increase the amount of onion (approx. one cup finely minced sweet onion). Two, I cut out squares from each of the four corners of the pastry, and set them aside. This allows me to bring up the ends of the pastry to keep the sausage/stuffing filling from spilling out during baking. It makes the final result into a very pretty braided package. Later, I use the pastry squares I'd set aside to make Nutella-Filled Puff Pastry Triangles for dessert!

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  • j D.

    April 21, 2011

    Sausage & Stuffing Criss-Cross Pastry

    I have made this many times. I LOVE it and anyone I serve it to does too. I serve it with gravy and I always make 2 because 1 is never enough. Excellent recipe!

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  • Fritzi P.

    November 3, 2010

    Sausage & Stuffing Criss-Cross Pastry

    This recipe sounds really good and I can't wait to try it. Do you cook the sausage or the stuffing before you mix it together?

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  • Ann Y.

    September 13, 2010

    Sausage & Stuffing Criss-Cross Pastry

    I added the spinach and was glad I did. It still needed something?? Next time I would use hot sausage and a bit less sausage and more stuffing. Perhaps this would be a better appetizer.

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  • Barbara F.

    February 12, 2010

    Sausage & Stuffing Criss-Cross Pastry

    I replace the mushrooms with finely chopped pecans. Every time I make it, the plate comes back empty! One of my family's absolute favorites. I take it anywhere an appetizer is appropriate or to brunch, etc. IT'S FANTASTIC! Sometimes I make the sausage mixture and put it in small puff pastry squares in a mini muffin tin. Super good this way too.

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