Texas-Style Beef Sausage Rolls with Jalapeño and Cheddar
Buttery puff pastry wrapped around spicy jalapeño–cheddar seasoned Ground Beef made in less than an hour; bake until golden and serve warm. Perfect for game day or a hearty snack, they deliver big beef flavor in every flaky bite.
Recipe Courtesy Of:
Cook Time: 60 Minutes
Servings: 21 (rolls)
Ingredients: 10
Ingredients
Preparation
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Step 1
Preheat oven to 375℉.
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Step 2
Place olive oil in a small pan over MEDIUM heat. Add onions and brown for 10-15 minutes, stirring frequently. Allow the onions to cool.
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Step 3
In a large bowl, combine beef, cooled onions, bread crumbs, jalapeños, cheese, salt, and pepper. Mix gently but thoroughly as to not overwork the meat.
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Step 4
Lay one square of pastry on a board or work surface. Use a third of the beef mixture to form a log down the center. Fold the pastry over the beef mixture on one side, then brush along the edge with egg mixture to create a “glue”. Continue to fold the roll over so it’s fully encased in pastry, and the edges line up on the egg glue line, then press the pastry lightly to ensure a good seal. Repeat steps with each pastry square.
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Step 5
Flip each beef roll so it’s seam side down, then cut into 6-8 pieces. Place the pieces onto a sheet pan and bake for 30-35 minutes or until the pastry is golden brown. You may need to rotate the tray during baking to ensure even browning.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
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Step 6
Allow to cool slightly before serving.
Nutrition Information
250 Calories
6.4g SAT FAT
13g PROTEIN
2.04 mg IRON
2.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Based on 90% lean ground beef
Nutrition information per serving: 250 Calories; 129 Calories from fat; 14.3 g Total Fat (6.4 g Saturated Fat; 2.7 g Monounsaturated Fat); 35.4 mg Cholesterol; 363.6 mg Sodium; 15.4 g Total Carbohydrate; 0.8 g Dietary Fiber; 13.4 g Protein; 2.04 mg Iron; 117.2 mg Potassium; 0.02 mg Thiamin; 0.09 mg Riboflavin; 3.1 mg Niacin (NE); 0.1 mg Vitamin B6; 0.9 mcg Vitamin B12; 2.4 mg Zinc; 9.2 mcg Selenium; 28.5 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B12 and Zinc. It is a good source of Iron.
The Essential Ingredients
Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Puff Pastry: A light, flaky pastry dough made by a lamination process – layering dough and butter to create layers seen in pastries like croissants. It can be used in both sweet and savory dishes. You can find this in the frozen section of the grocery store.
Onion: These versatile root veggies bring a sharpness to any dish, without adding too much spice. Onions come in wide varieties, but are most often seen in white, yellow, and red. Onions are a staple of many cuisines and a pillar of classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
Jalapeños: A medium-sized chili pepper known for its mild to moderate heat. They are widely used in Mexican and Southwestern cuisine.
Cheddar Cheese: Known for its wide range of flavor – from mild to sharp – this English cheese is very popular. It’s always a crowd-pleaser.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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How to keep puff pastry from sogging?
Prevent soggy puff pastry by using thoroughly thawed Ground Beef, adding breadcrumbs to absorb internal juices, and baking on a preheated baking sheet lined with parchment paper at a high temperature (375°F).
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What temperature should the Ground Beef reach to ensure sausage rolls are safely cooked?
Ground Beef must reach an internal temperature of 160°F (71°C) as measured by a digital meat thermometer to ensure food safety, regardless of the pastry’s color.
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Can you make beef sausage rolls ahead of time and freeze them?
Yes. Assemble and slice the sausage rolls, place them on a baking sheet to freeze solid, then transfer them to an airtight container. Bake directly from frozen at 375°F, adding 5–10 minutes to the original baking time.
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Amazing! I did what another commenter suggested. Added sausage and meat seasoning ( have been using 2 Gringos Chupacabra on a lot of my beef lately). Thank you for this recipe!
This is a good recipe but there are a few changes I would make to improve it IMAO. The beef needed more seasoning than salt and pepper. It was rather bland so I would add a beef rub unless doing the following below: The jalapeño was still raw and still had that raw taste after baking so I would sauté it with the onions. I know this is a “beef” website, sorry, but I would mix beef and breakfast ground sausage 50/50 to amp up the flavor. Finally, I might try laying the cut pieces on the sides instead of standing up as a lot of the cheese did ooze out. Overall a gr8 idea that I will try again.
This looks amazing! I'll give this a try! Think I'll try it also with a 1/3 mix of breakfast sausage (like the sausage that comes in the little "chubs" at the grocery store) as well, cuz I'm just a wild & crazy guy that way.
⭐️⭐️⭐️ 1/2 stars I’m not sure why it won’t let me put more than one stars?????? The combination of the jalapeño cheddar ground beef and flaky puff pastry worked really well together. I would definitely use this recipe again. However, the grease on the ground beef was saturating the puff pastry, I end up having to take it out and lay them on a rack to finish baking. Make sure to make thicker slices, mine all tipped over.