Texas-Style Beef Sausage Rolls with Jalapeño and Cheddar
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Preheat oven to 375℉.
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.
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.
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.
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.
Allow to cool slightly before serving.
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.
5 comments on "Texas-Style Beef Sausage Rolls with Jalapeño and Cheddar"
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.
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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.
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