Pioneer Woman Sausage Rolls Recipe

Pioneer Woman Sausage Rolls recipe is a savory, bite-sized party appetizer that is impossible to stop eating. While traditional British sausage rolls often use puff pastry, Ree Drummond puts her signature American comfort twist on them by using store-bought crescent roll dough or biscuit dough. This shortcut makes them incredibly fluffy and buttery. Filled with savory breakfast sausage and often enhanced with cream cheese or herbs, these rolls are golden brown on the outside and juicy on the inside. They are the ultimate crowd-pleaser for game days, holiday brunches, or just a fun weekend snack.

Try more Recipes:

• Pioneer Woman Texas Trash Recipe
• Pioneer Woman Slow Cooker Beef Enchilada Dip
• Pioneer Woman Sausage Dip Recipe

🧡Why You Will Love This Sausage Rolls Recipe:

• 3-Ingredient Magic: At its simplest, this recipe only needs sausage, dough, and a little flour. It is low-effort with high reward.
• The “Pigs in a Blanket” Upgrade: These are vastly superior to the classic hot dog version. The breakfast sausage provides better spices (sage, thyme, pepper) and a juicier texture than a processed frankfurter.
• Highly Scalable: You can easily double or triple the batch to feed a massive crowd without adding much prep time.
• Dip Friendly: They are designed to be dipped. Whether you like spicy mustard, maple syrup, or barbecue sauce, these rolls are the perfect vessel.
• Freezer Staple: You can assemble them raw and freeze them, then bake them fresh whenever you need a quick appetizer.

🥚 Pioneer Woman Sausage Rolls Ingredients

• 1 lb (450g) breakfast sausage (bulk sausage, not links) — Use “Hot” or “Sage” varieties for more flavor.
• 2 cans (8 oz each) refrigerated crescent roll dough (Pillsbury or similar)
• Flour (for dusting the surface)
• 1 egg (beaten, for egg wash – optional)
• Poppy seeds or Sesame seeds (for topping – optional)
• Optional Filling Add-ins: 4 oz cream cheese (softened) or 1/2 cup shredded cheddar cheese mixed into the raw sausage.

🌭How To Make Pioneer Woman Sausage Rolls

1. Preheat: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking.
2. Prep the Dough: Unroll the cans of crescent dough onto a lightly floured surface. Press the perforated seams together firmly to seal them, creating two large rectangles of dough.
3. Cut the Dough: Cut each large rectangle in half lengthwise so you have four long, narrow strips of dough in total.
4. Prep the Sausage: Divide the pound of raw sausage into four equal portions. Roll each portion into a long, thin log (snake) that matches the length of your dough strips.
   • Tip: If the sausage is sticky, wet your hands with a little water to make rolling easier.
5. Assemble: Place one sausage log down the center of each dough strip. Pull the long sides of the dough up and over the sausage, pinching the edges tightly to seal the sausage inside. You should now have four long, dough-covered sausage logs.
6. Slice: Using a sharp knife or bench scraper, slice each log into 1-inch bite-sized pieces.
7. Arrange: Place the pieces on the prepared baking sheet, seam-side down. Leave a little space between them as they will puff up.
8. Glaze (Optional): Brush the tops of the rolls with the beaten egg. This gives them a shiny, golden finish. Sprinkle with poppy seeds or sesame seeds if desired.
9. Bake: Bake for 15 to 20 minutes until the dough is puffed and golden brown, and the sausage is fully cooked through (no longer pink).
10. Serve: Let them cool for 5 minutes (the filling will be molten hot) before serving with your favorite dips.

💭Recipe Tips

• Seal Well: Make sure you pinch the dough seams together tightly. If the seal is weak, the rolls will pop open in the oven.
• Keep it Cold: If the dough gets too warm and sticky while you are working, pop it back in the fridge for 10 minutes. Cold dough puffs up better in the oven.
• Spice it Up: For a kick, mix a pinch of cayenne pepper or red pepper flakes into the raw sausage meat before rolling.
• Drain the Grease: Breakfast sausage releases fat as it cooks. If you see grease pooling on the baking sheet, move the baked rolls to a paper towel-lined plate immediately to keep the bottoms crisp.

🥗What To Serve With Sausage Rolls Recipe?

To balance the rich buttery flavor of these Sausage Rolls, serve them with a trio of dipping sauces: spicy brown mustard for a zesty kick, warm maple syrup for a sweet-savory breakfast twist, and honey mustard or BBQ sauce for a crowd-pleasing option. If offering them as part of a larger spread, include acidic sides like pickles, coleslaw, or a fresh fruit salad to cut through the heaviness of the pastry, and pair everything with hot coffee or crisp mimosas.

🧊How To Store Leftovers Sausage Rolls Recipe?

• Refrigerate: Store cooled rolls in an airtight container or ziplock bag in the fridge for up to 3 to 4 days.
• Freeze: These freeze wonderfully. Freeze the baked rolls in a single layer, then transfer to a bag. They will keep for up to 2 months.

🔥How To Reheat Leftovers Sausage Rolls?

Important Rule (The “Soggy Bottom” Warning): Sausage releases grease even after it is cooked. When reheating, do not wrap the rolls in foil or cover them. If you cover them, the trapped steam and residual grease will make the pastry bottoms soggy and unpleasant. Always reheat uncovered on a rack or baking sheet to keep the pastry crisp.

• Oven (Best Method): Preheat oven to 350°F (175°C). Place rolls on a baking sheet and heat for 10 to 12 minutes. This re-crisps the pastry.
• Air Fryer: Heat at 350°F for 3 to 5 minutes. This makes them incredibly crispy.
• Microwave: Heat for 30 to 45 seconds. Note: The dough will be soft and chewy rather than flaky.

❓FAQs

Try more Recipes:

• Pioneer Woman Smashed Potatoes Recipe
• Pioneer Woman Twice Baked Potatoes
• Pioneer Woman Texas Caviar

📊 Sausage Rolls Nutrition Facts

Serving Size: 3 rolls

• Calories: 280 kcal
• Total Fat: 19g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 650mg
• Total Carbohydrate: 18g
• Dietary Fiber: 0g
• Sugars: 3g
• Protein: 8g

Pioneer Woman Sausage Rolls Recipe

Recipe by Imen DridiCourse: Appetizers, Breakfast, Brunch, Sides, Lunch, DinnerCuisine: American, BritishDifficulty: Easy

Servings

8

servings ( approx 32 pieces)

Prep time

15

minutes

Cooking time

20

minutes

Calories

280

kcal

Pioneer Woman Sausage Rolls are an addictive 3-ingredient appetizer made by wrapping savory breakfast sausage in buttery crescent dough. Baked until golden brown and puffy, this easy “pig in a blanket” upgrade is the ultimate crowd-pleasing bite for game days, holiday brunches, or party snacking.

Ingredients

• 1 lb (450g) breakfast sausage (bulk sausage, not links) — Use “Hot” or “Sage” varieties for more flavor.

• 2 cans (8 oz each) refrigerated crescent roll dough (Pillsbury or similar)

• Flour (for dusting the surface)

• 1 egg (beaten, for egg wash – optional)

• Poppy seeds or Sesame seeds (for topping – optional)

• Optional Filling Add-ins: 4 oz cream cheese (softened) or 1/2 cup shredded cheddar cheese mixed into the raw sausage.

Directions

• Preheat: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking.
• Prep the Dough: Unroll the cans of crescent dough onto a lightly floured surface. Press the perforated seams together firmly to seal them, creating two large rectangles of dough.
• Cut the Dough: Cut each large rectangle in half lengthwise so you have four long, narrow strips of dough in total.
• Prep the Sausage: Divide the pound of raw sausage into four equal portions. Roll each portion into a long, thin log (snake) that matches the length of your dough strips.
  Tip: If the sausage is sticky, wet your hands with a little water to make rolling easier.
• Assemble: Place one sausage log down the center of each dough strip. Pull the long sides of the dough up and over the sausage, pinching the edges tightly to seal the sausage inside. You should now have four long, dough-covered sausage logs.
• Slice: Using a sharp knife or bench scraper, slice each log into 1-inch bite-sized pieces.
• Arrange: Place the pieces on the prepared baking sheet, seam-side down. Leave a little space between them as they will puff up.
• Glaze (Optional): Brush the tops of the rolls with the beaten egg. This gives them a shiny, golden finish. Sprinkle with poppy seeds or sesame seeds if desired.
• Bake: Bake for 15 to 20 minutes until the dough is puffed and golden brown, and the sausage is fully cooked through (no longer pink).
• Serve: Let them cool for 5 minutes (the filling will be molten hot) before serving with your favorite dips.

Notes

• Seal Well: Make sure you pinch the dough seams together tightly. If the seal is weak, the rolls will pop open in the oven.
  Keep it Cold: If the dough gets too warm and sticky while you are working, pop it back in the fridge for 10 minutes. Cold dough puffs up better in the oven.
  Spice it Up: For a kick, mix a pinch of cayenne pepper or red pepper flakes into the raw sausage meat before rolling.
  Drain the Grease: Breakfast sausage releases fat as it cooks. If you see grease pooling on the baking sheet, move the baked rolls to a paper towel-lined plate immediately to keep the bottoms crisp.