Texas Recipes
Texas-Style Beef Sausage Rolls with Jalapeño and Cheddar
Yield: 21 rolls
Ingredients
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1/3 cup bread crumbs
- 4 jalapeño peppers, de-seeded and diced
- 6 ounces sharp or medium cheddar, finely diced
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons coarsely ground black pepper
- 3 (10 inch) sheets puff pastry, thawed
- 1 egg, beaten
Instructions
- Heat oven to 375 degrees F.
- Place olive oil in a small pan over medium heat. Add onions and brown for 10 to 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 to 8 pieces. Place the pieces onto a sheet pan and bake for 30 to 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.
Nutrition
Per serving (based on 90% lean ground beef): 250 Calories; 129 Calories from fat; 14.3g Total Fat (6.4g Saturated Fat; 2.7g Monounsaturated Fat); 35.4mg Cholesterol; 363.6mg Sodium; 15.4g Total Carbohydrate; 0.8g Dietary Fiber; 13.4g Protein; 2.04mg Iron; 117.2mg Potassium; 0.02mg Thiamin; 0.09mg Riboflavin; 3.1mg Niacin (NE); 0.1mg Vitamin B6; 0.9mcg Vitamin B12; 2.4mg Zinc; 9.2mcg Selenium; 28.5mg Choline
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B12 and Zinc. It is a good source of Iron.
Attribution
Recipe and photo used with permission from: Texas Beef Team
Recipe courtesy of: Jess Pryles, jesspryles.com