Flaky Sausage Rolls
By :Bruce Weinstein and Mark Scarbrough Bruce Weinstein and Mark Scarbrough
Flaky Sausage Rolls
We just had to include sausage rolls like these because they’re so tasty and easy (since they use canned crescent roll dough). We’ve made them for deck parties, slicing them into 1-inch sections and serving them with toothpicks for dipping in a variety of sauces, not just mustard. For other options, consider chutney whisked and thinned with a little wine or vinegar; chili crisp; a combo of balsamic vinegar and olive oil; or a combo of sriracha and mustard. Photograph © Eric Medsker Author © Bruce Weinstein and Mark Scarbrough
Flaky Sausage Rolls
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Prep Time 15 Minutes
Cook Time 12 Minutes
Passive Time 5 Minutes (cooling time)
Servings
4 Rolls
Ingredients
  • 1 can of crescent rolls 8-ounce
  • 4 pieces hot-dog-sized fully cooked smoked kielbasa, 4-ounce
  • Nonstick spray
  • Grainy Dijon, or deli mustard, for serving
Prep Time 15 Minutes
Cook Time 12 Minutes
Passive Time 5 Minutes (cooling time)
Servings
4 Rolls
Ingredients
  • 1 can of crescent rolls 8-ounce
  • 4 pieces hot-dog-sized fully cooked smoked kielbasa, 4-ounce
  • Nonstick spray
  • Grainy Dijon, or deli mustard, for serving
Flaky Sausage Rolls
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Open the can of crescent rolls. There will be eight triangles of dough in the can. Set these on your cutting board by twos, hypotenuse to hypotenuse, thereby making four rectangles of dough. (See, geometry did come in handy.) Press each of the triangle pairs together to seal the hypotenuse seam.
  2. Lay a kielbasa along the long side of each rectangle. Roll them closed, sealing the sausage in the dough. Pinch the edge to seal the dough closed. Coat the rolls well with nonstick spray.
  3. Set the machine to "Air Fry." Set the temperature to 325 °F and the timer to 15 minutes (which will be a little more than you need). Press START.
  4. When the machine beeps, indicates "add food," or is heated to the proper temperature, set the rolls seam side down in the basket or on the tray in a single layer with at least 1/2 inch of space around each. Use separate trays or work in batches as necessary.
  5. Air-fry , turning once after 6 minutes but otherwise ignoring any "Turn Food" indicator, until the rolls are golden brown and puffy, about 12 minutes. If you’ve used multiple trays, swap them top to bottom when you turn the rolls.
  6. Turn off the machine and use nonstick-safe kitchen tongs to transfer the sausage rolls to a fine-mesh wire rack. Cool for about 5 minutes before serving warm with mustard on the side—as a dip or for slathering.
Upgrade This Recipe!
  1. For more golden rolls, skip coating them with nonstick spray. Instead, before you heat the air fryer, coat the basket or the tray(s) with nonstick spray. When the rolls are sealed closed and before they’re air-fried, brush them with a wash made from 1 large egg well beaten with 1 tsp of water in a small bowl.
  2. If you want to go over the top, use an egg wash as directed, then sprinkle the rolls with poppy seeds, sesame seeds, caraway seeds, or fennel seeds (or a combo of these) before air-frying. Use no more than 1 tsp of seeds per roll.
  3. LEFTOVERS! Cooled sausage rolls can be wrapped in plastic wrap and refrigerated for up to 3 days . Heat them in a single layer (unwrapped, of course) in a 325°F air fryer for 2 to 3 minutes.
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