Texas-Style Beef Sausage Rolls with Jalapeño and Cheddar (2024)

60

Minutes

21 (rolls)

Servings

10

Ingredients

Ingredients

• 2 lbs. Ground Beef

• 1 Tbsp. olive oil

• 1 onion, finely diced

• ⅓ cup bread crumbs

• 4 jalapeño peppers, de-seeded and diced

• 6 oz sharp or medium cheddar, finely diced

• 1 ½ tsp. of kosher salt

• 1 ½ tsp. coarsely ground black pepper

• 3 – 10 in. sheets of puff pastry, thawed

• 1 egg, beaten

Preparation

1. Step 1

   Preheat oven to 375℉.

2. 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.

3. 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.

4. 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.

   See Also

   PB&J Bars (GF, Vegan)

5. 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.

6. Step 6

   Allow to cool slightly before serving.

Nutrition Information

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.

Filed Under:

AppetizersEntertainingPot Roast / Comfort FoodsTexas Favorites

Amanda Hird says:

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!

Jeffrey Olsson says:

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.

Jennifer Matison says:

No Review Provided

Scott Powell says:

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.

Shirley Pham says:

⭐️⭐️⭐️ 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.

Kai Axford says:

No Review Provided