Chicken Apple Sausage Rolls

Chicken and apple sausage crescent rolls bring together a wonderful mix of savory and sweet wrapped in buttery, flaky dough. They make a cozy appetizer that feels just right for family gatherings or holiday celebrations.

I've often made these for potlucks and found that they disappear almost faster than I can set them out, especially when served warm with a little Dijon mustard on the side.

Ingredients

• Crescent roll dough: one package eight ounces for buttery flaky layers choose a good quality dough for best texture
• Smoked chicken and apple sausages: four pieces casings removed bring that perfect savory sweetness and keep it moist
• Olive oil: one tablespoon to sauté onions and enhance depth of flavor pick extra virgin for the best taste
• Onions: finely diced two tablespoons add natural sweetness and a soft bite
• Dried thyme: half teaspoon herbs add freshness and earthiness that complements the sausage well
• Dijon mustard: one tablespoon for subtle tanginess and richness
• Large egg: one beaten to brush over rolls giving them a beautiful golden finish

Instructions

Prepare the Sausage Filling:

Heat olive oil in a skillet over medium heat until shimmering. Add the finely diced onion and cook without rushing for about two to three minutes until the onions become translucent and tender this builds a sweet flavor base. Crumble the sausage into the pan breaking it apart with your spatula as it cooks. Let it brown slightly but keep it moist. Once heated through stir in the dried thyme followed by the Dijon mustard mixing everything until well combined. Remove from the heat and let the filling cool down a bit so your dough does not get soggy.

Prepare Crescent Rolls:

Open the crescent roll dough package and gently unroll on a clean flat surface. Separate the dough along the perforations into eight triangles. If the triangles feel narrow stretch them gently with your hands just enough to widen the base this helps hold the filling better and makes rolling easier.

Assemble the Rolls:

On each triangle place a generous tablespoon of the sausage mixture near the wide end. Carefully roll the dough over the filling starting from the wide side and tuck in the sides as you roll to fully encase the sausage filling. Arrange the rolls on a parchment paper lined baking sheet with the seam side facing down this keeps them from unrolling while baking.

Egg Wash and Bake:

Using a pastry brush cover each crescent roll with the beaten egg. This step is crucial to get that shiny golden crust everyone loves. Put the baking sheet in an oven preheated to 375 degrees Fahrenheit or 190 degrees Celsius. Bake for about 13 to 15 minutes or until the rolls have puffed up and turned a deep golden brown.

Cool and Serve:

Take the rolls out of the oven and allow them to cool for a few minutes. Serving them warm really brings out their flavors and makes the dough delightfully soft to bite into.

I always look forward to the combination of smoky sausage and apple in this recipe because it reminds me of cozy family holidays. My cousins and I used to take leftover turkey and make sliders the next day but these rolls bring that same festive and shareable feeling to a new level.

Storage Tips

Store leftover rolls in an airtight container at room temperature for up to two days. To keep them fresh longer wrap tightly and refrigerate for up to four days. Reheat in a toaster oven or regular oven to keep the crust crisp. These also freeze well singly wrapped. Thaw overnight in the fridge before warming.

Ingredient Substitutions

Try turkey and cranberry sausage for a slightly different fruity and savory balance that keeps the fall feel with a touch of tartness. You can also swap crescent roll dough with puff pastry sheets for an even flakier texture cut to size and bake as usual. Whole grain mustard makes a good replacement for Dijon mustard providing a coarser texture and a milder tang.

Serving Suggestions

Serve the rolls warm with Dijon mustard or a simple honey mustard dip on the side. They pair well with a crisp green salad or roasted root vegetables for a hearty appetizer or light meal.

Serve these warm for the best texture and flavor. They come together quickly and are a crowd pleaser.

Your Recipe Questions Answered

→ Can I use puff pastry instead of crescent roll dough?

Yes, puff pastry will create a flakier and crisper exterior, enhancing the texture and presentation of the rolls.

→ What kind of sausage works best for these rolls?

Smoked chicken and apple sausage is ideal for a balance of savory and sweet, but turkey and cranberry sausage are good substitutes.

→ How should I prevent the rolls from bursting during baking?

Avoid overfilling and be sure to pinch and tuck the seams tightly to keep the filling sealed inside.

→ Can I prepare the filling ahead of time?

Yes, chilling the filling slightly before assembly helps the dough maintain its shape and makes rolling easier.

→ What is the purpose of the egg wash on the rolls?

Brushing with beaten egg before baking gives the rolls a shiny, golden brown finish and helps seal the dough.

→ What herbs pair well with the sausage filling?

Thyme complements the savory and sweet elements nicely, enhancing the overall aroma and flavor.