Breakfast & Brunch
This bacon and cheese sausage roll recipe delivers the ultimate combination of crispy, golden layers and smoky, pull-apart magic that’ll have everyone reaching for seconds.
The secret lies in a perfectly balanced dough that wraps around a savory filling of crumbled sausage, crispy bacon, and melted cheese—each bite is a harmonious blend of textures and flavors.
I’ve perfected this recipe over years of testing, ensuring the dough stays tender while the filling stays rich and gooey.
The beauty of these sausage rolls is their versatility—whether you bake them for a lighter option or pan-fry for extra crispiness, the result is always impressive.
The dough is simple to make from scratch or use store-bought puff pastry for a shortcut, while the filling comes together in just a few minutes.
What makes this recipe stand out is the crispy exterior that gives way to a tender, flavorful center, making it perfect for breakfast, brunch, or even a hearty appetizer.
By the time you pull these out of the oven, you’ll have golden-brown sausage rolls with edges that crackle at every bite. The bacon adds a smoky depth, the cheese melts into creamy perfection, and the sausage keeps it hearty and satisfying.
They’re ideal for feeding a crowd or meal prepping ahead—just reheat and enjoy. This recipe is designed to impress without the fuss, so let’s get started on creating your next crowd-pleaser.
For extra flair, brush the tops with melted butter before baking or sprinkle with a pinch of smoked paprika for an added kick. The possibilities are endless, but the one thing that stays the same is the undeniable satisfaction of biting into a perfectly made sausage roll.
Trust me, once you try this, it’ll become a regular on your menu.
Ingredients for bacon and cheese sausage roll
Puff pastry, crispy bacon, and melty cheese—these are the stars of your next crowd-pleaser.
| Ingredient | Amount | Notes |
|---|---|---|
| Puff Pastry Sheets 🥧 | 2 sheets | Store-bought or homemade, thawed |
| Bacon 🥓 | 1 lb | Thick-cut, cooked crispy |
| Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp variety preferred |
| Smoked Sausage 🌭 | 1 lb | Kielbasa or similar, crumbled |
| Heavy Cream 🥛 | ¼ cup | For binding filling |
| All-Purpose Flour 🌾 | ½ cup | For extra dough if needed |
| Unsalted Butter 🧈 | ¼ cup | Melted, for brushing |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
| Smoked Paprika 🌶️ | ½ tsp | For garnish |
| Egg 🥚 | 1 whole | Beaten, for egg wash |
The puff pastry is non-negotiable for that signature crispy, flaky magic. Pepperidge Farm or Storebrand sheets are my go-tos—they thaw in 30 minutes if you plan ahead. For the bacon, thick-cut is key (like Applewood or thick-cut hickory from Costco). Cook it until it's crispy—no bendy bacon here. The cheddar? Sharp cheddar melts better than mild, and pre-shredded has anti-caking agents that prevent clumping. If you're making this ahead, store the filling separately from the dough to keep everything fresh.
No puff pastry? Homemade pie crust or phyllo dough works in a pinch, but expect a different texture. Swap the smoked sausage for Italian sausage if you prefer, but the smoky flavor is what ties everything together. The heavy cream might sound odd, but it helps bind the filling so it doesn’t dry out. If you’re avoiding dairy, Greek yogurt or sour cream can replace it, but the texture will shift slightly. For extra crispiness, brush the tops with melted butter twice—once before baking and once after the first 10 minutes. And that smoked paprika? Trader Joe’s has a great affordable jar—sprinkle it on right before serving for a smoky finish.
These reheat beautifully—just pop them in the oven at 350°F for 5-7 minutes until golden. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months (they’re perfect for meal prep!). The dough can be prepped ahead and kept in the fridge for 2 days before rolling. If you’re feeding a crowd, double the recipe—just make sure your oven isn’t overloaded. The secret to crispy edges? Don’t overcrowd the baking sheet—leave space between rolls for air to circulate.
Why You'll Love This Recipe
- Puff Pastry Shortcut: I keep a box of frozen puff pastry in my freezer for days like this—no rolling, no fuss. Just thaw, layer, and bake while you sip your coffee.
- Smoky-Salty-Creamy Magic: That first bite? Crispy bacon meets melty cheddar, all wrapped in flaky pastry with a hint of smoky sausage and a touch of heavy cream richness. It’s the kind of combo that makes you close your eyes.
- Party-Proof Appetizer: I’ve made these for game days, holiday gatherings, and even just because—no one ever leaves a plate full. They’re easy to halve, freeze, or reheat, so you’re always covered.
- Budget-Friendly Luxury: A single sheet of puff pastry, a pack of bacon, and a block of cheddar stretch to feed four for under $10. Honestly, it’s the most satisfying way to stretch a grocery budget without sacrificing flavor.
Step-by-step instructions for bacon and cheese sausage rolls
Here's how to create golden, flaky layers with smoky, pull-apart goodness that'll disappear fast.
Cook and Prepare the Filling
Start by cooking the 1 lb bacon in a skillet over medium heat until it's crispy and the fat has rendered out. Drain on paper towels but leave the fat in the pan—it's pure flavor. Once cool enough to handle, crumble the bacon into small pieces and set aside.
In the same skillet, add the 1 lb smoked sausage and cook until browned, breaking it apart with a spoon. Transfer to a large bowl and let it cool slightly. Stir in the 1.5 cups cheddar cheese, 0.25 cup heavy cream, 0.5 tsp garlic powder, 0.25 tsp black pepper, and 0.5 tsp smoked paprika. Mix until the cheese begins to melt and everything is well combined. This filling should be moist but not soupy—if it's too dry, add a splash of warm water.
Roll Out the Puff Pastry
Preheat your oven to 375°F and line two baking sheets with parchment paper. Unfold the 2 sheets puff pastry and place them on a lightly floured surface. Use a rolling pin to gently roll out the sheets if they've shrunk during thawing, but don't overwork them. Keep them as large as possible to minimize seams.
Brush each sheet lightly with melted unsalted butter (from the 0.25 cup) using a pastry brush. This creates a barrier between the layers and helps achieve that signature flaky texture. Sprinkle 0.5 tsp salt evenly over each sheet—this enhances flavor and prevents sogginess.
Assemble the Sausage Rolls
Spread the filling evenly over one puff pastry sheet, leaving a ½-inch border around the edges. This prevents the filling from oozing out during baking. Fold the other sheet over the top, pressing gently to seal the edges. Use a sharp knife to trim any excess pastry, then cut the sheet into 12 equal rectangles (about 2x3 inches each).
Roll each rectangle tightly from the long end, tucking the sides in as you go. Place the rolls seam-side down on the prepared baking sheets, leaving ½ inch between each for even browning. The rolls should look neat and compact—this ensures they hold their shape while baking.
Bake to Golden Perfection
In a small bowl, beat the 1 whole egg and brush it lightly over each sausage roll. This egg wash gives them that beautiful golden finish. Bake in the preheated oven for 20-25 minutes until the pastry is deep golden brown and the filling is hot throughout. You'll smell that irresistible bacon-cheese aroma filling your kitchen—don't walk away during the last 5 minutes!
For extra crispiness, broil for 1-2 minutes at the end, watching closely to prevent burning. Let the rolls cool on the baking sheet for 5 minutes before serving—this resting period helps them set and makes slicing cleaner. Serve warm with a side of marinara or extra garlic aioli for dipping.
Pro Tips For Making Bacon And Cheese Sausage Roll
- CHILL THE PASTRY FIRST: I learned this the hard way—rolling out puff pastry straight from the fridge makes it stubborn and prone to tearing. Let the sheets sit at room temperature for 10-15 minutes before handling, then dust the rolling surface with extra flour (yes, even if you hate mess). This keeps the layers from sticking while you layer in that cheddar and sausage.
- CUT THE BACON SMALLER: Thin strips cook unevenly and burn before the sausage rolls finish. Dice the bacon into ¼-inch cubes—it renders faster, crisps evenly, and blends better with the melted cheese. Pro move: Toss the diced bacon in a light spray of oil before cooking so it doesn’t stick in clumps.
- BRUSH CREAM ON LAST: Heavy cream brushed on the top of the sausage rolls before baking gives that golden, flaky crust—but catch it early. Do it after sealing the edges but before the final 5 minutes in the oven. If you brush too soon, the cream soaks in and makes the pastry soggy. (I know, I know—you’re eager to see that glossy finish.)
- WEIGHT DOWN THE EDGES: Puff pastry puffs everywhere, including where you don’t want it—like the seams. Press the edges with a fork first, then weigh them down with a dry bean or a small ramekin while baking. This keeps the filling contained and makes those crispy sides worth the effort. (Your future self will curse you if you skip this.)
Essential equipment for perfect results
Puff Pastry Tools
First up, you’ll need 2 sheets of puff pastry—I recommend Pepperidge Farm or Storebrand for their reliable flakiness. For rolling out the dough, a 12-inch rolling pin (like the OXO Good Grips) works wonders without crushing the layers.
If you’re making this from scratch, a dough scraper (I love the Jamie Geller) helps keep everything neat. 🥧
Bacon and Sausage Prep
Crispy bacon is non-negotiable, so grab a 10-inch cast-iron skillet (like Lodge) for even cooking. A tongs set with silicone grips makes flipping bacon easier, and a fine-mesh strainer helps drain excess fat without losing flavor.
For the sausage, a wooden spoon breaks it apart perfectly while keeping it juicy.
Filling Assembly
Mixing the filling requires a large mixing bowl (I use Le Creuset stoneware) and a rubber spatula to ensure the cheese melts smoothly. A microplane (like Microplane Zester) is perfect for grating fresh cheese if you’re not using pre-shredded.
For measuring spices, a spice grinder (I prefer Penzeys) keeps your garlic powder and smoked paprika fresh.
Rolling and Cutting
A sharp chef’s knife (I swear by Wüsthof) is essential for trimming excess dough and cutting the rolls evenly. A pastry brush (like Norpro) helps apply the egg wash and melted butter for that golden finish.
For extra precision, a pastry wheel (I use OXO) makes clean cuts without squishing the filling.
Baking Essentials
Two rimmed baking sheets (I use Nordic Ware) fit the rolls perfectly, and parchment paper prevents sticking. A digital thermometer (like Thermoworks Smoke) ensures your oven is at 375°F—no guesswork! For broiling, a heat-resistant mitt protects your hands from the hot pan. 🔥
Finishing Touches
After baking, a small bowl for beating the egg wash and a fine-mesh sieve (like OXO) helps sprinkle smoked paprika evenly. For serving, a wooden board adds rustic charm, and tongs make it easy to grab rolls without tearing the pastry.
Trust me, these tools make all the difference! ✨
Nutrition facts
Frequently asked questions
Can I make these sausage rolls with store-bought puff pastry? Store-bought puff pastry is perfect for this recipe—it saves time and still delivers that signature flaky texture. Just
How do I prevent the filling from leaking out during baking?
Leave a ½-inch border of pastry around the edges when spreading the filling, and press the edges firmly when sealing. Also, don't overfill the rolls—they should be snug but not bursting at the seams. If you notice any gaps while rolling, press them closed gently with your fingers.
Can I prep these ahead of time for meal prep?
Yes! Assemble the rolls and refrigerate them (unbaked) for up to 2 days before baking. For longer storage, freeze the assembled rolls on a tray before transferring to a bag—bake straight from frozen, adding 5-7 extra minutes at 375°F. Reheat in the oven for 5-7 minutes to restore crispiness.
What's the best way to reheat leftovers?
For best results, reheat in a 375°F oven for 5-7 minutes on a baking sheet with parchment paper. Avoid microwaving—they'll get soggy. If you're in a hurry, use the broiler for 1-2 minutes on high heat, watching closely to prevent burning. The key is crispy exteriors!
Can I use different types of cheese?
While sharp cheddar works best, you can experiment! Try Gruyère for nutty depth or mozzarella for extra meltiness. Avoid pre-shredded cheese with anti-caking agents—it can make the filling dry. For a dairy-free option, use nutritional yeast or vegan cheese, though the texture will differ.