Family sized giant sausage roll that's very easy to make. Filled with homemade pesto and melted mozzarella cheese this is an easy sausage roll recipe to feed a hungry crowd.
Prep 15 minCook 55 minServes 6
Ingredients
Method
Sausage Roll
750 g beef mince
1 cup (90 g) soft fresh breadcrumbs
1 egg, lightly whisked, plus 1 extra
1 carrot, finely grated
1 clove garlic, crushed
⅓ cup (35 g) Perfect Italiano™ Traditional Parmesan Grated
2 sheets frozen puff pastry, thawed
¼ cup Perfect Basil Pesto (see recipe, below)
2½ cups (225 g) Perfect Italiano™ Mozzarella
Perfect Basil Pesto
⅓ cup pine nuts, toasted
3 cups basil leaves
1 garlic clove, roughly chopped
⅔ cup (70 g) Perfect Italiano™ Traditional Parmesan Grated
⅔ cup (165 ml) olive oil
Sausage Roll
Preheat oven to 220°C / 200°C fan-forced. Grease and line a large oven tray with baking paper
Combine the mince, breadcrumbs, egg, carrot, garlic and 2 tbsps. parmesan in a bowl. Mix well
Place pastry sheets side by side on a clean work surface. Join edges together using finger tips or lightly press with a rolling pin to form one large long pastry sheet. Spoon mince mixture along centre of pastry, and flatten to cover pastry, leaving a 2cm border. Spoon the pesto over the mince and spread out evenly
Top mince with Mozzarella, piling together along centre to form a mound. Using pastry as a guide, roll mince tightly to form a log. Transfer, seam-side down to prepared tray. Score top every 4 cm. Brush pastry with extra egg and sprinkle with the remaining 2 tbsp. Parmesan
Bake for 55 minutes or until golden brown and puffed. Remove from oven. Stand for 5 minutes before cutting to serve
Perfect Basil Pesto
Note: If making pesto from scratch, allow extra 10 minutes to make this recipe which makes approximately one cup
Place the pine nuts, basil, garlic, parmesan and olive oil in a small food processor and whizz until finely chopped
