Puff Pastry Chorizo Rolls

• Meat

  • 1 lb Msg-free chorizo sausage, mild or spicy

• Produce

  • 2 tbsp Cilantro
  • 1 bunch Cilantro, fresh
  • 2 Cloves Garlic, fresh
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

• Refrigerated

  • 2 Egg, large

• Condiments

  • 1 Cilantro dipping sauce, Creamy
  • 1 tsp Honey
  • 2 tbsp Lime juice, fresh
  • 1 tsp Mustard powder, dry

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 1/4 cup Bread crumbs, fine
  • 1 box Pepperidge farms puff pastry

• Dairy

  • 1/2 cup Greek yogurt or sour cream

• Liquids

  • 1 tbsp Water

Found on cookingwithcurls.com

Description

Ingredients

• 1 Pound MSG-free chorizo sausage (mild or spicy)
• 1 Large egg
• 1/4 cup fine bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry mustard powder
• 2 Tablespoons finely chopped cilantro
• 1 box Pepperidge Farms Puff Pastry (2 sheets)
• 1 Large egg
• 1 Tablespoon water
• Creamy Cilantro Dipping Sauce
• 1 bunch fresh cilantro (stems removed)
• 1/4 cup olive oil
• 2 Tablespoons fresh lime juice
• 2 Cloves fresh garlic
• 1 teaspoon apple cider vinegar
• 1 teaspoon honey
• 1/2 cup Greek yogurt or sour cream

Directions

• Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or silicone mat and set aside.
• Beat egg in a large bowl until frothy. Add the chorizo, breadcrumbs, garlic, onion, parsley, and mustard. Mix until thoroughly combined.
• Unwrap first sheet of puff pastry and place on a floured surface.
• Cut along the fold lines to create three strips of dough.
• Divide sausage mixture into 3 equal parts.
• Make each section of sausage into a roll and place down the center of puff pastry strips.
• Fold pastry over and press seam to seal.
• Cut each roll into 6 equal pieces (about 2 inches).
• Place on baking sheet and brush with egg wash.
• Bake for 15 to 20 minutes, until puffed and golden brown.
• Follow the same steps with the remaining sausage and puff pastry.
• Serve sausage rolls while warm with Creamy Cilantro Lime Dipping Sauce.
• Store leftover rolls in the refrigerator. Reheat in the microwave or heated oven.
• Creamy Cilantro Lime Dipping Sauce:
• Place all ingredients {except for the yogurt} in the bowl of a food processor, or in a blender.
• Puree until smooth.
• Stir in the yogurt/sour cream. Taste and adjust as necessary.
• Pour into a covered container and refrigerate until ready to serve.
• Store leftover dressing in the refrigerator for up to 5 days.