Start your day with a deliciously flaky Puff Pastry Breakfast Roulade! This savory dish combines golden, buttery puff pastry with a flavorful filling of eggs, sautéed spinach, sausage, Mozzarella cheese, and sweet roasted red peppers. Perfect for a weekend brunch, a special family breakfast, or a grab-and-go option. The breakfast roulade is the perfect blend of taste and texture to satisfy everyone's morning cravings.
Like our Pillsbury™ Air Fryer Pizza Rolls, this Puff Pastry Breakfast Roulade is so versatile — you can easily switch up the fillings to suit your taste or use up ingredients you have on hand. Whether you prefer vegetarian options or want to add your favorite meats, this dish can be adapted in countless ways. The roulade can also be prepped ahead of time and baked fresh in the morning, saving you time and effort. Simply assemble it the night before and refrigerate until you’re ready to pop it in the oven!
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Ingredients
- Puff Pastry: Ensure it is properly thawed before use. It should be cold but pliable. Follow the package instructions for thawing to avoid it becoming too soft or sticky. If you enjoy puff pastry recipes, you should also try our Honey-Glazed Apple and Blueberry Pastry Cups and this Cottage Cheese and Apple Pie recipe!
- Eggs: Like in this Broccoli Microgreens Breakfast Sandwich and these Crispy Breakfast Quesadillas, eggs add structure, flavor, and protein. We'll make a soft scramble that adds a creamy texture to the filling. We'll also use a little bit of the egg for an egg wash, to give the puff pastry a shiny, golden finish.
- Spinach: Adds a burst of color and freshness to your roulade. It's rich in iron, vitamins A and C, and antioxidants. When cooked, spinach wilts down significantly, which allows you to add a generous amount without taking up too much space.
- Sausages: Use pre-cooked sausages to speed up preparation and prevent excess liquid from being released inside the puff pastry roulade during baking.
- Mozzarella Cheese: Like in this Cheesy Chicken and Mushroom Recipe and this Aubergine Gnocchi and Shrimp Casserole, mozzarella cheese melts smoothly making the dish gooey and rich.
- Roasted Red Peppers: Add a sweet, smoky flavor that enhances the overall taste of the roulade. I use store-bought jarred roasted red peppers, but you can of course make your own. Here's a great Roasted Red Peppers Recipe.
see the recipe card at the end of this post for the full ingredient list and quantities
Substitutions and variations
- Puff Pastry: For a quicker alternative, you can use crescent roll dough, though it will have a bit of a different texture and flavor.
- Eggs: For a lighter version, use egg whites or a combination of egg whites and whole eggs. You can still use one whole egg as an egg wash.
- Sausage: You can also use the a breakfast sausage or regular, uncooked, sausage that we use in this Sausage and Rice Salad recipe, but you would need to cook it first. Smoked salmon can also be used in place of sausage. Or use diced ham, or cooked bacon for a different meat option. Use a plant-based sausage for a vegetarian version, or crumbled tofu seasoned with spices as a substitute.
- Roasted Red Peppers: For a more intense flavor, use sun-dried tomatoes, like in this Tuna Steak with Sundried Tomatoes and Figs recipe. Sautéed bell peppers can work as well. You can saute them together with the scrambled eggs.
- Vegetable Variations: Sautéed mushrooms add an earthy flavor and can be a great addition. Shredded or finely chopped zucchini is also great in the dish.
Tips for a Successful Vegetarian Version
- Puff pastry can be vegetarian, but it depends on the brand and ingredients used. Always check the ingredient list and packaging to be sure.
- Mozzarella cheese can be either vegetarian or non-vegetarian, depending on how it is made. To ensure it is vegetarian, check the label for "vegetarian" or "suitable for vegetarians" on the packaging.
- Balance the Flavors: Make sure to include a mix of savory, sweet, and tangy elements (like vegan cheese, roasted peppers, and caramelized onions) to add depth.
- Ensure Proper Cooking: Precook ingredients like mushrooms, tofu, or spinach to remove excess moisture that could make the puff pastry soggy.
- Adjust Seasonings: Taste your filling and adjust seasonings as needed since plant-based proteins may require more seasoning to mimic the savory depth of sausage.
Preparation
STEP 1: Preheat your oven to 400°F (200°C).
STEP 2: Prepare the egg mixture
Sauté the spinach until just wilted. Crack the eggs into a small bowl and transfer about 1 tablespoon to a separate small bowl. Season the whisked eggs with salt and pepper. Add the eggs into the skillet with the spinach and stir gently. Remove from heat once they are just set.
STEP 3: Prepare the puff pastry
Place a sheet of parchment paper (ideally about 12x16 inches) on a clean, hard surface. Dust the paper with a little flour, if your puff pastry isn’t pre-dusted, and roll It out to approximately 9x13 inches.
STEP 4: Assemble the roulade
Spread the mozzarella cheese over the puff pastry. Then, top with a layer of the scrambled eggs and spinach mixture and another layer of the roasted red peppers. Place 2 sausages near the bottom edge of the longest side of the puff pastry dough and place another two sausages in the middle of the dough.
STEP 5: Roll the roulade
Holding the edge of the parchment paper underneath the dough, gently lift the dough and stretch it over the bottom sausages. Continue rolling up the pastry dough until you roll up the next layer of sausages and until the pastry is fully rolled. Pinch the edges to seal the roulade, then tuck in the ends. Gently lift the parchment paper with the rolled pastry and place it on a baking sheet.
STEP 6: Egg wash
Brush the top of the roulade with the reserved egg wash to give it a golden, shiny finish when baked. Sprinkle sesame seeds or poppy seeds evenly over the top.
STEP 7: Bake and serve
Bake the roulade in the preheated oven for 30 minutes, or until the puff pastry is golden brown and crispy. Allow it to cool for a few minutes before slicing. Serve warm, and enjoy!
Top Tips
- Puff pastry works best when it’s kept cold. If it becomes too warm, it can become sticky and difficult to work with. Keep it in the fridge until you are ready to assemble the roulade. If it starts to soften, chill it for a few minutes before continuing.
- To achieve clean, even slices, use a very sharp knife to cut the roulade once baked. This will help maintain the beautiful layers of puff pastry and filling.
- If you're adding sesame or poppy seeds, sprinkle them on immediately after applying the egg wash so that they stick well.
- After baking, let the roulade cool for a few minutes before slicing to allow the pastry to set slightly. This will give you cleaner slices without the filling spilling out.
- Rotate the baking sheet halfway through the cooking time to ensure even browning, as some ovens have hot spots that can cause uneven baking.
Frequently Asked Questions
You can definitely freeze it. You can also double the ingredients (almost the same prep time) and make, say, two roulades. Bake, let cool, slice and freeze individual portions. Then simply reheat in the oven as many slices as you need.
You can use milk, cream, melted butter, or even a mixture of water and cornstarch as alternatives to an egg wash. Each will give a slightly different finish, but all will help create a golden crust.
Pre-cook any ingredients that release moisture (like spinach or mushrooms) and drain them well. Also, avoid overfilling the pastry, and bake it until it is golden and fully cooked to prevent sogginess.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispness of the puff pastry. Reheating puff pastry in the microwave will cause it to lose its crispiness
Serving suggestions
Serve the Puff Pastry Breakfast Roulade warm for a crispier texture and the best flavor. It's great served on its own, or with a side of fresh fruit, such as diced fresh pineapple, or mango slices. You can also serve the roulade with a fresh salad, such as this Spring Vegetable and Berry Salad, or this Arugula and Spinach Salad for a hearty lunch.
Try these other breakfast ideas
If you tried this Puff Pastry Breakfast Roulade recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Puff Pastry Breakfast Roulade
Ingredients
- 1 tablespoon olive oil
- 1 cup spinach
- 4 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 sheet puff pastry
- 1 cup mozzarella cheese grated
- 1/2 cup roasted red peppers about 1 pepper, diced
- 4 whole sausages cooked
- 1 teaspoon sesame seeds or poppy seeds, or a combination of both (optional)
Instructions
- Heat olive oil in a skillet over medium heat and sauté the spinach until just wilted.1 tablespoon olive oil, 1 cup spinach
- Meanwhile, crack the eggs into a small bowl and transfer about 1 tablespoon to a separate small bowl to be used later for egg wash. Season the whisked eggs with salt and pepper, and whisk again to combine.4 large eggs, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
- Add the eggs into the skillet with the spinach and stir gently to make soft scrambled eggs. Remove from heat once they are just set.
- While the eggs are cooling, place a sheet of parchment paper on a clean, hard surface. The parchment paper should be larger than the puff pastry, ideally about 11x14 inches. Dust the parchment paper with a little flour, if your puff pastry isn’t pre-dusted, and roll It out to approximately 9x12 inches.1 sheet puff pastry
- Spread the mozzarella cheese over the puff pastry, leaving a 1-inch border around the edges. Then, top with a layer of the scrambled eggs and spinach mixture and another layer of the roasted red peppers. Place 2 sausages near the bottom edge of the longest side of the puff pastry dough and place another two sausages in the middle of the dough.1 cup mozzarella cheese, 1/2 cup roasted red peppers, 4 whole sausages
- Holding the edge of the parchment paper underneath the dough, gently lift the dough and stretch it over the bottom sausages. Continue rolling up the pastry dough until you roll up the next layer of sausages and until the pastry is fully rolled. Pinch the edges to seal the roulade, then tuck in the ends. Gently lift the parchment paper with the rolled pastry and place it on a baking sheet.
- Brush the top of the roulade with the reserved egg wash to give it a golden, shiny finish when baked. Sprinkle sesame seeds or poppy seeds evenly over the top.1 teaspoon sesame seeds
- Bake the roulade in the preheated oven for 30 minutes, or until the puff pastry is golden brown and crispy.
- Allow it to cool for a few minutes before slicing. Serve warm, and enjoy!
Notes
- Puff pastry works best when it’s kept cold. If it becomes too warm, it can become sticky and difficult to work with. Keep it in the fridge until you are ready to assemble the roulade. If it starts to soften, chill it for a few minutes before continuing.
- To achieve clean, even slices, use a very sharp knife to cut the roulade once baked. This will help maintain the beautiful layers of puff pastry and filling.
- If you're adding sesame or poppy seeds, sprinkle them on immediately after applying the egg wash so that they stick well.
- After baking, let the roulade cool for a few minutes before slicing to allow the pastry to set slightly. This will give you cleaner slices without the filling spilling out.
- Rotate the baking sheet halfway through the cooking time to ensure even browning, as some ovens have hot spots that can cause uneven baking.
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