Puff Pastry Breakfast Roulade
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.
Servings: 10 pieces
Calories: 214kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup spinach
- 4 large eggs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 sheet puff pastry
- 1 cup mozzarella cheese grated
- ½ 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, ½ teaspoon salt, ½ 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, ½ 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.
Nutrition
Calories: 214kcal | Carbohydrates: 12g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 377mg | Potassium: 81mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 503IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg