Kielbasa Puffs Recipes

KIELBASA PUFFS

Steps:

• Preheat oven to 375° F. Pat kielbasa dry with paper towels. Cut kielbasa crosswise into 3/4-inch-thick rounds; cut each round crosswise in half.
• Unroll half of dough (4 triangles) from tube of crescent rolls but do not separate triangles; place on work surface.
• Pinch 2 triangles together along perforations to make 6" by 3 1/2" rectangle. Repeat to make another rectangle; cut rectangles apart. Spread rectangles with half of mustard. Cut each rectangle crosswise in half, then cut each half crosswise into six 1/2-inch-wide strips to make 24 strips in all.
• Loosely wrap mustard side of a dough strip around piece of kielbasa; pinch to seal. Place wrapped kielbasa on ungreased large cookie sheet. Repeat, placing pieces about 1 inch apart on cookie sheet.
• Bake 13 to 15 minutes or until puffs are browned. Meanwhile, repeat with remaining half of crescent dough, mustard, and kielbasa.
• When puffs are done, with spatula, transfer to warm platter. Serve warm.

2-INGREDIENT KIELBASA PUFFS + YA NOVEL GIVEAWAY!

Steps:

• Preheat your oven to 400 degrees F.
• Use a sharp knife to cut the kielbasa into 36 slices. Mine were all about a half-inch wide. Set aside.
• Lightly dust flour on a work surface. Unfold one sheet of puff pastry onto the flour. Roll a couple times each way with a rolling pin to smooth it out.
• Use a knife or pizza cutter to slice the dough in half vertically. Then slice horizontally to make 18 strips total. Wrap each slice of sausage in one strip of dough and pinch to seal. You can secure with a toothpick if you want, but it's not necessary. It is convenient for serving though.
• Repeat with the other sheet of dough and the last half of the kielbasa.
• If you want to do an egg wash, combine 1 beaten egg with 1 tablespoon water and brush each puff with the mixture. This will make them shiny once they are baked.
• Spray a large baking sheet with nonstick spray, or use a silpat.
• Arrange the puffs on the sheet, at least 1 inch apart. Bake at 400 for about 13-15 minutes, or until golden brown.
• Serve with mustard, BBQ sauce, ranch. Any dipping sauce would be good! The BBQ Ranch I make for these Puffy Bacon Twists would be great.

KIELBASA APPETIZERS

Steps:

• Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour.

KIELBASA AND HONEY MUSTARD PINWHEELS

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
• Unfold the puff pastry onto a lightly floured work surface. Using a rolling pin, gently roll the dough out to a 10-by-15-inch rectangle. With a small offset spatula, spread the honey mustard evenly over the dough, making sure to go all the way to the edges, then sprinkle the kielbasa pieces over the mustard.
• Starting at a long side, roll the dough into a log as you would a jelly roll, then pinch the seam shut and place onto the prepared baking sheet, seam-side down. Refrigerate the log until slightly firm, at least 30 minutes; this will make it easier to cut it into rounds. (See Cook's Note)
• Cut the chilled puff pastry log into 1/2-inch-wide slices (you should get 20 to 22 slices) and place the slices cut-side down onto the baking sheet. If needed, adjust the slice shape to form a circle. Bake until puffed and golden brown, about 18 minutes. Let cool 5 minutes before serving.

KIELBASA PUFFS

Steps:

• Preheat oven to 425. Cut sausage into 2 pieces, about 10 inches long and peel off casing.
• Place each piece of sausage on a sheet of puff pastry and wrap tightly to enclose sausages completely. Press edges together to seal.
• Place sausage rolls, seam side down, on an ungreased baking sheet.
• Bake 20-25 minutes until golden brown. Let cool slightly then slice into ¾ inch pieces.