Totally Lazy Mini Sausage Rolls Recipes

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MINI SWISS ROLLS



Mini Swiss Rolls image

Make these better-than-the-box mini Swiss rolls for your next party. Cut into them to expose the beautiful spiral pattern inside.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 12 mini cake rolls

Number Of Ingredients 18

Nonstick cooking spray, for the baking sheet
1/4 teaspoon cream of tartar
6 large eggs, separated, at room temperature
3/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup heavy cream
1/3 cup light corn syrup
1/2 teaspoon pure vanilla extract
8 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon virgin or extra-virgin coconut oil
1/4 teaspoon pure vanilla extract, optional

Steps:

  • For the cake: Preheat the oven to 375 degrees F. Coat an 18-by-13-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment.
  • Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. Gradually beat in 1/4 cup of the sugar. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes.
  • Whisk the egg yolks with the milk, oil, vanilla and remaining 1/2 cup sugar in a large bowl. Sift the flour, cocoa powder, baking powder and salt in a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the remaining egg white mixture in 2 batches. Spread the batter in the prepared baking sheet. Bake until the cake springs back when gently pressed, about 10 minutes. Let cool 5 minutes.
  • Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the top with cocoa powder. Starting at the long end, roll up the cake and towel together. Transfer seam-side down to a rack and let cool completely.
  • For the filling: Whip the cream, corn syrup and vanilla in a medium bowl with an electric mixer until stiff peaks form. Refrigerate until ready to use.
  • For the glaze: Heat the chocolate, cream, coconut oil and vanilla if using in the top of a double boiler, stirring occasionally, until the chocolate is melted and the mixture is smooth and warm, about 4 minutes. Let cool slightly.
  • To assemble: Unroll the cake and spread with the filling. With one of the short edges facing you, slice the cake horizontally into 6 strips, then slice in half vertically so you have twelve 3-by-6 1/2-inch strips. Roll the strips to form tight mini jelly rolls. Dust off any excess cocoa powder. Chill for 15 minutes.
  • Fit a baking sheet with a wire rack. Arrange the rolls on the rack so they are not touching and pour the glaze over them, completely covering the rolls on all sides. Chill at least 15 minutes to set the glaze before serving.

LAZY SAUSAGE ROLLS



Lazy Sausage rolls image

Another freeze it recipe! Very attractive and you can do variations using your imagination. Sprinkle with Parmesan last 5 minutes or sesame seeds etc. This recipe is from Companie's Coming Christmas book (several of my appetizers are from this book with some changes by me). In the original recipe it says to spread the raw sausage meat but I like to half cook it, let it cool then spread in on. crumble it well

Provided by Bergy

Categories     Pork

Time 35m

Yield 36 Appetizers

Number Of Ingredients 5

2 cups biscuit mix
1 teaspoon onion powder
1/2 cup water
sausage meat (mild or hot)
1 1/2 teaspoons cayenne pepper (depending on what type of sausage you choose)

Steps:

  • Stir biscuit mix and onion powder together.
  • Add water, mix until it forms a ball.
  • Turn out on a lightly floured board and knead 6-8 times.
  • Roll out into a rectangle about 15x 18".
  • Mash sausage meat and spread over the dough and roll up the dough starting at the long end.
  • Slice 3/8"thick and arrange on greased baking sheet about 1" apart in 450F oven for 15 minutes.

Nutrition Facts : Calories 29, Fat 1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 85.2, Carbohydrate 4.3, Fiber 0.2, Sugar 0.8, Protein 0.6

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