If you are searching for an irresistible, crowd-pleasing appetizer, look no further than the Rotel Sausage Cream Cheese Puffs Recipe. This dish combines savory breakfast sausage, creamy cheese, and zesty Rotel tomatoes with green chilies, all nestled inside perfectly golden, flaky puff pastry cups. Whether serving at a party or craving a tasty snack, these puffs deliver a burst of bold flavor with every bite that will have everyone asking for the recipe.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to making this recipe shine. Each component plays a vital role in creating the perfect balance of taste, texture, and color that makes these puffs so addictive.
- Breakfast sausage (1 lb): Provides a savory, hearty base loaded with rich, meaty flavor.
- Cream cheese (8 oz, softened): Adds smooth creaminess that ties all the filling ingredients together perfectly.
- Rotel diced tomatoes and green chilies (1 can, drained): Brings a touch of tangy heat and vibrant color to the mix.
- Shredded cheddar cheese (1 cup): Offers a sharp, melty element that enhances the overall richness.
- Puff pastry (17.3 oz, thawed): Creates a flaky, buttery shell that crisps up beautifully in the oven.
- Large egg (1): Used for an egg wash to give the puffs a gorgeous golden finish.
- Water (1 Tbsp): Mixed with the egg to make the perfect wash for brushing on the pastry edges.
How to Make Rotel Sausage Cream Cheese Puffs Recipe
Step 1: Prepare Your Oven and Muffin Tins
Start by preheating your oven to a toasty 425ºF so everything bakes evenly and crisps perfectly. Lightly spray two muffin pans with nonstick cooking spray to ensure your puffs release effortlessly once baked.
Step 2: Cook the Sausage
In a large skillet over medium-high heat, cook the breakfast sausage until it is fully browned with no pink remaining. This step infuses your filling with hearty, savory flavor. When done, carefully drain any excess grease to keep the puffs from being too oily.
Step 3: Mix the Filling
Combine the warm sausage with softened cream cheese, drained Rotel tomatoes and green chilies, and shredded cheddar in a bowl. Stir everything gently until well blended. Don’t forget to season with salt and fresh black pepper to bring out the layers of flavor in the filling.
Step 4: Cut the Puff Pastry
On a clean surface, roll out one sheet of the thawed puff pastry into a 9×12-inch rectangle. Use a sharp knife or pizza cutter to divide the dough into 12 even squares. Repeat this process with the second sheet of pastry to yield 24 squares total for your puffs.
Step 5: Assemble the Puffs
Press each puff pastry square gently into the prepared muffin cups, molding them to form little cups that will hold the delicious filling. Then scoop the sausage cheese mixture into each pastry shell, filling them generously but without overstuffing.
Step 6: Apply Egg Wash
Mix the large egg with a tablespoon of water to make a smooth egg wash. Using a brush, carefully paint the edges of the pastry cups with the wash. This step not only helps seal the edges but also gives the puffs a shiny, golden-brown finish once baked.
Step 7: Bake to Perfection
Place the muffin pans in the preheated oven and bake for 15 to 18 minutes. Keep an eye on them — you want the puff pastry to rise and turn a beautiful golden color. Once baked, remove from the oven and let them cool slightly before serving.
How to Serve Rotel Sausage Cream Cheese Puffs Recipe
Garnishes
A sprinkle of dried parsley adds a fresh pop of green that contrasts beautifully with the golden puffs. You can also add a light dusting of smoked paprika or even chopped fresh chives for an extra touch of color and flavor flair.
Side Dishes
These puffs are quite filling on their own, but they also pair wonderfully with crisp green salads or a zesty cucumber and tomato salad that bring a refreshing balance to the richness. For something heartier, try serving alongside a bowl of tomato soup to turn this into a comforting meal.
Creative Ways to Present
Serve these delightful puffs on a rustic wooden board with small bowls of spicy mustard or a creamy ranch dip for added dipping fun. Another fun idea is to present them as bite-sized party snacks on a tiered serving platter to impress guests with both flavor and style.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from your Rotel Sausage Cream Cheese Puffs Recipe, store them in an airtight container in the refrigerator. They’ll stay fresh for 2 to 3 days and make for a fantastic quick snack or lunch the next day.
Freezing
You can freeze these puffs before baking for ultimate convenience. Arrange the filled pastry cups on a baking sheet to freeze individually, then transfer to a freezer-safe container. When ready to bake, simply pop them straight from frozen into the oven—add a few extra minutes to the baking time.
Reheating
To bring your puffs back to their fresh, crispy glory, reheat them in the oven at 350ºF for about 8-10 minutes. Avoid microwaving if possible, as it can make the puff pastry soggy rather than flaky and delicious.
FAQs
Can I use a different type of sausage in this recipe?
Absolutely! While breakfast sausage is traditional, you can substitute with spicy Italian sausage, turkey sausage, or even chorizo to customize the flavor profile to your liking.
Is it necessary to drain the Rotel tomatoes?
Yes, draining the diced tomatoes and green chilies is important to prevent the filling from becoming too watery, which could make the puff pastry soggy.
Can I make these puffs vegetarian?
Definitely! Swap the sausage for sautéed mushrooms, diced bell peppers, or seasoned plant-based crumbles to create a tasty vegetarian version of this dish.
How do I soften cream cheese quickly?
To soften cream cheese quickly, you can microwave it for about 15-20 seconds or leave it at room temperature for 30-60 minutes before mixing.
Can I prepare these puffs ahead of time and bake later?
Yes, you can assemble the puffs and refrigerate them for a few hours before baking. Just cover the muffin pans lightly with plastic wrap and bake when ready, adding a couple of extra minutes if chilled.
Final Thoughts
The Rotel Sausage Cream Cheese Puffs Recipe is a guaranteed winner that blends convenient ingredients into irresistible, golden-baked bites bursting with flavor. Once you try this recipe, it’ll quickly become your go-to for gatherings, game days, or whenever you want a tasty treat with minimal fuss. So why wait? Gather those ingredients and start baking — your friends and family will thank you!
Print
Rotel Sausage Cream Cheese Puffs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 puffs
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Rotel Sausage Cream Cheese Puffs are a delicious and savory appetizer featuring a flavorful blend of breakfast sausage, cream cheese, diced tomatoes with green chilies, and cheddar cheese, all baked inside flaky puff pastry cups. Perfect for parties or game day snacks, they deliver a cheesy, spicy, and satisfying bite in every puff.
Ingredients
Sausage Mixture
- 1 lb breakfast sausage
- 1 (8-oz) package cream cheese, softened
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained
- 1 cup shredded cheddar cheese
Puff Pastry and Finishing
- 1 (17.3-oz) package puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- Nonstick cooking spray (for muffin pans)
- Dried parsley (for garnish)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 425ºF (220ºC). Lightly spray two muffin pans with nonstick cooking spray and set them aside to get ready for the pastry cups.
- Cook the Sausage: Place the breakfast sausage in a large skillet over medium-high heat. Cook it until it’s no longer pink, breaking it up into crumbles as it cooks. Once fully cooked, remove the skillet from heat and drain any excess grease to keep the filling from being too oily.
- Mix the Filling: In a mixing bowl, combine the hot cooked sausage, softened cream cheese, drained Rotel diced tomatoes and green chilies, and shredded cheddar cheese. Stir everything thoroughly to blend the flavors. Season with salt and black pepper according to your taste preference.
- Prepare Puff Pastry: Roll out one sheet of the puff pastry into a 9×12-inch rectangle on a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into 12 equal squares. Repeat this process with the second sheet of puff pastry to yield a total of 24 squares.
- Form Pastry Cups: Gently press each puff pastry square into the cups of the prepared muffin pans, ensuring they fit snugly without tearing. These will form the edible cups to hold the sausage filling.
- Fill Pastry Cups: Spoon the prepared sausage and cheese mixture evenly into each puff pastry cup, filling them generously but not overflowing.
- Apply Egg Wash: In a small bowl, whisk together the large egg and tablespoon of water to create an egg wash. Using a pastry brush, lightly brush the edges of each puff pastry cup with the egg wash to help them brown beautifully during baking.
- Bake: Place the muffin pans in the preheated oven and bake for 15 to 18 minutes or until the puff pastry is puffed up and golden brown, indicating they are perfectly cooked and crispy.
- Garnish and Serve: Remove the baked sausage cream cheese puffs from the oven and let them cool slightly. Garnish with a sprinkle of dried parsley for a touch of color and flavor, then serve warm for the best taste.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Drain the Rotel tomatoes well to avoid soggy pastry cups.
- For a spicier kick, use a hot variety of Rotel or add a pinch of cayenne pepper to the filling.
- You can prepare the sausage mixture ahead and refrigerate for up to a day before assembling.
- Use low-fat or turkey sausage for a lighter version without compromising flavor.
