Chicken And Ricotta Sausage Rolls Recipe

Name: Chicken And Ricotta Sausage Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g ground chicken; 200 g smooth ricotta cheese; 3/4 cup fresh breadcrumb; 2 garlic cloves, finely minced or 1/2 teaspoon mccormick garlic season-all seasoning; 1/3 cup fresh basil, chopped; 2 tablespoons fresh chives, chopped; salt, to taste (if not using the 1/2 teaspoon McCormick Garlic Season-All seasoning); fresh ground pepper, to taste (if not using the 1/2 teaspoon McCormick Garlic Season-All seasoning); 2 sheets frozen puff pastry, thawed; 1 egg, lightly beaten; 1/2 teaspoon poppy seed; Lemon Mayonnaise; 1/2 cup whole egg mayonnaise; 2 teaspoons lemon zest, grated; 1 tablespoon lemon juice; salt, to taste; fresh ground black pepper, to taste

Servings: persons

400 g ground chicken
200 g smooth ricotta cheese
3/4 cup fresh breadcrumb
2 garlic cloves, finely minced or 1/2 teaspoon mccormick garlic season-all seasoning
1/3 cup fresh basil, chopped
2 tablespoons fresh chives, chopped
salt, to taste (if not using the 1/2 teaspoon McCormick Garlic Season-All seasoning)
fresh ground pepper, to taste (if not using the 1/2 teaspoon McCormick Garlic Season-All seasoning)
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1/2 teaspoon poppy seed
Lemon Mayonnaise
1/2 cup whole egg mayonnaise
2 teaspoons lemon zest, grated
1 tablespoon lemon juice
salt, to taste
fresh ground black pepper, to taste

1
Place chicken, ricotta, breadcrumbs, garlic, herbs and seasoning in a mixing bowl and use your hands to mix it until all the ingredients are well-combined.
2
Divide the mixture into four portions.
3
Cut the pastry sheets in half lengthways and place a quarter of the chicken mixture lengthways down each of the long sides of each of the pastry halves; roll up the pastry to enclose the filling and place the four pastry rolls, seam-side down, on a chopping board; brush the pastry with egg and sprinkle with poppy seeds.
4
Cut each pastry roll into six individual chicken and ricotta sausage rolls and arrange them on an oven tray lined with baking paper.
5
Cook the chicken and ricotta sausage rolls in a hot oven (200u00b0C) for about 35 minutes, or until the pastry is lightly browned and crisp.
6
To make the lemon mayonnaise, combine all the ingredients in a medium bowl.
7
Serve the chicken and ricotta sausage rolls warm or cold with the lemon mayonnaise.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 400 g ground chicken, 200 g smooth ricotta cheese, 3/4 cup fresh breadcrumb, 2 garlic cloves, finely minced or 1/2 teaspoon mccormick garlic season-all seasoning, and more.

Yes, Chicken And Ricotta Sausage Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Ricotta Sausage Rolls

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