Sausage Puff Pastry Twists

You need to try my sausage puff pastry twists, made with flaky golden pastry, pesto-seasoned sausage, and melty mozzarella cheese. They make the perfect savory snack, dipped in zesty marinara sauce for a craveable combination. 

Sausage pesto twists

Why should sweet pastries get all the clout? Today’s recipe for pesto sausage twists is for all the savory lovers out there!

This easy appetizer is made with seasoned pork sausage, herbaceous pesto, and mozzarella cheese – twisted together in savory puff pastry and baked until golden brown. 

These twists make great grab-and-go snacks or a tasty appetizer dipped in warmed marinara. However you enjoy it, it’s going to be GOOD. 

Ready to make your own? Let’s get baking. 

Ingredients needed

Here’s a little bit about everything that makes up my puff pastry twists with sausage:

• Puff pastry: The base of these sausage pesto twists is 2 sheets of thawed puff pastry; pre-made puff pastry is convenient, and a surefire way to get perfectly flaky results. 
• Pork sausage: For a savory protein, this recipe calls for 1lb of tubed pork sausage. If you avoid pork, feel free to swap for the tubed sausage of your choice. 
• Cream cheese:  8oz of softened cream cheese adds a silky addition to these sausage twists. 
• Pesto: Bright, herby, and full of aromatics – pesto cuts through the rich pork sausage and gooey mozzarella for a balanced recipe. Use ½ cup homemade or store-bought pesto. 
• Red pepper flakes: For a touch of spice, I add 1 tsp of red pepper flakes. 
• Mozzarella cheese: Cheese is a necessary addition to these twists. I use 2 cups in total, both in the filling and topping. I recommend shredding your own mozzarella, as pre-shredded cheese contains anti-caking agents that prevent sticking (and melting!).  
• Egg: The trick to golden brown pastry? An egg wash! I use 1 beaten egg to coat the prepared sausage twists.  
• Marinara sauce: While optional, I highly recommend using marinara sauce for dipping your pesto sausage twists.  

Kitchen tools required

To make these sausage puff pastry twists, you’ll need a few kitchen essentials, including:

• Parchment paper
• 2 baking sheets
• Mixing bowl
• Spatula
• Pizza cutter

You’ll also want to gather measuring cups, including ½ cup, ¼ cup, and 1 tsp. 

How to make sausage puff pastry twists

Begin by preheating your oven to 400°F. Then, line two baking sheets with a bit of parchment paper. 

Unfold two sheets of thawed puff pastry, one on each prepared baking sheet. 

Next, cook 1lb of tubed pork sausage according to its package until it’s completely cooked through, breaking into smaller pieces as you go. Once cooked, set aside your sausage to cool for 15 minutes. 

To a mixing bowl, add 8oz softened cream cheese, ½ cup pesto, 1 tsp red pepper flakes, and your cooled pork sausage. Mix until combined.

Spread the sausage mixture evenly onto each puff pastry, ensuring it reaches the edges. Then, spread ¾ cup shredded mozzarella cheese on each pastry. 

Fold your puff pastry in half (horizontally). Then, cut the pastry into 10 sticks using a pizza cutter. Repeat this step for your second puff pastry. 

Twist your puff pastries so that they each have about 3 twists and lay them flat on the baking sheets. Finish with a brush of egg wash (one beaten egg) and sprinkle with the remaining ½ cup of shredded mozzarella. 

Bake your savory puff pastry twists in the preheated oven for 30-35 minutes. When they’re done, they’ll be a lovely golden brown. 

Let them cook for 10 minutes before digging in!

Recipe tips

Below are some common sausage pesto twist questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

What’s a sausage twist? 

Sausage twists are essentially savory pastries; they’re made with puff pastry dough, filled with cooked sausage, and cut into strips. These strips are then twisted before they’re baked for individual servings. 

These twists are a savory lover’s dream recipe as they’re easy to make and super versatile based on your favorite fillings. 

How to serve sausage puff pastry twists

These twists are absolutely delicious as is, or dipped in a zesty marinara sauce; the acidic tomatoes cut through the rich sausage filling and buttery puff pastry for a decadent combination. 

Enjoy these twists as a quick snack or a crowd-pleasing appetizer.

What’s the best pesto for savory puff pastry twists?

Feel free to use your favorite store-bought pesto. I prefer it with a herby, basil-based pesto, though sundried tomato pesto would be equally tasty. 

If you want to really up the ante, use a homemade pesto recipe, like my Dairy Free Pesto; it’s made with fresh basil, lemon juice, pine nuts, and nutritional yeast. 

What are the best dipping sauces for sausage puff pastry twists?

While marinana is my preferred dipping sauce, these twists suit a variety of options. 

Try them with garlic aioli, ranch, or a drizzle of balsamic glaze; a creative sauce can make all the difference to the flavor profile. 

Can I make these twists vegetarian? 

Sure thing! To make vegetarian sausage twists, swap for a plant-based Italian sausage and make sure to choose a vegetarian pesto. Note that many store-bought pestos contain Parmesan cheese, which is not vegetarian.  

Storing leftovers

These twists are best enjoyed fresh from the oven while the puff pastry is warm and crispy. They can, however, be enjoyed later with proper storage. 

To store leftover sausage puff pasty twists, allow them to cool completely before loosely wrapping them in parchment paper (this will help protect the pastry). 

Add twists to an airtight container and refrigerate for up to three days. 

When you’re ready to eat, reheat in the oven at 375°F for 6-8 minutes, or until crispy and warm through. 

If you liked this recipe, you’ll want to try these!

Fans of these sausage puff pasty twists will love these savory appetizer ideas:

• Hot Honey Meatballs
• Loaded Baked Potato Dip
• Crispy Baked Chili Lime Sweet Potato Fries
• Best Cowboy Caviar Recipe
• Buffalo Cauliflower Air Fryer

Recipe by Erin Antoniak and Photos by Bake and Bacon