Savory Sausage Puff Pastry Twists Recipe for Parties

Try these sausage puff pastry twists made with flaky golden pastry, pesto-seasoned sausage, and melty mozzarella. They’re an ideal savory snack and pair perfectly with zesty marinara for dipping.

Sausage pesto twists

Sweet pastries get a lot of attention, but these pesto sausage twists deliver on savory flavor. They combine seasoned pork sausage, aromatic pesto, and gooey mozzarella wrapped in flaky puff pastry and baked to a golden finish.

These twists work well as grab-and-go snacks, party appetizers, or a comforting nibble with a warm marinara dip. They’re simple to assemble and impressive to serve.

Ingredients needed

Here’s what you’ll need to make sausage puff pastry twists:

• Puff pastry: 2 sheets thawed. Ready-made puff pastry gives reliably flaky results.
• Pork sausage: 1 lb tubed pork sausage. Substitute another tubed sausage if you prefer a different protein.
• Cream cheese: 8 oz softened cream cheese adds creaminess to the filling.
• Pesto: 1/2 cup pesto—basil-based works beautifully, but other varieties like sundried tomato pesto are also tasty.
• Red pepper flakes: 1 tsp for a subtle kick.
• Mozzarella cheese: 2 cups shredded mozzarella total; shred it yourself for best melting results.
• Egg: 1 beaten egg for an egg wash to get a glossy, golden crust.
• Marinara: Optional for dipping, but highly recommended.

Kitchen tools required

Gather these basic tools before you begin:

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

Also have measuring cups and a teaspoon ready.

How to make sausage puff pastry twists

1. Preheat the oven to 400°F and line two baking sheets with parchment paper.

2. Unfold each thawed puff pastry sheet onto a prepared baking sheet.

3. Cook 1 lb tubed pork sausage according to package instructions, breaking it into small pieces as it cooks. When fully cooked, let it cool for about 15 minutes.

4. In a mixing bowl, combine 8 oz softened cream cheese, 1/2 cup pesto, 1 tsp red pepper flakes, and the cooled sausage. Stir until evenly mixed.

5. Spread half the sausage mixture across each puff pastry sheet, reaching the edges. Top each sheet with about 3/4 cup shredded mozzarella.

6. Fold each puff pastry sheet in half horizontally. Use a pizza cutter to slice each folded sheet into 10 equal strips.

7. Twist each strip three times or so, lay them flat on the baking sheets, brush with beaten egg, and sprinkle with the remaining mozzarella cheese.

8. Bake for 30–35 minutes, until the pastry is puffed and golden. Let the twists rest for 10 minutes before serving.

Recipe tips

What’s a sausage twist? They’re individual savory pastries made by filling puff pastry with cooked sausage, cutting into strips, and twisting each strip before baking. They’re easy, portionable, and adaptable based on fillings and seasonings.

How to serve: Serve warm on their own or with a zesty marinara for dipping. The acidity of the sauce contrasts nicely with the rich filling and buttery pastry.

Best pesto: Use a basil-based pesto for a classic flavor. Sundried tomato pesto or a homemade pesto will also work well—choose one you enjoy.

Dipping sauces: Besides marinara, try garlic aioli, ranch, or a drizzle of balsamic glaze for variety.

Vegetarian option: Swap in a tubed plant-based Italian sausage and a vegetarian pesto (many store pestos contain Parmesan) to make a meat-free version.

Storing leftovers

These twists are best fresh from the oven when the pastry is crisp. To store leftovers, cool them completely, wrap loosely in parchment to protect the crust, and place in an airtight container. Refrigerate up to three days.

To reheat, bake at 375°F for 6–8 minutes or until the pastry is crisp and warmed through.

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Fans of these sausage puff pastry twists may also enjoy other savory appetizers and snacks.

Recipe by Erin Antoniak. Photos by Bake and Bacon.