Sausage & Stuffing Criss-Cross Pastry


If you love stuffing, and who doesn't, you have to try this savory and elegant main-dish pastry.  Using puff pastry, bulk sausage and stuffing mix means that you've only got 20 minutes of prep time before the pastry is ready to bake.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 35 minutes
  • Cool: 10 minutes
  • Serves: 4
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4 183



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2 eggs

  • 1 tbsp. water

  • 1/2  pound bulk pork sausage

  • 1 cup Pepperidge Farm® Herb Seasoned Stuffing

  • 1 small onion, chopped (about 1/4 cup)

  • 1 cup chopped mushrooms (about 3 ounces)


  1. Heat the oven to 375°F.  Beat 1 egg and water in a small bowl with a fork or whisk.

  2. Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl.

  3. Unfold the pastry sheet on a lightly floured surface.  Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet.  Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet.  Brush the pastry with the egg mixture.

  4. Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through.  Let the pastry cool on the baking sheet on a wire rack for 10 minutes.

  5. Tip: Serves 8 as an appetizer.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.


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Submitted by:
Beverly W.
Date: 5/19/2006

5 star rating


Submitted by:
Zoe R.
Date: 6/5/2006

5 star rating

"Great for Thanksgiving dinner!"

Submitted by:
Kathie S.
Date: 11/17/2008

4 star rating

"I sliced it and served as an appetizer. Everyone loved it."

Submitted by:
Kay O.
Date: 2/12/2010

4 star rating

"I replace the mushrooms with finely chopped pecans. Every time I make it, the plate comes back empty! One of my family's absolute favorites. I take it anywhere an appetizer is appropriate or to brunch, etc. IT'S FANTASTIC! Sometimes I make the sausage mixture and put it in small puff pastry squares in a mini muffin tin. Super good this way too."

Submitted by:
Patrice W.
Date: 1/18/2009

4 star rating

"I've made this recipe for years, dozens of times. It is a family favorite, even for the younger children. I have always added chopped fresh spinach to the sausage mixture and everyone loves it."

Submitted by:
Karen D.
Date: 11/3/2010

4 star rating

"This recipe sounds really good and I can't wait to try it. Do you cook the sausage or the stuffing before you mix it together?"

Submitted by:
Claudia B.
Date: 5/31/2011

4 star rating

"My husband and I consider this to be among the top 5 best recipes we make. We make two changes to it. One, we omit the mushrooms and increase the amount of onion (approx. one cup finely minced sweet onion). Two, I cut out squares from each of the four corners of the pastry, and set them aside. This allows me to bring up the ends of the pastry to keep the sausage/stuffing filling from spilling out during baking. It makes the final result into a very pretty braided package. Later, I use the pastry squares I'd set aside to make Nutella-Filled Puff Pastry Triangles for dessert!"

Submitted by:
Debbie G.
Date: 4/21/2011

4 star rating

"I have made this many times. I LOVE it and anyone I serve it to does too. I serve it with gravy and I always make 2 because 1 is never enough. Excellent recipe!"

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