Zucchini Sausage Rolls

 

It feels weird calling these zucchini sausage rolls because, even though there’s technically more vegetables than meat, you really can’t tell when you’re eating them! Sausage rolls are akin to pigs in a blanket, but instead of a little sausage encased in dough, it’s sausage filling with aromatics encased in dough. I doubled the recipe to use up a whole pound of meat and froze a bunch of the rolls – these are good for school lunches! The single recipe, as written below, yields a dozen rolls. 

2 medium zucchini (about 8 oz. total), scrubbed 

1 small white onion (about 4 oz.), halved 

8 oz. ground pork 

1¾ cups panko 

¼ cup finely chopped parsley 

2 Tbsp. extra-virgin olive oil 

1 Tbsp. finely grated lemon zest 

2 tsp. coarsely ground fennel seeds (I’d recommend 1 tsp.) 

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt 

2 tsp. freshly ground black pepper 

2 tsp. garlic powder 

2 tsp. paprika 

1 large egg 

1 package frozen puff pastry, thawed 

Grate zucchinis and onion on the small holes of a box grater into a large bowl. Add pork, panko, parsley, olive oil, lemon zest, fennel seeds, salt, pepper, garlic powder, and paprika. Beat egg in a small bowl to blend; set 2 Tbsp. egg aside in another small bowl. Add remaining egg to zucchini mixture and, using a sturdy wooden spoon or your hands (I used a fork), mix vigorously until evenly combined (it’s preferable to overmix rather than undermix here). 

Unfold puff pastry sheets. (If using a 14-oz. package with only 1 sheet of pastry, cut in half lengthwise and roll out each half on lightly floured surface until about 14"x9".) Working with 1 sheet, spoon half of meat mixture about 1" away from edge of pastry closest to you. Pat mixture into sausage shape, running along length of pastry. Fold pastry up and over mixture, then roll up to encase fully (mine were more oblong than rolled). Gently run your thumb along seam to seal (no need to pinch both ends of roll closed). Place sausage roll, seam side down, on a parchment-lined baking sheet. Repeat process with remaining sheet of pastry and meat mixture. Chill, uncovered, at least 30 minutes and up to 2 hours. 

Place a rack in lower third of oven; preheat to 375 °F. Brush sausage rolls with reserved egg. Using a paring knife, cut slashes in top of pastry at regular intervals. Cut each roll into 6 pieces to make a total of 12. Arrange evenly on baking sheet and bake until rolls are puffed and light golden brown, 30–40 minutes. Reduce oven temperature to 350 °F and continue to bake until deep golden brown, 15–20 minutes longer.