These Pork Puff Pastry Rolls are the ultimate game day and party appetizer. Flaky, golden puff pastry wrapped around a savory, cheesy pork filling that bakes up juicy and irresistible. They’re rich, comforting, and the kind of finger food that disappears the second they hit the table.
Seasoned with Dijon mustard, Worcestershire, garlic, and herbs, the pork filling is packed with flavor, while Swiss cheese melts into every bite. The puff pastry bakes up crisp and buttery, creating the perfect contrast to the tender interior. Whether you’re hosting a football party, holiday gathering, or casual get together, these rolls feel impressive without requiring complicated prep.
I love serving them with my Creamy Garlic Honey Mustard Dip and Cheddar Gruyere Cheese Sauce, but you can pair them with your personal favorite dipping sauces. You may need to make a double batch, because they vanish fast!
Why you’ll love this recipe!
What ingredients do I need?
- Ground Pork: Juicy and flavorful, perfect for a sausage style filling
- Egg: Helps bind the pork mixture
- Panko Breadcrumbs: Keeps the filling tender and moist
- Worcestershire Sauce: Adds savory depth and umami flavor
- Garlic Powder: Classic savory flavor
- Onion Powder: Adds subtle sweetness
- Paprika: Enhances overall flavor with gentle warmth
- Salt: Helps to balance and enhance the flavors
- Dried Parsley: Light herbal balance
- Dijon Mustard: Adds tang and richness
- Swiss Cheese: Nutty, melty, and pairs perfectly with pork
- Puff Pastry: Buttery, flaky exterior
- Egg Wash: Creates a golden, glossy finish
- Sesame Seeds, or Everything Seasoning: Optional crunch and flavor
Recipe Variations
- Sweet Caramelized Onion: Add drained caramelized onions to the pork mixture.
- Everything Seasoning: Top with everything bagel seasoning for extra flavor instead of just sesame seeds.
- Spicy/Heat: Add red pepper flakes for a little kick.
- Traditional Sausage flavors: Use ground sausage instead of plain ground pork.
- Breakfast version: Use a ground breakfast sausage and add a little maple syrup to the mixture.
Pro Tips
- Roll the puff pastry tightly around the pork, pinch the edges of the seam closed, and place seam side down on the baking sheet to prevent the rolls from opening up.
- Always bake on parchment for easy cleanup.
- Chill the rolled puff pastry before slicing for clean, even cuts.
- Serve warm for the best texture and flavor.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Pork: Use ground turkey or chicken instead
- Swiss Cheese: Swap with Gruyère, mozzarella, or white cheddar
- Dijon mustard: Use stone ground mustard or honey mustard in place
- Panko breadcrumbs: Plain breadcrumbs can replace the panko
Dietary Substitutions
- Dairy Free: Use dairy free cheese and skip the egg wash
- Gluten Free: Use gluten free puff pastry and breadcrumbs (if available)
- Lower Fat: Use lean ground turkey and reduced fat cheese
Leftovers and Storage
- Refrigerate for up to 3 days.
- Reheat by baking at 350°F for 8–10 minutes or air fry at 325°F for 3–4 minutes.
- Freeze sliced unbaked rolls (without egg wash) for up to 2 months.
- Cook from frozen. Brush with egg wash before baking and add 3-5 minutes to bake time.
But, I Still Have A Few Questions…
Can I make Pork Puff Pastry Rolls ahead of time?
Yes. You can fully assemble and slice the rolls, then cover and refrigerate them for up to 24 hours before baking. Brush with egg wash and add toppings right before baking for the best texture and color.
Can I freeze Pork Puff Pastry Rolls?
Yes. These freeze best before baking. Arrange sliced, unbaked rolls on a baking sheet and freeze until solid, then transfer to a freezer-safe container. Bake straight from frozen at 400°F, adding 3–5 minutes to the bake time.
Can I freeze them after baking?
You can, but the texture is best when frozen unbaked. If freezing after baking, let rolls cool completely, then freeze in an airtight container. Reheat in the oven or air fryer to re-crisp.
What dipping sauces pair best with these?
Honey mustard, Dijon mustard, cheese sauce, spicy mayo, ranch dressing, or garlic aioli all pair well with the savory pork filling. Try my Creamy Garlic Honey Mustard Dip or Cheddar Gruyere Cheese Sauce with these!
Can I use pre-seasoned sausage instead of ground pork?
Yes. Mild Italian sausage or breakfast sausage works well. If using pre-seasoned sausage, reduce or omit the added salt to avoid over seasoning.
Why do I need to chill the rolls before slicing?
Chilling firms up the puff pastry, making it easier to slice cleanly and helping the rolls hold their shape while baking. Cold pastry also puffs up even better!
What’s the best way to reheat leftovers?
Reheat in a 350°F oven for 8–10 minutes or in an air fryer at 325°F for 3–4 minutes until warmed through and crisp. Avoid microwaving if possible.
How do I prevent the puff pastry from getting soggy?
Bake at a high temperature (400°F) and avoid overfilling the pastry. Baking on parchment paper also helps the bottoms crisp properly.
Can I make these without cheese?
Yes. The cheese adds richness but can be omitted. If skipping cheese, consider adding a little extra Dijon or Worcestershire for flavor.
How many rolls does this recipe make?
This recipe makes approximately 24-30 rolls, depending on how thick they’re sliced. Plan on 4–6 rolls per person for parties.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pork Puff Pastry Rolls
Ingredients
- 1 lb ground pork
- 1 large egg
- ¼ cup panko breadcrumbs
- 1 tsp Worcestershire sauce
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp paprika
- 1 tsp dried parsley
- 2 tsp Dijon mustard
- ¾ cup Swiss cheese grated
- 1 sheet puff pastry thawed and unrolled
- 1 egg whisked (for egg wash)
- Sesame seeds optional
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, mix ground pork, egg, breadcrumbs, Worcestershire sauce, garlic powder, onion powder, salt, paprika, parsley, Dijon mustard, and Swiss cheese until just combined.
- Place puff pastry on a lightly floured surface. Cut the puff pastry in half starting at the short end to create two long rectangles.
- Divide the pork mixture in half and shape the pork mixture into a log along one edge of each pastry dough.
- Roll pastry tightly around the filling, pinch the edges of the seam, and place the log seam side down on the baking sheet. Repeat with the other half.
- Refrigerate for 15 minutes to firm up.
- Slice into 1-inch pieces and arrange seam side down on the baking sheet.
- Brush with egg wash and sprinkle with sesame seeds.
- Bake 20–25 minutes, until puffed and deeply golden.
- Cool slightly and serve warm.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.