Scrumptious Rotel Sausage Cream Cheese Puffs Recipe for Parties

Whipping up these delightful rotel sausage cream cheese puffs takes mere minutes and promises a flavor explosion.

Creamy textures blend perfectly with spicy sausage and zesty tomatoes.

Bite-sized appetizers always steal the show at gatherings.

Small crowds go crazy for these quick-to-assemble treats that pack serious punch.

Guests will devour these crispy, golden nibbles faster than you can plate them.

Surprisingly simple ingredients create something magical in your kitchen.

You won’t believe how easy it is to become the party hero with this crowd-pleasing recipe.

Why Rotel Sausage Cream Cheese Puffs Hit the Spot

• Breeze Through Preparation: Simple step-by-step instructions make this recipe accessible for cooks of all skill levels, with minimal kitchen techniques required.
• Pack Powerful Flavor Punch: Rotel tomatoes, sausage, and cream cheese combine to create a bold, zesty taste that will excite taste buds and keep everyone coming back for more.
• Perfect Party Pleaser: These handheld puffs are ideal for gatherings, game nights, potlucks, and casual entertaining, offering a crowd-pleasing appetizer that's both delicious and visually appealing.
• Customize with Ease: Swap sausage types, experiment with different spices, or adjust ingredients to match personal preferences, making this recipe versatile and adaptable to various dietary needs.

What’s Inside Rotel Sausage Cream Cheese Puffs

• Ground Sausage: A flavorful meat base that provides richness and savory depth to the puffs.
• Cream Cheese: Adds a smooth, creamy texture and helps bind the filling together.
• Puff Pastry Sheets: Light and flaky pastry that creates a crisp, golden exterior for the filling.

• Rotel Tomatoes: Adds a zesty and slightly spicy tomato component to the filling.
• Garlic Powder, Black Pepper, Salt: Seasonings that boost the overall flavor profile of the dish.

• Egg: Creates a golden, glossy finish on the pastry surface when used as a wash.

Easy Instructions for Rotel Sausage Cream Cheese Puffs

Step 1: Fire Up the Oven

Crank the oven to a toasty 400°F. Line a baking sheet with parchment paper for super easy cleanup and zero sticky mess.

Step 2: Sizzle the Sausage

Toss ground sausage into a hot skillet over medium-high heat. Break it into tiny crumbles, cooking until every bit turns from pink to delicious brown. This should take about 7-8 minutes of sizzling action.

Step 3: Remove Excess Grease

Drain away the extra fat from the cooked sausage. Transfer the meat to a mixing bowl, letting it cool slightly.

Step 4: Create Creamy Goodness

Soften cream cheese and fold it into the warm sausage. Mix until you get a smooth, irresistible blend that looks absolutely mouthwatering.

Step 5: Add Zesty Tomatoes

Drain Rotel tomatoes completely to keep things crisp. Gently fold these spicy little gems into the sausage-cream cheese mixture.

Step 6: Boost the Flavor

• Garlic powder
• Black pepper
• Salt

Stir everything until the seasonings are evenly distributed throughout the mixture.

Step 7: Prepare Pastry Squares

Unfold puff pastry sheets and slice each into 9 equal squares using a sharp knife. Precision is key for perfect puffs!

Step 8: Fill the Pastry

Plop a generous spoonful of the sausage mixture right in the center of each pastry square.

Step 9: Create Pastry Packages

Fold the pastry corners towards the center, creating adorable little packages. Pinch the edges to seal in all that delicious filling.

Step 10: Egg Wash Magic

Whisk an egg and lovingly brush each pastry package. This creates a stunning golden, glossy exterior that’ll make mouths water.

Step 11: Arrange for Baking

Arrange the puffs on the prepared baking sheet. Make sure they’re not touching – give them some personal space!

Step 12: Bake to Perfection

Slide the baking sheet into the oven and bake for 18-22 minutes. You’re looking for puffed-up pastries with a deep golden-brown color that screams “eat me!”

Step 13: Cool and Serve

Pull the puffs out of the oven and let them rest for 5 minutes. This allows the filling to set and prevents any burned tongues. Serve hot and watch them disappear!

Tips for Better Rotel Sausage Cream Cheese Puffs

• Drain Tomatoes Thoroughly: Remove excess liquid from Rotel to prevent soggy pastry and maintain crisp texture.
• Select Quality Sausage: Choose fresh, flavorful ground sausage for rich, robust taste in your puffs.
• Perfect Pastry Technique: Seal edges completely to prevent filling from leaking during baking.
• Temperature Matters: Allow cream cheese to soften at room temperature for smoother, easier mixing.
• Freeze for Later: Prepare and freeze uncooked puffs, then bake directly from frozen for convenient meal prep.

Rotel Sausage Cream Cheese Puffs With a Twist

• Spicy Southwest Puffs: Replace ground sausage with spicy chorizo and add diced jalapeños for extra heat, creating a zesty Mexican-inspired appetizer.
• Mediterranean Herb Pockets: Swap sausage for ground lamb, mix in crumbled feta cheese, and sprinkle with oregano and fresh mint for a Mediterranean flavor profile.
• Vegetarian Veggie Puffs: Use crumbled plant-based sausage, incorporate roasted bell peppers, spinach, and mushrooms for a hearty meatless alternative.
• Breakfast Sunrise Puffs: Incorporate scrambled eggs, bacon bits, and cheddar cheese to transform the recipe into a morning breakfast pastry option.

Tasty Matches for Rotel Sausage Cream Cheese Puffs

• Pair with Crisp White Wine: Select a bright, acidic white like Sauvignon Blanc to cut through the richness of the sausage and cream cheese, creating a refreshing balance.
• Complement with Zesty Side Salad: Toss together a light arugula salad with lemon vinaigrette to provide a tangy, fresh counterpoint to the savory puffs.
• Match with Bold Red Sangria: Create a Spanish-style sangria with red wine, citrus fruits, and a touch of brandy to enhance the spicy sausage flavors and add a festive touch.
• Serve with Cool Ranch Dip: Whip up a quick ranch dressing with fresh herbs to offer a creamy, cool dipping option that brightens the warm, hearty appetizer.

How to Store Rotel Sausage Cream Cheese Puffs

• Store cooked puffs in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking and maintain crispiness.
• Wrap individual puffs tightly in plastic wrap, then place in freezer-safe bag. Freeze uncooked or cooked puffs for maximum 1 month. Thaw overnight in refrigerator before reheating.
• Warm refrigerated or thawed puffs in oven at 350°F for 8-10 minutes to restore original crispness. Avoid microwave to prevent soggy texture.
• Assemble unbaked puffs up to 24 hours in advance. Cover and refrigerate, then bake directly from cold state, adding 2-3 minutes to original baking time.

Answers to Rotel Sausage Cream Cheese Puffs FAQs

• Can I use different types of sausage?

Absolutely! You can use hot Italian sausage, turkey sausage, or even breakfast sausage to create different flavor profiles for your puffs.

• Do I need to thaw the puff pastry before using?

Yes, let the puff pastry thaw at room temperature for about 30-40 minutes before unfolding and cutting to prevent cracking.

• How can I make these ahead of time?

You can prepare the sausage mixture and assemble the puffs up to a day in advance, then refrigerate. Just brush with egg wash and bake when ready to serve.

• Are these suitable for freezing?

Definitely! You can freeze the unbaked puffs for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.

Rotel Sausage Cream Cheese Puffs Recipe

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4.9 from 21 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Rotel sausage cream cheese puffs deliver a spicy, creamy explosion of flavor that delights party guests. Crisp pastry shells cradle zesty sausage and melted cream cheese, creating an irresistible bite you’ll crave at every gathering.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 lb ground sausage
• 8 oz cream cheese
• 1 can rotel tomatoes

Pastry and Binding:

• 2 sheets puff pastry
• 1 large egg (for egg wash)

Seasonings:

• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

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Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Brown the ground sausage in a skillet over medium-high heat, breaking it into small crumbles and cooking until no pink remains, approximately 7-8 minutes.
3. Drain excess grease from the sausage and transfer to a mixing bowl.
4. Soften the cream cheese and fold it into the warm sausage, creating a smooth, well-integrated mixture.
5. Drain the rotel tomatoes thoroughly to prevent excess moisture, then gently fold into the sausage-cream cheese blend.
6. Incorporate garlic powder, black pepper, and salt into the mixture, stirring until evenly distributed.
7. Unfold the puff pastry sheets and cut each into 9 equal squares using a sharp knife.
8. Place a spoonful of the sausage mixture in the center of each pastry square.
9. Fold the pastry corners towards the center, creating a small package and sealing the edges.
10. Whisk the egg and brush each pastry package with the egg wash for a golden, glossy finish.
11. Arrange the puffs on the prepared baking sheet, ensuring they are not touching.
12. Bake for 18-22 minutes until the pastries are puffed and deep golden brown.
13. Remove from the oven and let cool for 5 minutes before serving to allow filling to set.

Notes

• Drain rotel tomatoes completely to prevent soggy pastry and maintain the crisp texture of the puffs.
• Use room temperature cream cheese for smoother blending and easier mixing with sausage.
• Consider substituting pork sausage with turkey sausage for a leaner protein option that reduces overall fat content.
• Experiment with different spices like smoked paprika or red pepper flakes to add extra depth and kick to the filling.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 200
• Sugar: 1 g
• Sodium: 400 mg
• Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 0 g
• Protein: 7 g
• Cholesterol: 40 mg