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Sausage Rolls with Pear and Fontina Cheese

There are so many sweet and savoury combinations that everyone loves. This is just another combination that I hope you enjoy. Also, wrapping anything in puff pastry is always a win win situation. Time to make sausage rolls with pear and fontina cheese.


Recipe by Mark Calaminici | Food Loves Company

Serves 4


1 tbsp. extra virgin olive oil

2 tbsp. unsalted butter

1 garlic clove, smashed

1-2 pears, finely diced

Salt, to taste

Freshly cracked pepper, to taste

Chili flakes, to taste

3-5 or 300g sausages, sweet or hot or a combination, casings removed

200g Danish fontina, coarsely grated

25g Parmigiano-Reggiano, finely grated

2 sheets 9 ½x10” or 454g store bought puff pastry

1 egg, beaten

Poppy seeds, for garnish

Sesame seeds, for garnish


1. Preheat oven to 375 degrees.

2. In a pan on medium heat, add extra virgin olive, butter and garlic. Saute until garlic is tender. Add pears and season with salt, freshly cracked pepper and chili flakes. Sauté until pears are tender. Remove and let cool. Remove garlic clove.

3. In a large bowl add the sausage, pear mixture and cheeses. Mix to incorporate everything.

4. Layout puff pastry dough and slice lengthwise in half. Brush egg wash on one edge and layout sausage filling along the other edge. Fold over dough with the sausage meat and seal with the other end. You can use a fork to help seal. Keep as is or slice in half. Continue with remaining dough and filling. Add rolls to a sheet pan lined with parchment paper. Brush rolls with egg wash and garnish with poppy seeds or sesame seeds. Place in oven for 30-40 minutes, depending on oven. Once the pastry has puffed up and nicely browned, remove from oven. Let cool on a rack and serve immediately. Enjoy!


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