Southwestern Green Chili Sausage Rolls

We had taken some green chili  sausages out of the freezer, and I wanted to do something different with them, but by the time I figured out what I wanted to do, I did not have enough time to get it done.  I made some green chili sausage rolls that I served with a Mexican blend of vegetables and a combination of rice and lentils, for a quick and easy Southwestern comida.  I may run out of time to be as creative as I like, but my ideas are very rarely in short supply.  Because I was pressed for time, I actually “cheated” this time.  As you all know, I much prefer to make my own breads and dough for things if I can, but sometimes, life happens and there just is not enough time for that.  Fortunately there are plenty of good alternatives out here that help us out when we are in a pinch.  I used some Pillsbury Crescent rolls for my dough wraps, and everything turned out just fine, as I knew it would.  These are very easy to make and taste great.


This is all it takes to make these sausage rolls.  You can use any kind of cheese you like.  I actually used both mozzarella and cheddar cheese for my sausage rolls.   I am not a big cheese eater at all, but I can do the lighter cheeses.  My husband prefers cheeses that are heartier and more flavorful.  So mine had the mozzarella cheese and my husband’s had the cheddar cheese.


Cook the sausages completely and let them cool before wrapping them.  Whether you use your own dough that you make or store bought, roll out it out to about 1/4 ” in thickness, on a lightly floured surface, then cut into thin strips.


Wrap the dough strips carefully around the cooked sausages and then top with your favorite cheese.  Bake at 350* F for about 30 minutes or until the cheese is all melted and the dough turns golden brown.


I topped my green chili sausage rolls with avocado slices and salsa, then served them with a Mexican medley of vegetables and spices (possibly tomorrow’s post) and a combination of leftover lentils mixed with tomatoes, spinach and rice.  I was more in the mood for a glass of wine than I was for a margarita, so I chose a crisp viognier with hints of grapefruit and other light citrus flavors to accompany the meal.  !Desfrutas!




Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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