Sausage Roll-Ups for your School Lunches | #SundaySupper

It’s that back-to-school time of year, and today the Sunday Supper team is sharing recipes for your lunchbox needs. I’m sharing a family favorite – sausage roll-ups.

Sausage Roll-Ups from The Foodie Army Wife

Being a homeschool mom, I never really sent these to school with the kids, but I did send them to horse camp every month in North Carolina. It became “a thing” and was expected every month. My kids often shared them with their friends, and heaven forbid Mrs. Smith not send “the sausage things!”

To begin, cook a pound of bulk breakfast sausage. You’ll cook this completely, breaking it up as much as you can.

DSC_4335_edited-1

When it is fully cooked, drain the excess grease. Discard the grease and let the sausage cool for a few minutes.

DSC_4337_edited-1

When it isn’t screaming hot, toss it in a food processor with a small can of chopped green chilies (I think it is about 2.5 ounces if I remember correctly.) Pulse this a few times until it becomes a spreadable consistency.

DSC_4338_edited-1

In a mixing bowl, place 16 ounces of room temperature cream cheese. Sprinkle in a half teaspoon of chili powder.

DSC_4340_edited-1

Add in your sausage mixture.

DSC_4342_edited-1

Stir this all together until it is thoroughly combined.

DSC_4343_edited-1

Grab a large tortilla and spread the mixture all over it, right to the edges.

DSC_4344_edited-1

Roll this up tightly. Place it on a plate, seam side down. Repeat with about 6 or 7 more tortillas. How much filling you use on each will determine the number of tortillas you’ll use. When you are finished,  cover the plate with plastic wrap or foil, and refrigerate for a couple of hours until they are well chilled and firm. (You can also just refrigerate them overnight, and cut them in the morning before they head out the door.)

DSC_4345_edited-1

After they have chilled, cut into about 1/2 inch thick slices.

DSC_4346_edited-1

And now you have all these little rolls to enjoy!

Sausage Roll-Ups from The Foodie Army Wife

Sausage Roll-Ups from The Foodie Army Wife

These little rolls also make great appetizers!

Sausage Roll-Ups from The Foodie Army Wife

Store them in the fridge until they are ready to go, and then divvy them up in containers and send them off with their insulated lunchbox. Enjoy!

Sausage Roll-Ups from The Foodie Army Wife

Sausage Roll-Ups

Being a homeschool mom, I never really sent these to school with the kids, but I did send them to horse camp every month in North Carolina. It became “a thing” and was expected every month. My kids often shared them with their friends, and heaven forbid Mrs. Smith not send “the sausage things!”

Ingredients

  • 1 lb bulk breakfast sausage
  • 1 - 2.4 oz (approx) can diced green chilies
  • 16 oz (2 blocks) cream cheese, room temperature
  • 1/2 tsp chili powder
  • 7-8 large tortillas

To begin, cook a pound of bulk breakfast sausage. You’ll cook this completely, breaking it up as much as you can. When it is fully cooked, drain the excess grease. Discard the grease and let the sausage cool for a few minutes. When it isn’t screaming hot, toss it in a food processor with a small can of chopped green chilies. Pulse this a few times until it becomes a spreadable consistency. In a mixing bowl, the cream cheese. Sprinkle in the chili powder. Add in your sausage mixture. Stir this all together until it is thoroughly combined.

Grab a large tortilla and spread the mixture all over it, right to the edges. Roll this up tightly. Place it on a plate, seam side down. Repeat with about 6 or 7 more tortillas. How much filling you use on each will determine the number of tortillas you’ll use. When you are finished, cover the plate with plastic wrap or foil, and refrigerate for a couple of hours until they are well chilled and firm. (You can also just refrigerate them overnight, and cut them in the morning before they head out the door.)

After they have chilled, cut into about 1/2 inch thick slices. And now you have all these little rolls to enjoy. Store them in the fridge until they are ready to go, and then divvy them up in containers and send them off with their insulated lunchbox. Enjoy!

Notes

These little rolls also make great appetizers.

http://thefoodiearmywife.com/sausage-rollups/

 

SundaySupper

 

And now, here’s a great variety of lunchbox ideas to make this task a little easier for you! Thank you to Liz Berg of That Skinny Chick Can Bake for hosting this event!

Sandwiches, Wraps and Entrees:

Munchies, Salads and Sides:

Sweet Treats:

And remember that we have a #SundaySupper chat at 7 PM each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement

Comments

  1. theninjabaker says

    Your sausage roll-ups would be wonderful hors d'oeuvres. Different sorts of sausage – vegan or otherwise would probably be wonderful, too. Thank you for sharing your famous recipe, Conni =)

  2. Roz says

    I love these roll ups and how you added the cooked sausage to the cream cheese! I'd never be able to stop eating these!

    Roz

  3. says

    My mom and sister make a dip very similar to your filling, Conni, and I have been known to eat it with corn chips until I just can't possibly eat any more. Serving it in roll ups sounds delicious and much more reasonable! Also, roll ups travel much better than a bowl full of dip. Perfect for lunch boxes or camp treats on the go!
    My recent post Madam Wong’s Pizza Rolls for #SundaySupper

  4. Diana K. says

    LOVE these "sausage things" ;-) They sound like a perfect snack! And how fun on your kids going to horse camp. One of my favorite memories growing up, too!

Leave a Reply

Your email address will not be published. Required fields are marked *