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Lemon Pepper Chicken Sausage Roll Recipe – A Flavor-Packed Twist on Two Classics
If you love bold flavor and flaky pastry, this Lemon Pepper Chicken Sausage Roll recipe is about to be your new go-to snack. It’s got the perfect balance of zesty lemon pepper seasoning, juicy chicken filling, and buttery puff pastry — all wrapped up in a neat, hand-held package with a satisfying crunch and elegant scoring on top.
This recipe is my first true hybrid – blending the Aussie classic sausage roll with the iconic lemon pepper wings I’ve fallen in love with while living in Atlanta. The flavor combo is unbeatable, and best of all? No messy fingers or wing bones to deal with. It’s everything you love about lemon pepper wings, tucked inside a crisp, golden shell.
And speaking of wings… here’s a weird Atlanta thing I’ve learned: people toss chicken wing bones everywhere. My dog Indy has a nose for them and will literally drag me across the sidewalk to snag one. Most of the time I catch her in time, but there have definitely been some frantic (and gross) moments.
Anyway — back to these sausage rolls. They’re fun, flavorful, and perfect for parties, game day, or just a snacky dinner. Serve them with ranch dressing and you’ve got the full lemon pepper wing experience, minus the mess.
Let me know if you have any sausage roll flavor combos you think I should try next – I’m always experimenting!
Lemon Pepper Chicken Sausage Rolls
Equipment
- 1 Baking tray
Ingredients
- 1/2 lb ground chicken I used lean white meat
- 1 tbsp lemon pepper seasoning
- 1 egg
- 1 puff pastry sheet
- 1/8 tsp coarse ground pepper
- 1/8 tsp sesame seeds
Instructions
- Preheat & Prep the Pastry: Preheat your oven to 375°F (190°C). Roll out a thawed sheet of puff pastry and cut it into three long rectangles.
- Make the Filling: In a bowl, combine ground chicken with the lemon pepper seasoning. Mix well until evenly combined — this is your bold, zesty filling.
- Fill & Fold: Divide the chicken mixture into three portions. Shape each one into a thin line down the center of each pastry strip. Keep the filling modest so you can easily wrap the pastry around it.
- Seal & Top: Fold the pastry over the filling to enclose it fully, seam-side down. Brush the tops with a whisked egg, then sprinkle with coarse black pepper and sesame seeds for a classic wing-inspired crunch.
- Slice & Score: Cut each long roll into 2–2.5 inch pieces. Gently score the tops of each roll twice for steam release and a polished look.
- Bake: Place the rolls on a parchment-lined baking sheet. Bake for 20–25 minutes, or until the tops are golden and the bottoms are crisp and fully cooked.
- Serve with Ranch: Let cool slightly, then serve with ranch dressing — just like your favorite lemon pepper wings, but in sausage roll form.
Looking for other sausage roll ideas? Here are a few of my favorites below:
If this recipe made your day a little more delicious, follow along at Nicole Cathrine for more snack, picnic, and everyday food inspiration you’ll actually crave.
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