I love sausage rolls, they are one of my favorite snacks to eat over the holidays and pair well with a few cocktails. These turkey sausage rolls are so simple to whip up and taste amazing, using the ground turkey lightens them up a little. I used the pre-made puff pastry to keep things quick and easy, there are a few different brands out there so points could vary and I can only give points based on what I used. Recipe makes 36 sausage rolls, 2SP each on all 3 MyWW programs, on both blue & purple you can have 2 sausage rolls for 3SP. They freeze very well so it is a recipe you can make ahead of time and freeze for when needed.

Turkey sausage rolls

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 36
2PP, 2SP each blue, green & purple (2 for 3SP on both blue/purple) 2PP


  • 1 lb ground turkey (weighed raw)
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 tsp thyme
  • 2 tsp sage
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • dash salt/pepper
  • 1 package puff pastry
  • Egg wash for brushing on top (1 egg with a splash of milk *you won't use much of it so I do not include it in the ingredients when I am figuring out the points.)


  • Preheat oven to 400F, line a baking sheet with parchment paper.
  • In a bowl mix all ingredients, turkey, egg, breadcrumbs and seasonings.
  • Flour your surface a little and roll out the dough, depending on what brand you use, mine had 2 sheets that were 10x10, I rolled them out a little to get them to more of a 10x12 rectangle and then cut each piece into 3 long strips, giving me 6 strips in total.
  • Separate the meat mixture into 6 equal portions, roll out each portion so it is a long skinny piece and place on each pastry strip.
  • Fold over the pastry and use a fork to seal the ends.
  • Use a little egg/milk mixture to brush them, then cut each long piece into 6, easiest way would be to cut each in half, then each half in 3, this way they will all be about the same size, you should have 36 pieces in total.
  • Place on a cookie sheet lined with parchment paper , keeping them an inch or two apart.
  • Bake for 20-25 minutes or until the pastry is a golden brown, let cool for 5 minutes and serve.
  • Store in the fridge, they will freeze well.


Personal Points- 2 using WW recipe builder 
Smart points- blue, purple & green- 2SP *2 for 3SP blue/purple- using WW recipe builder
Points plus- 2 using PP calculator
Nutritional information.. Calories 59...Fat 2.9g...Sat fat 1g...Carbs 4.1g...Fiber 0.3g..Sugar 0.1g...Protein 3.8g using My Fitness Pa *Note- includes all ingredients
Author: Drizzle




  1. With these Turkey rolls, may I substitute with Italian ground sausage, or would that be too greasy?

    • Drizzle Reply

      Sorry for the late reply, yes I think ground sausage will still work well

    • Drizzle Reply

      Hi I usually always use dried seasoning as it just keeps better

  2. Thanks so much for the recipe. I love sausage rolls. Using turkey is definitely a different experience but they were good. There could be improvements though. Because it’s turkey it tends to be quite bland. It was more bland for me and I feel that there could be more spices used. I’m just not sure which LOL. Definitely taste better with a little more salt on them but I’m sure there’s others spices out there we could put in there without using salt and have it taste really good. Either that or maybe add some onion to it? All in all it is a good recipe worth making with that one improvement. They are very fun to make and when I was finished I felt like a chef! I’m not the best cook which is why I looked to these recipes. I wasn’t disappointed.

    • Drizzle Reply

      HI Colleen, I am so glad you enjoyed the sausage rolls, spices are definitely a great addition, everyone has different taste buds so it’s about finding one you like 🙂

  3. Hmm. I have all but puff pastry, however I have reduced fat crescent rolls that really need used up. I might try this and substitute.

    • Drizzle Reply

      Oh that sounds interesting, I think they would taste good in the crescent rolls 🙂

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