These chicken sausage rolls are everything I love in a quick mom breakfast or toddler lunch! I grew up loving pigs in a blanket, and when I started seeing sausage rolls on my feed I immediately added them to my to-make list. They’re made with a homemade dough (just greek yogurt and flour!) and a savory chicken veggie filling that’s rich in protein and iron.
They’re freezer-friendly, easy to prep ahead, and such a fun twist on traditional sausage rolls without the puff pastry. Serve them warm, pack them for daycare, or slice them into bite-size rounds to dip for little hands. My toddler and husband are both obsessed with anything pigs in a blanket or "kolache" type, so these were such a hit.
Why You And Your Toddler Will Love These Sausage Rolls
- made with simple ingredients
- packed with protein + hidden veggies
- soft and easy to chew for littles
- no puff pastry, made with homemade yogurt dough (to customize with any allergy)
- freezer-friendly for quick lunches or dinners
- balanced with carbs, protein, and fats (key to satiation + sustained energy)
- totally customizable with different seasonings or fillings
If your little one is more into muffins, try these mcgriddle dupe muffins for another savory breakfast option!
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Ingredients You'll Need
Here's what you'll need to make these chicken sausage rolls:
- ground chicken sausage – choose mild, breakfast-style for little ones
- grated carrot + onion – add moisture, fiber, and gentle sweetness
- chopped spinach – adds another veggie
- garlic powder – optional but adds great flavor
- greek yogurt or thick nondairy yogurt – key for your homemade dough
- all-purpose flour (or gluten-free blend) – forms the dough base
- olive oil – keeps the dough soft and easy to roll (can omit)
- optional seasonings: a pinch of salt, pepper, garlic powder, everything bagel, and italian herbs (optional)
See recipe card for quantities.
How To Make Your Chicken Sausage Rolls
- Step 1: In a bowl, combine raw ground chicken sausage (or breakfast sausage of choice), grated carrot, chopped spinach, grated onion, and garlic powder. mix until evenly combined.
- Step 2: In another bowl, mix greek yogurt with flour and baking powder, then a drizzle of olive oil until a soft dough forms. Knead lightly until smooth. *or skip if using pastry sheet dough
- Step 3: Roll the dough into a rectangle on a floured surface. Spoon the sausage mixture down the center, then fold the sides over to enclose it. Press edges gently to seal.
- Step 4: Place seam-side down on a parchment-lined baking sheet. Brush with egg wash and sprinkle with everything bagel seasoning (optional). Bake at 375°F for 25-30 minutes, until golden brown and cooked through (until chicken filling reaches 165°F).
Helpful Hint
Make sure to let them cool for a few minutes after baking, the filling stays hot! Slice before serving to check the center is fully cooked (no pink) and reached an internal temp of 165°F.
Substitutions
This recipe is already gluten-free (if using gluten-free all-purpose flour or oat flour) and can easily be made dairy and egg-free too!
- dairy free: use dairy-free greek-style yogurt
- egg free: use a milk wash instead or simple spray with olive/avocado oil
- flour: any all-purpose flour works, can also sub with whole wheat flour or oat flour
- ground chicken: sub with turkey or lean ground pork sausage
- veggies: swap carrot and spinach for zucchini (just squeeze out moisture)
Variations
Feel free to change these chicken sausage rolls up by adding or subbing out different mix-ins with the ground meat!
- mini rolls: slice smaller pieces for bite-sized snacks
- cheesy version: sprinkle in shredded mozzarella or cheddar
- sweet breakfast style: add a little maple syrup or herbs in the sausage mixture
- spinach feta: toss in spinach and crumbled feta for a Greek twist
How To Serve Sausage Rolls To Toddlers
- serve warm with a side of fruit or veggies for balance
- pack in a lunchbox with cucumber slices or yogurt dip
- pair with sweet potato fries or roasted broccoli for dinner
- slice into small rounds or bites for younger toddlers or BLW-friendly pieces
- pair with a dip of choice like ketchup, hummus, or yogurt ranch (fun for toddlers who love to dunk!)
Equipment
All you'll need to make these chicken sausage rolls is a mixing bowl for your filling, a grater for the veggies, and a spatula or spoon to mix everything together. You’ll also need a mixing bowl for the dough, rolling pin to roll out the dough (or honestly, a mason jar or water bottle works in a pinch), and a baking sheet lined with parchment paper to keep cleanup easy.
Storing Your Chicken Sausage Rolls
Store leftovers in an airtight container in the fridge up to 4 days, or freeze up to 2 months. Reheat in the oven or air fryer at 350°F for 5–7 minutes, or simply just pop in the microwave!
Tiff's Dietitian Tip
These chicken sausage rolls are a great balance of protein, iron, carbs, and veggies. Perfect for toddlers who need filling meals to stay satisfied! Using greek yogurt dough keeps the texture soft and protein-packed, while grated veggies add fiber and moisture. Plus offers veggies and protein in an easy way for them to grab and hold!
I would make the filling thinner and more flat for easy biting + chewing, plus it doesn't make the meat center look so overwhelming to toddlers.
FAQ
You can! Just mix cooked, crumbled sausage with grated veggies and reduce bake time slightly. You can totally even sub out and use precooked chicken sausage links too!
Yes! Cook at 350°F for about 10–12 minutes, flipping halfway until golden and cooked through.
Absolutely, refrigerate the dough for up to 2 days before assembling.
Yes, you totally can! Using a store-bought puff pastry sheet is an easy shortcut if you’re short on time. Just thaw it according to package directions, roll it out slightly, and wrap your chicken mixture inside like you would with the homemade dough. You’ll want to bake at 400°F (200°C) for about 20–25 minutes (15-18 minutes for minis), or until the pastry is golden brown and puffed, and the chicken filling is fully cooked (no pink inside). The center should reach 165°F for food safety!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these chicken sausage rolls:
Chicken Sausage Rolls (toddler friendly + veggie packed)
Equipment
- parchment paper
Ingredients
for the dough
- 2 cups plain greek yogurt or thick dairy-free yogurt
- 2 cups all-purpose flour or gluten-free blend or oat flour (+ ½ cup more for rolling out)
- 4 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon olive oil
for the filling
- 1 lb raw ground chicken sausage mild or breakfast style
- 1 carrot finely grated
- 1 handful spinach finely chopped
- ¼ small onion grated
- ½ teaspoon garlic powder
- ½ teaspoon italian herbs or everything bagel seasoning optional for topping
Instructions
- In a bowl, combine raw ground chicken sausage, grated carrot, grated onion, and garlic. Mix until evenly combined.
- In another bowl, combine greek yogurt, flour, and olive oil. Stir until a soft dough forms, then knead lightly until smooth.
- Roll the dough into a rectangle on a floured surface. Spoon the sausage mixture down the center, then fold both sides over to cover the filling. Press edges gently to seal.
- Place seam-side down on a parchment-lined baking sheet. Bake at 375°f for 25–30 minutes, until golden brown and the chicken filling is fully cooked (165°F). Let cool slightly before slicing.
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