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Australian Sausage Rolls (or Ground Beef Rolls) Recipe


Back in junior high school in my Home Economics class, we were taught how to make these delicious recipe for sausage rolls. It is the only recipe (other than a jelly omelet which I've never made as an adult) that I remembered and often made them for my mom, dad, and brothers as I was growing up. I thought it was great our Home-Ec teacher was teaching us to cook some international type recipes and that I would continue to make them well past finishing the class.

Over the years, I have modified the recipe slightly and while it's similar in taste to the original, it more closely suits my tastes and desired spices. The savory flavor from the meat and spices is very nicely complemented by the slight sweetness that comes from the crescent rolls. In the photos below, that also demonstrate how to make sausage roll, I used 93% lean ground beef, but no matter what you use, they taste great!

My 8 year old son absolutely loves these and after his first one, he usually wants one or two more! And my husband, well, he'd eat all of them if there weren't more of us wanting to eat, too. I hope you will enjoy this Australian Sausage Rolls recipe! Drop me a line and let me know! They are just Aussie-um!


Cook Time

Prep timeCook timeReady inYields

20 min

10 min

30 min

Yields 16 rolls for about 8 servings



  • 1 1/2 lbs Sausage or Beef, ground
  • 2 rolls Crescent Rolls, in the refridgerated section
  • 1 clove Garlic, minced
  • 1 medium Onion, chopped
  • 1/2 tsp Salt, more as desired
  • 1/4 tsp Black Pepper
  • 2 tsp Parsley flakes, dried
  • 1 tsp Fennel Seeds
  • 1 tsp Thyme, ground
  • 2 Tbsp Flour, all-purpose


  1. Preheat oven to 375 degrees. Prepare two baking sheets with parchment paper.
  2. In a large, hot sauté pan, add the sausage or beef, onion, and garlic. Heat until meat is browned over medium heat.
  3. Once meat is browned, drain any excess fat. I like to make this recipe with 93% lean ground beef and there is very little fat to drain.
  4. Add the salt, pepper, parsley, fennel seeds, and thyme and stir into the meat mixture. Add in the flour and stir again making sure all flour is mixed in well. This will help the meat mixture hold together a little better.
  5. On a clean flat surface, place a piece of wax paper. Unroll the first roll of Crescent Rolls onto the wax paper. Separate the triangle pieces so that they're easy to separate - I like to use a pizza cutter to quickly go over the perforated lines.
  6. Separate one triangle of crescent roll dough and place it down on the parchment paper. If it's a small triangle, try to gently press it outward to make it slightly larger. Using a tablespoon, place a spoonful of meat mixture into the center of the dough. Add more if it looks like it will fit and the dough can still be rolled.
  7. To form the roll, fold over the center triangle over the top of the meat mixture. Then gently take one of the remaining corners and pull it up toward the center and press the seam between the two folded areas together. Gently pull the long edge up toward the center and crimp where possible. The remaining corner will then be gently pulled over the top of the other folds, crimping any open areas, and then wrap the end around the roll and gently press. Any exposed meat areas should be crimped closed.
  8. Place about 2-inches apart on the parchment lined baking sheet. Place in the oven and bake for 10-12 minutes or until the crescent roll dough is golden brown.
  9. Remove from the oven and serve.

More Delicious Ground Beef Recipes

  • Mozzarella Stuffed Hamburgers - Looking for a delicious twist on the same ol' burger recipe? Try these Mozzarella Stuffed Burgers with unique flavors including capers, dijon, sun-dried tomatoes, caraway seeds, red onions, and Roma tomatoes. It will become your absolute favorite burger recipe!
  • Polish Galumpki (Stuffed Cabbage) - Delicious meat and rice combination stuffed inside cabbage leaves - a delicious recipe that tastes delicious even as leftovers!


Nyesha Pagnou MPH from USA on April 07, 2020:

This looks like a very tasty meal. Thanks for sharing the recipe!

Dale Anderson from The High Seas on August 13, 2014:

5 stars...oh how i miss the tastes of home

Keely Deuschle (author) from Florida on January 19, 2013:

Thank you! I hope that you will enjoy them, TTombs08!

Scroll to Continue

Keely Deuschle (author) from Florida on January 19, 2013:

Oops! Thanks for letting me know about the typo! I hope you do get a chance to try these!

Lela from Somewhere near the heart of Texas on January 18, 2013:

Loved that last line "Remove the oven"! I'm sure you meant, remove from the oven! Some typos are really fun, right?

Sounds totally delicious and I will try these next week for sure.


Terrye Toombs from Somewhere between Heaven and Hell without a road map. on January 18, 2013:

This is going to be a "must try!" Thank you for sharing your recipe!

Keely Deuschle (author) from Florida on January 15, 2013:


It sounds like you had an exciting trip! My dad used to visit there and also brought home a boomerang once - we were always fascinated with it! I'd love to visit both Australia and New Zealand one day. I hope you have a chance to try these! They're even really tasty the next day right out of the fridge! Thanks for stopping by to comment!

Kas from Bartlett, Tennessee on January 14, 2013:

Okay, now you've got me excited to try this. My wife and I just passed through Australia on our way home from New Zealand and the only thing I got to take home was a boomerang! Didn't get to try any delicacies......and my wife and I love international food. Thanks for a great hub, very detailed and seems easy enough to make. Voting up!

Keely Deuschle (author) from Florida on January 08, 2013:

Brett, I'd love to hear more about the British version! They're very easy to make. The most challenging part is rolling them, but the crescent dough is very forgiving! Thanks for sharing!

Keely Deuschle (author) from Florida on January 08, 2013:

Thank you, alocsin! I don't think I've ever seen them any place either! But they are definitely an easy and tasty treat for an appetizer or as we have it for a full meal with some veggies!

Keely Deuschle (author) from Florida on January 08, 2013:

Vespawoolf, yeah, I'm not really sure what the home-ec teacher was thinking with a jelly omelet, but if I remember correct, it was actually pretty tasty with grape jelly - I've yet to try it as an adult, though! Thanks for stopping by to comment!

Keely Deuschle (author) from Florida on January 08, 2013:

Om, thank you! Oh, I can attest that they are very yummy! In fact, I made them again last night and had one cold for lunch today - delicious!

Brett C from Asia on January 04, 2013:

They sound delicious, not hard to make and a twist on the British version.

Up, useful, pinned, tweeted and shared.

Aurelio Locsin from Orange County, CA on January 03, 2013:

Here's something I've never seen here in Southern California, much less tasted. But it looks easy enough that anyone can make it. Voting this Up and Useful.

Vespa Woolf from Peru, South America on December 28, 2012:

These sound really delicous. I have to admit the jelly omelette doesn't sound so appetizing, though! Thanks for sharing. I hope to try this when we're back in the US and can get crescent roll dough! : )

Om Paramapoonya on December 28, 2012:

These rolls sound very yummy and pretty easy. Your step-by-step pictures are also very nice.

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