If you’ve relegated sausage rolls solely to the finger-food category, you’re missing out. Bulked out with vegetables, they make a splendid dinner or lunch that will entice even picky eaters. Zucchini and onion—which are finely grated in an almost equal ratio to the ground meat—are cheap and plentiful, and they prove to be flavorful padding along with the panko, stretching the meat further. But perhaps more importantly, they provide pools of moisture that enable you to mix the meat vigorously in the style of dumplings or kebabs, making the filling juicy and bouncy rather than dense and leaden. The resulting sausage rolls are light but substantial, encased in buttery, burnished pastry.