Sausage Pinwheels
Sausage pinwheels are the perfect blend of flaky puff pastry and savory sausage, making them an irresistible snack or appetizer. Whether for a party, brunch, or a quick bite, these pinwheels are easy to make and endlessly customizable!
Equipment
- Rolling pin – To flatten and even out the puff pastry.
- Sharp knife – For clean slicing of the pinwheel rolls.
- Mixing bowl – To combine sausage and seasonings.
- Baking sheet – To bake the pinwheels evenly.
- Parchment paper – To prevent sticking and ensure even baking.
- Pastry brush – For applying the egg wash for a golden finish.
- Refrigerator – To chill the dough before slicing for better shape.
- Oven – To bake the pinwheels to crispy perfection.
Ingredients
- For the Pinwheels:
- 1 sheet puff pastry thawed
- ½ lb ground sausage mild, spicy, or flavored
- ½ cup shredded cheese cheddar, mozzarella, or Parmesan (optional)
- 1 tbsp Dijon mustard optional, for extra flavor
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional, for heat
- 1 tbsp chopped fresh parsley or thyme
- 1 egg beaten (for egg wash)
Instructions
- 1️⃣ Preheat & Prepare:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- 2️⃣ Roll Out the Pastry:
- Lightly flour a work surface and roll out puff pastry into a 10x12-inch rectangle.
- 3️⃣ Prepare the Filling:
- In a bowl, mix sausage, cheese, mustard, garlic powder, paprika, cayenne, and parsley.
- 4️⃣ Assemble the Pinwheels:
- Spread the sausage mixture evenly over the pastry, leaving a ½-inch border.
- Roll up tightly from the long side into a log shape.
- Use a bit of water to seal the edge.
- 5️⃣ Chill & Slice:
- Refrigerate the log for 15 minutes (this makes slicing easier).
- Slice into ½-inch thick rounds using a sharp knife.
- 6️⃣ Bake to Perfection:
- Arrange pinwheels on the baking sheet 1 inch apart.
- Brush with egg wash for a golden finish.
- Bake for 20–25 minutes until puffed and golden brown.
- 7️⃣ Serve & Enjoy!
- Let cool for 5 minutes, then serve warm with your favorite dips.
Notes
✅ Vegetarian Option: Use plant-based sausage or a mix of sautéed mushrooms and spinach.
✅ Gluten-Free: Use gluten-free puff pastry.
✅ Sweet & Savory: Add a layer of fig jam or caramelized onions before rolling.
✅ Dipping Sauces: Try honey mustard, ranch, sriracha aioli, or marinara sauce.
✅ Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze before baking: Slice, freeze on a tray, then transfer to a bag. Bake from frozen, adding 5-7 minutes to cooking time.
Reheat: Bake at 350°F (175°C) for 10 minutes for the best texture.
✅ Gluten-Free: Use gluten-free puff pastry.
✅ Sweet & Savory: Add a layer of fig jam or caramelized onions before rolling.
✅ Dipping Sauces: Try honey mustard, ranch, sriracha aioli, or marinara sauce.
✅ Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze before baking: Slice, freeze on a tray, then transfer to a bag. Bake from frozen, adding 5-7 minutes to cooking time.
Reheat: Bake at 350°F (175°C) for 10 minutes for the best texture.