why make this recipe
Sausage Pinwheels are quick and tasty. They make a good snack or party food. You can cook them fast and they please most people. They work well for busy nights or for guests.
introduction
This recipe uses puff pastry and sausage. It gives flaky, savory bites that are easy to eat. You can change the sausage or cheese to match your taste. If you like one-pan meals, try a related cheesy sausage rice skillet for a full meal.
how to make Sausage Pinwheels
Make the filling, spread it on the pastry, roll, slice, and bake. Keep the roll tight so the pinwheels hold shape. Brush with egg for a golden top.
Ingredients :
- 1 package of puff pastry
- 1 pound of sausage (Italian or breakfast)
- 1 cup shredded cheddar cheese
- 1 tablespoon Dijon mustard
- 1 egg (for egg wash)
- Salt and pepper to taste
Directions :
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface.
- In a bowl, mix the sausage, cheddar cheese, Dijon mustard, salt, and pepper until well combined.
- Spread the sausage mixture evenly over the puff pastry.
- Roll the pastry tightly into a log and slice it into 1-inch pinwheels.
- Place the pinwheels on a baking sheet lined with parchment paper.
- Beat the egg and brush it over each pinwheel for a golden finish.
- Bake in the oven for 15-20 minutes until golden brown and cooked through.
- Serve warm as an appetizer.
how to serve Sausage Pinwheels
Serve warm on a platter. They pair well with mustard, ketchup, or a simple ranch dip. You can add a side salad for a light meal. For a soup-and-appetizer combo, try them with an Italian sausage white bean soup.
how to store Sausage Pinwheels
Let them cool to room temperature. Put leftovers in an airtight container. Store in the fridge for up to 3 days. Reheat in an oven or air fryer for best crispness.
tips to make Sausage Pinwheels
- Use cold puff pastry so it stays flaky.
- Cook sausage first if it is raw; drain excess fat before mixing.
- Press filling thinly and close when you roll to avoid gaps.
- Chill the log 10 minutes before slicing to keep neat pinwheels.
variation (if any)
- Add cream cheese for a richer filling.
- Use different cheeses like mozzarella or pepper jack.
- Add herbs or chopped peppers for extra flavor.
- Make mini or large pinwheels by changing slice thickness.
FAQs
Q: Can I use frozen sausage?
A: Yes. Thaw and cook the sausage before mixing.
Q: Can I freeze the pinwheels before baking?
A: Yes. Place slices on a tray, freeze, then store in a bag. Bake from frozen, add a few extra minutes.
Q: Are these safe to eat cold?
A: They are best warm, but you can eat leftovers cold if you prefer.
Q: Can I make them vegetarian?
A: Yes. Use a plant-based sausage or a vegetable filling like mushrooms and spinach.
Conclusion
For another tasty twist, see this Sausage and Cream Cheese Pinwheels Recipe: Sausage and Cream Cheese Pinwheels Recipe.
Sausage Pinwheels
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface.
- In a bowl, mix the sausage, cheddar cheese, Dijon mustard, salt, and pepper until well combined.
- Spread the sausage mixture evenly over the puff pastry.
- Roll the pastry tightly into a log and slice it into 1-inch pinwheels.
- Place the pinwheels on a baking sheet lined with parchment paper.
- Beat the egg and brush it over each pinwheel for a golden finish.
- Bake in the oven for 15-20 minutes until golden brown and cooked through.