Hey y'all! If you're searching for an irresistibly savory snack that's sure to wow any crowd, these Sausage Pinwheels are your new best friend. Picture tender, juicy sausage wrapped in flaky puff pastry, baked to golden perfection—absolutely perfect for game days, holiday breakfasts, or cozy movie nights. Seriously, once you try these, they'll become a staple in your kitchen. Let's get cooking!
Why You'll Love This Recipe
- Quick and easy—just 5 ingredients and 30 minutes from start to finish.
- Everyone-friendly: kids and adults alike gobble them up!
- Versatile—enjoy them as snacks, appetizers, or even breakfast.
- Customizable with your favorite spices or cheeses.
- Portable and great for meal prep or potlucks.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 8 oz breakfast sausage (pork or turkey), uncooked
- ½ cup shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- 1 egg, beaten
Directions
Prep the Pastry and Sausage
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface into a 10x12-inch rectangle.
- In a bowl, combine the uncooked sausage with garlic powder.
Assemble the Pinwheels
- Spread the sausage mixture evenly over the puff pastry, leaving a ½-inch border on all sides.
- Sprinkle the shredded cheddar cheese over the sausage layer.
- Starting from a long edge, tightly roll the pastry into a log. Seal the edge with a bit of beaten egg.
- Slice the log into ½-inch thick rounds and place them cut-side up on the prepared baking sheet about 1 inch apart.
Bake
- Brush the tops with the remaining beaten egg for a shiny finish.
- Bake for 18-22 minutes, or until golden brown and cooked through.
- Let cool for 5 minutes before serving. Enjoy warm!
Notes
- Make sure the puff pastry is fully thawed but still cold for best results.
- For extra crispiness, chill the assembled log in the freezer for 10 minutes before slicing.
- Use parchment paper for easy clean-up and to prevent sticking.
Variations
- Spicy Sausage Pinwheels: Use hot Italian sausage and add a pinch of chili flakes.
- Veggie Pinwheels: Swap sausage for sautéed spinach and mushrooms.
- Cheesy Herb Version: Mix in a tablespoon of chopped chives and use mozzarella instead of cheddar.
Required Equipment
- Baking sheet
- Parchment paper
- Rolling pin
- Sharp knife
- Mixing bowl
- Pastry brush
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F (175°C) oven for 5-8 minutes for best texture.
- Freeze baked pinwheels for up to 2 months; thaw before reheating.
Suggested Pairings & Serving Recommendations
- Serve with honey mustard, ranch, or marinara dipping sauce.
- Pair with a fresh green salad or fruit platter for a light meal.
- Perfect addition to holiday brunch or breakfast spreads!
Pro Tips for Best Results
- Chill the dough before slicing to keep pinwheels round.
- Don’t overfill to prevent sausage spilling out during baking.
- For extra golden tops, brush with cream instead of egg.
FAQ
Can I make Sausage Pinwheels ahead of time?
Absolutely! Assemble and refrigerate the unbaked log up to 1 day ahead, then slice and bake when ready.
Can I use crescent roll dough instead of puff pastry?
Yes! Crescent dough gives a softer, bread-like texture, but it works just as well for this recipe.
Can Sausage Pinwheels be frozen?
Yes—freeze either before or after baking. Thaw and bake/reheat as directed for best results.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 16 pinwheels
Ingredients
- 1 sheet frozen puff pastry, thawed
- 8 oz breakfast sausage (pork or turkey), uncooked
- ½ cup shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- 1 egg, beaten
Instructions
-
1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
2Roll out the thawed puff pastry on a lightly floured surface into a 10x12-inch rectangle.
-
3In a bowl, combine the uncooked sausage with garlic powder.
-
4Spread the sausage mixture evenly over the puff pastry, leaving a ½-inch border on all sides.
-
5Sprinkle the shredded cheddar cheese over the sausage layer.
-
6Starting from a long edge, tightly roll the pastry into a log. Seal the edge with a bit of beaten egg.
-
7Slice the log into ½-inch thick rounds and place them cut-side up on the prepared baking sheet about 1 inch apart.
-
8Brush the tops with the remaining beaten egg for a shiny finish.
-
9Bake for 18-22 minutes, or until golden brown and cooked through.
-
10Let cool for 5 minutes before serving. Enjoy warm!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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