Sausage Pinwheels Recipe
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These delicious sausage pinwheels are made with flaky puff pastry wrapped around savory Italian sausage, parmesan and mozzarella cheese. This is the perfect recipe for breakfast, brunch, or as a party appetizer!
Puff Pastry Sausage Rolls have been a family favorite since I was a child. Puff Pastry Sausage Bites are a quicker, easier version in bite-sized form. These Italian Sausage Pinwheels are also made with puff pastry, but I deviated from tradition and added two types of Italian cheeses and served them with Pizza Sauce. So yummy!!
📋 What you will need
- Bulk Italian Sausage – I used sweet, but you could substitute spicy if you prefer. Regular pork sausage is delicious as well, I was just going for variety.
- Mozzarella and Parmesan Cheese – both cheeses are finely shredded to give an even coverage over the pastry.
- Puff Pastry Sheet – a store-bought puff pastry works well and makes this recipe even easier to prepare.
- An Egg and Water are used as glue to hold the cheeses in place.
- Garlic and Onion Powders – these give an added boost of flavor. You could also add red pepper flakes to spice up your pinwheels.
- Italian Parsley – adds a bright, fresh flavor to these yummy snacks.
Be sure to check out the detailed printable recipe card below
🎉 more delicious party appetizers
👩🏻🍳 How to make sausage pinwheels with puff pastry
Preheat oven to 400 degrees. Line two baking sheets with parchment paper, set aside.
Beat the egg and water together with a fork in a small bowl.
Mix the mozzarella, parmesan, onion powder, garlic powder, and Italian parsley together in a medium bowl.
Unwrap the package of puff pastry and place one sheet on a lightly floured surface. Lightly roll with a rolling pin to make the pastry 10-inches wide.
Brush the egg wash over the pastry sheet.
Sprinkle the cheese mixture evenly over the top.
Drop the sausage evenly over the top of the cheese mixture.
Roll the pastry over, starting at the short side closest to you, until it forms a log.
Score half-inch lines with a knife all the way down the roll, like you would with cinnamon rolls. You should have 20 even “slices”. Cut on the score lines and place the slices on the prepared baking sheets.
Brush the slices with egg wash and bake for 15 minutes, or until golden brown. Remove from oven and transfer to a wire cooling rack. Allow to cool for 10 minutes before serving.
📌 Recipe Notes & Tips
- Sausage pinwheels are best served warm or at room temperature, but we have been known to eat them cold out of the refrigerator as well.
- The bottoms tend to caramelize and darken while baking. This is normal and just adds to the flavor.
- Keep the puff pastry cold until ready to roll. It will become sticky if left on the counter too long.
- Save the second sheet of puff pastry, wrapped in plastic wrap in the refrigerator for no more than 2 days. Use for another recipe or double this recipe and make even more sausage pinwheels!
🥣 Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Baking Sheets
- Wire Cooling Racks
- Parchment Paper Sheets
- Ruler
- Rolling Pin
- Chefs Knife – make sure it is sharp!
- Box Grater
- Mixing Bowl
- Silicone Pastry Brush – they apparently changed their design.
🥡 Make ahead and storing leftovers
TO MAKE AHEAD OF TIME
Place the unbaked sausage pinwheels on a baking sheet. Cover and freeze until firm. Remove the frozen slices and store in a gallon size zipper top bag, or airtight container in the freezer for up to one month.
When ready to serve, bake the frozen slices on a parchment lined baking sheet at 400 degrees for 20 minutes, or until puffed and golden brown and the sausage is cooked through.
to store leftovers
Store in an airtight container in the refrigerator up to 5 days. Trust me, they won’t last that long!
More puff pastry appetizers
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Enjoy!!
Sausage Pinwheels Recipe
Ingredients
- 1 sheet puff pastry, thawed from a 17.3-ounce package
- 1 large egg
- 1 tablespoon water
- 0.5 cup shredded mozzarella
- .25 cup finely shredded parmesan cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 tablespoon chopped Italian parsley
- 8 ounces bulk Italian sausage
Instructions
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper, set aside.
- Beat the egg and water together with a fork in a small bowl.
- Mix the mozzarella, parmesan, onion powder, garlic powder, and Italian parsley together in a medium bowl.
- Unwrap the package of puff pastry and place one sheet on a lightly floured surface. Lightly roll with a rolling pin to make the pastry 10-inches wide.
- Brush the egg wash over the pastry sheet. Sprinkle the cheese mixture evenly over the top. Drop the sausage evenly over the top of the cheese mixture.
Quick Tip
- Roll the pastry over, starting at the short side closest to you, until it forms a log.
Quick Tip
- Double check to make sure the log is 10-inches wide so you will end up with twenty half-inch wide slices.
- Score half-inch lines with a knife all the way down the roll, like you would with cinnamon rolls. You should have 20 even "slices". Cut on the score lines and place the slices on the prepared baking sheets.
- Brush the slices with egg wash and bake for 15 minutes, or until golden brown. Remove from oven and transfer to a wire cooling rack. Allow to cool for 10 minutes before serving.
Notes
- Sausage pinwheels are best served warm or at room temperature, but we have been known to eat them cold out of the refrigerator as well.
- The bottoms tend to caramelize and darken while baking. This is normal and just adds to the flavor.
- Keep the puff pastry cold until ready to roll. It will become sticky if left on the counter too long.
- Save the second sheet of puff pastry, wrapped in plastic wrap in the refrigerator for no more than 2 days. Use for another recipe or double this recipe and make even more sausage pinwheels!
Do you cook the sauage first?
No you do not, Cathy. It cooks in the puff pastry.
Making these for Xmas morning 🙂 Question, why the two baking sheets?
To make sure they cook evenly, Jennifer. Some ovens, mine included, work best when baking one sheet at a time. You know your oven best, if it works for you go for it!!