Savory Sausage Pinwheels Recipe

Ingredients

• 30 mlvegetable oil
• 2 cloves, mincedgarlic
• 454 gground breakfast sausage
• 113 gcream cheese
• 1 teaspoonkosher salt
• 1 teaspoonblack pepper
• 1 cancrescent roll dough (seamless sheet, not precut)
• 60 gcheddar cheese, shredded
• 45 mlgreen onion, minced

Instructions

1. 1

   Cook the garlic

   Heat the vegetable oil in a large saucepan over medium heat until hot and shimmering. Add the minced garlic and cook for 2 to 3 minutes, until fragrant and beginning to turn golden.

2. 2

   Brown the sausage

   Add the ground breakfast sausage and cook, breaking it up as it browns, for about 8 minutes or until cooked through. Drain off any excess oil.

3. 3

   Mix the filling

   Transfer the sausage to a mixing bowl and stir in the cream cheese until combined. Season with the kosher salt and black pepper, bearing in mind that the sausage may already be well seasoned. Refrigerate the mixture for about 15 to 20 minutes, until it reaches room temperature.

4. 4

   Lay out the dough

   Place a large rectangle of plastic wrap on a clean counter or cutting board. Unroll the crescent roll dough sheet in the middle.

5. 5

   Add the toppings

   Spread the sausage mixture evenly over the dough, leaving a 1.3 cm strip clear along one long edge for sealing. Scatter the shredded cheddar and minced green onion over the filling.

6. 6

   Roll and seal

   Use the plastic wrap to help roll the dough up from a long edge into a tight log. Moisten the bare strip with a little water, then pinch the seam closed.

7. 7

   Chill the log

   Wrap the log tightly in the plastic wrap and freeze it for about 20 minutes, until firm enough to slice neatly.

8. 8

   Heat the oven

   While the log chills, preheat the oven to 190°C.

9. 9

   Slice the pinwheels

   Unwrap the firm log and cut it into 8 equal pieces. Arrange them on a baking sheet lined with parchment, leaving space between the slices.

10. 10

    Bake until golden

    Bake for 15 to 17 minutes, until the pinwheels are golden brown and cooked through.

11. 11

    Serve warm

    Take the pinwheels out of the oven and let them cool slightly before serving.

What are sausage pinwheels?

Sausage pinwheels are savoury American appetisers made by rolling a seasoned filling inside pastry, then slicing and baking it into spirals. This version pairs breakfast sausage with cream cheese, cheddar and green onion.

The cream cheese helps bind the sausage into a spreadable filling, while the crescent dough provides a flaky outer layer. Chilling the roll before slicing helps the spirals hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 12g protein, 9g carbs, 22g fat.

The crescent dough supplies most of the carbohydrate, while the sausage, cream cheese, cheddar and oil contribute much of the fat. Sausage and cheese also provide protein. Pair a pinwheel with a generous serving of fresh vegetables or salad for a more balanced plate.

Building the filling

Breakfast sausage: brown it thoroughly and break it into small pieces so it spreads evenly across the dough.

Cream cheese: mix it with the cooked sausage while the meat is still warm enough to combine easily. Cool the mixture to room temperature before assembling so it is easier to handle.

Rolling and sealing

Even layer: spread the filling across the dough without piling it up, and leave the specified 1.3 cm strip uncovered along one long side.

Tight log: use the plastic wrap to guide the roll, then dampen and pinch the bare dough edge to seal it. A secure seam helps the roll stay together as it bakes.

Getting neat slices

Firm dough: give the wrapped log about 20 minutes in the freezer, checking that it is firm enough to cut cleanly. If it still feels soft, it may be harder to keep the spirals intact.

Even pieces: cut the log into 8 equal slices and space them on the lined baking sheet so they have room as the dough expands.

When they are done

Colour: bake at 190°C for 15 to 17 minutes, looking for a golden-brown pastry surface.

Centre: the recipe calls for the pinwheels to be cooked through as well as golden. Let them cool slightly after baking before serving warm.

Serving ideas

These rich, savoury bites work well on an appetiser platter alongside fresh vegetables or a crisp salad. Their small spiral shape also makes them convenient to serve as party snacks.

Serve them warm, when the pastry is freshly baked and the cheesy sausage filling is soft.

Recipe notes & tips

• Use a seamless crescent dough sheet rather than precut dough.
• Break the sausage into small pieces while it cooks for a filling that spreads more evenly.
• Drain excess oil from the cooked sausage before mixing in the cream cheese.
• Leave the clear strip along the dough edge so the roll can be sealed.
• Chill the wrapped log until firm enough to slice without squashing the spirals.
• Leave space between the slices on the baking sheet.

Variations

• Extra green onion: add a little more minced green onion over the filling for a sharper savoury note.
• Different cheddar: use a stronger cheddar for a more pronounced cheese flavour.
• Milder seasoning: reduce the black pepper to suit your breakfast sausage.
• Spicier sausage: choose a spicier breakfast sausage for a warmer filling.
• Smaller bites: slice the chilled log into more pieces for smaller appetiser portions, allowing for their size when checking doneness.

Common mistakes to avoid

• Garlic browning too far: cook it over medium heat and take care not to let it darken beyond golden.
• Greasy filling: drain excess oil from the pan before combining the sausage with cream cheese.
• Filling too warm: cool the mixture to room temperature before spreading it on the dough.
• Loose seam: moisten the bare dough strip and pinch it closed before chilling.
• Squashed spirals: freeze the wrapped log until firm enough to slice neatly.
• Slices too close together: leave ample space between them so the dough can expand.

How to store

Refrigerate leftover pinwheels in a covered container and eat within 3 days. Reheat in an oven until warmed through to help the pastry regain some crispness.

Frequently asked questions