I love how these sausage pinwheels come out golden, flaky, and packed with savory filling every time. They’re the kind of appetizer, breakfast, or brunch bite that disappears fast.
I’m obsessed with these sausage pinwheels because they hit that savory, flaky, cheesy spot without acting fussy about it. I love how the puff pastry gets crisp around the edges while the breakfast sausage brings all the bold, salty bite I want in an appetizer or brunch plate.
And yes, I absolutely count these as breakfast if I grab one straight from the tray. Maybe two.
They’re the kind of little bites I put out “for everyone” and then hover near like I have no self-control. But honestly, I’m not apologizing for that.
I included video too, because same craving.
Ingredients
- Puff pastry brings those flaky, buttery layers everyone reaches for first.
- Breakfast sausage makes these hearty, savory, and totally brunch-table friendly.
- Mild Italian sausage works too, giving a little herby kick without going wild.
- Cream cheese keeps the filling creamy, cozy, and not dry at all.
- Sharp cheddar adds that melty, tangy bite you’ll definitely notice.
- Green onions bring freshness and a tiny crunch, so it’s not too heavy.
- Egg wash gives the tops that shiny, golden bakery-style finish.
- Garlic powder adds easy flavor without making the filling taste too strong.
- Black pepper gives a little warmth in the background.
Nothing fancy.
- Kosher salt pulls everything together, because sausage still needs balance.
- Plus, these feel snacky but filling, which is honestly the best combo.
- Basically, they’re cheesy sausage bites wrapped in flaky happiness.
Ingredient Quantities
- 1 sheet frozen puff pastry, thawed (about 8 by 8 inches)
- 1 pound bulk breakfast sausage or mild Italian sausage, casings removed
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped green onions
- 1 large egg, lightly beaten (for egg wash)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
How to Make this
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Remove casings from sausage and cook in a skillet over medium heat, breaking into small pieces, until no longer pink; drain any excess fat and let cool slightly.
3. In a bowl, combine cooked sausage, softened cream cheese, shredded cheddar, chopped green onions, garlic powder, black pepper, and kosher salt until evenly mixed.
4. On a lightly floured surface, unfold the thawed puff pastry and gently roll to smooth seams and make an approximately 8 by 8 inch rectangle.
5. Spread the sausage and cheese mixture evenly over the pastry, leaving a 1/2 inch border along one long edge.
6. Starting from the opposite long edge, tightly roll the pastry into a log, sealing the edge by pressing lightly; place seam side down.
7. Chill the log in the refrigerator for 10 to 15 minutes to firm up for easier slicing.
8. Using a sharp knife, slice the chilled log into 12 even pinwheels, about 3/4 inch thick.
9. Arrange the pinwheels on the prepared baking sheet about 1 inch apart and brush the tops with the lightly beaten egg.
10. Bake for 15 to 20 minutes, until golden brown and puffed; let cool a few minutes before serving.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Skillet
5. Wooden spoon or spatula
6. Mixing bowl
7. Rolling pin
8. Sharp knife
9. Pastry brush
FAQ
Sausage Pinwheels Recipe Substitutions and Variations
- Puff pastry: use refrigerated crescent roll dough for a slightly softer, flakier texture or phyllo sheets for a lighter, crisper result (layer and brush with butter).
- Bulk breakfast or mild Italian sausage: substitute ground turkey or chicken seasoned with 1/2 teaspoon fennel and 1/4 teaspoon paprika, or use crumbled cooked chorizo for a spicier variation.
- Cream cheese: swap with ricotta for a lighter, slightly grainy filling, or use mascarpone for a richer, silkier mouthfeel.
- Sharp cheddar: replace with Monterey Jack or Colby for milder flavor, or use grated Gruyere for a nuttier, more complex taste.
Pro Tips
1. Chill the rolled log well before slicing. Cold pastry holds its shape and gives cleaner pinwheels, so if 10 to 15 minutes is not enough, pop it in the freezer for 5 extra minutes.
2. Remove most of the sausage fat while it is still warm but save a teaspoon to stir into the filling if it seems dry. That little bit of flavor helps the filling stay moist without making the pastry soggy.
3. Brush the edges with a little egg wash before sealing the roll to help the seam stick, and make sure the seam sits on the baking sheet when you bake so the log does not unroll.
4. Keep pinwheels slightly apart on the sheet and rotate the pan halfway through baking for even browning. If the tops brown too quickly, tent loosely with foil for the last few minutes.
Sausage Pinwheels Recipe
I love how these sausage pinwheels come out golden, flaky, and packed with savory filling every time. They’re the kind of appetizer, breakfast, or brunch bite that disappears fast.
8
servings
435
kcal
Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Skillet
5. Wooden spoon or spatula
6. Mixing bowl
7. Rolling pin
8. Sharp knife
9. Pastry brush
Ingredients
-
1 sheet frozen puff pastry, thawed (about 8 by 8 inches)
-
1 pound bulk breakfast sausage or mild Italian sausage, casings removed
-
4 ounces cream cheese, softened
-
1 cup shredded sharp cheddar cheese
-
1/4 cup finely chopped green onions
-
1 large egg, lightly beaten (for egg wash)
-
1/2 teaspoon garlic powder
-
1/4 teaspoon black pepper
-
1/4 teaspoon kosher salt
Directions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Remove casings from sausage and cook in a skillet over medium heat, breaking into small pieces, until no longer pink; drain any excess fat and let cool slightly.
- In a bowl, combine cooked sausage, softened cream cheese, shredded cheddar, chopped green onions, garlic powder, black pepper, and kosher salt until evenly mixed.
- On a lightly floured surface, unfold the thawed puff pastry and gently roll to smooth seams and make an approximately 8 by 8 inch rectangle.
- Spread the sausage and cheese mixture evenly over the pastry, leaving a 1/2 inch border along one long edge.
- Starting from the opposite long edge, tightly roll the pastry into a log, sealing the edge by pressing lightly; place seam side down.
- Chill the log in the refrigerator for 10 to 15 minutes to firm up for easier slicing.
- Using a sharp knife, slice the chilled log into 12 even pinwheels, about 3/4 inch thick.
- Arrange the pinwheels on the prepared baking sheet about 1 inch apart and brush the tops with the lightly beaten egg.
- Bake for 15 to 20 minutes, until golden brown and puffed; let cool a few minutes before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 124g
- Total number of serves: 8
- Calories: 435kcal
- Fat: 41.4g
- Saturated Fat: 15.6g
- Trans Fat: 0.13g
- Polyunsaturated: 3.1g
- Monounsaturated: 10g
- Cholesterol: 105mg
- Sodium: 693mg
- Potassium: 416mg
- Carbohydrates: 16.5g
- Fiber: 0.4g
- Sugar: 0.8g
- Protein: 16.1g
- Vitamin A: 250IU
- Vitamin C: 0.4mg
- Calcium: 147mg
- Iron: 2mg
