Sausage Pinwheels
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Sausage Pinwheels always come through when I need something simple and flavorful, with flaky pastry wrapping around creamy cheese, seasoned sausage, and melty mozzarella that bakes into crisp, golden spirals. There’s a step that keeps each slice neat before baking, and I’ll show you how easy it is to do.
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Sausage Pinwheels are my go-to for game day parties, holiday appetizers, potlucks, and even tailgates because they’re easy to share and always the first thing gone. I can prep them ahead, chill the rolls, then just slice and bake when it’s time to serve. They keep well in the fridge and freeze perfectly, so making a double batch always pays off.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sausage Pinwheels with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making these sausage pinwheels easy if you follow my simple instructions below.
Cook the Sausage
In a large skillet over medium-high heat, stir the sausage for 10 minutes until browned and cooked through, breaking it up into small crumbles with a wooden spoon or spatula as it cooks. I like using this deep non-stick skillet here because it gives you even browning without burning.
Drain any excess grease to prevent sogginess. I pour it into my grease container with a fine mesh strainer, which makes it easy to catch solids and safely store the grease with no splatter.
Transfer the sausage to a bowl and let it cool slightly while you prep the dough. I use a glass mixing bowl so the sausage can cool safely.
Prepare the Pastry
Unroll one puff pastry sheet on a clean surface. I always grab this non-slip silicone baking mat so the dough doesn’t stick or shift around while rolling.
If you’re using crescent dough, press the seams together to create a single sheet.
Add the Filling
Spread half the cream cheese evenly over the dough, leaving a ½-inch border around the edges to help seal the roll later. I use an offset spatula to get an even layer; it’s perfect for spreading without tearing the dough.
Sprinkle on half of the sausage, mozzarella cheese, and herbs.
Roll and Chill
Starting from the long edge, carefully roll the dough up into a tight log, keeping the filling tucked in as you go. Once rolled, wrap the log snugly in plastic wrap to hold its shape. I love using this plastic wrap because it clings well and doesn’t tear.
Repeat the same process with the second sheet of dough and the remaining filling. Chill both rolls in the fridge for at least 1 hour until firm.
Slice and Bake
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. I often use a rimmed baking sheet lined with my pre-cut parchment paper to make cleanup faster and easier.
Unwrap the chilled rolls and place them on a cutting board. This wooden cutting board provides plenty of space and keeps everything stable while slicing.
Using a sharp knife, slice each log into ½-inch thick pinwheels, wiping the blade clean as needed to have neat cuts. I always reach for a serrated bread knife here, which works really well to slice cleanly without mashing the roll.
Arrange the slices cut-side down on the prepared baking sheet, spacing them about an inch apart to allow room for puffing. Bake for 10 to 15 minutes until golden and puffed.
Serve
Let the sausage pinwheels cool slightly before serving. Enjoy!
If you’re taking these to a party, I pack them into this container with a lid and handle so they stay neat and don’t get crushed on the way. Then, I pop that container into my insulated casserole carrier that keeps the heat in and makes transport easy.
Equipment
Ingredients
- 1 pound bulk pork sausage
- 16 ounces 2 packages refrigerated puff pastry (or crescent roll dough)
- 8 ounces cream cheese softened
- ½ cup shredded mozzarella cheese
- 1 tablespoon Italian herbs
Video
Instructions
- In a large skillet over medium-high heat, cook the sausage for about 10 minutes, stirring until browned and fully cooked. Drain excess grease and set aside to cool slightly.1 pound bulk pork sausage
- Unroll one sheet of puff pastry onto a clean work surface.16 ounces 2 packages refrigerated puff pastry (or crescent roll dough)
- Spread half of the softened cream cheese evenly over the dough, leaving a ½-inch border around the edges. Sprinkle with half of the cooked sausage, half of the mozzarella cheese, and half of the Italian herbs.8 ounces cream cheese, ½ cup shredded mozzarella cheese, 1 tablespoon Italian herbs
- Starting from one long edge, roll the dough tightly into a log. Wrap in plastic wrap or parchment paper. Repeat the process with the second sheet of puff pastry and remaining filling. Refrigerate both logs for at least 1 hour, or until firm.
- Preheat your oven to 375°F (190°C). Unwrap the chilled rolls and slice each into ½-inch thick pinwheels. Arrange slices on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes, or until puffed and golden brown.
- Let cool slightly and serve warm as a savory snack or appetizer.
Notes
- Add Green Onion: Stir in chopped green onion with the sausage for a little extra freshness in each bite.
- Drain the Sausage Well: Excess grease can seep into the pastry and cause sogginess.
- Soften the Cream Cheese: It spreads much more easily when it’s at room temperature.
- Keep the Dough Cold: Cold pastry is easier to roll and holds its shape better while slicing.
- Don’t Skip the Border: Leaving that little edge clear helps seal the roll as you wrap it.
- Chill Before Slicing: Refrigerating the log makes clean cuts quicker and keeps the rolls’ shape.
- Watch Your Oven Time: Check around 10 minutes to prevent overbrowning.
- Serve Warm: These are best enjoyed freshly baked while the pastry is still crisp.
Nutrition
Recipe Notes and Expert Tips
I’ve made these plenty of times and picked up a few helpful tricks to make them turn out right every time.
- Add Green Onion: Stir in chopped green onion with the sausage for a little extra freshness in each bite.
- Drain the Sausage Well: Excess grease can seep into the pastry and cause sogginess.
- Soften the Cream Cheese: It spreads much more easily when it’s at room temperature.
- Keep the Dough Cold: Cold pastry is easier to roll and holds its shape better while slicing.
- Don’t Skip the Border: Leaving that little edge clear helps seal the roll as you wrap it.
- Chill Before Slicing: Refrigerating the log makes clean cuts quicker and keeps the rolls’ shape.
- Watch Your Oven Time: Check around 10 minutes to prevent overbrowning.
- Serve Warm: These are best enjoyed freshly baked while the pastry is still crisp.
How to Store Leftovers
Once cooled, store leftover sausage pinwheels in an airtight container in the fridge for up to 3 days. I usually use airtight glass containers so I can see what’s inside and keep everything sealed tight. Reheat in the oven at 350°F until warmed through.
You can also freeze them. Wrap tightly in plastic wrap and place in a freezer-safe bag. I use a reusable gallon-size freezer-safe bag to prevent freezer burn and make it easy to grab just what you need. They’ll keep for up to 2 months.
Reheat from frozen or let them thaw in the fridge overnight before baking again to crisp them up.
What to Serve With Sausage Pinwheels
Sausage pinwheels pair well with dips like marinara, ranch, or honey mustard. For a full spread, serve them alongside cut veggies, cheese cubes, or deviled eggs. If you’re making them for brunch, they go great with scrambled eggs, hash browns, or a fresh fruit salad.
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