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Close-up of several baked Sausage Pinwheels filled with a savory minced meat mixture, arranged on parchment paper.

Sausage Pinwheels

Flaky, cheesy, and packed with savory filling, Sausage Pinwheels bring just the right energy to everything from weekend brunch to game day. They come together quickly and feel a little more special than the usual finger food. I like that they can be made ahead, stored in the fridge, or frozen without any fuss. They’re always the first thing to get cleared from the platter.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 404kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="kAxDT0Zq" upload-date="2025-10-23T10:44:33+00:00" name="Puff Pastry Sausage Pinwheels" description="Easy to make, perfect for parties, brunch, or holiday snacks." player-type="default" override-embed="default"]

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

Calories: 404kcal | Carbohydrates: 18g | Protein: 11g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 423mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 0.3mg | Calcium: 56mg | Iron: 2mg
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