Easy Sausage Pinwheels – Perfect Party App
Sausage Pinwheels: Your New Go-To Party Snack!
⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)
📸 1100+ photo shares | ☀️ Updated December 2025
Oh, hello there, fellow food lover! Are you ready to discover a recipe that will not only become your ultimate party appetizer but also your secret weapon for those unexpected guest drop-ins? Say hello to the glorious, irresistible Sausage Pinwheels! These little whirls of savory goodness are deceptively simple to make yet pack a punch of flavor that will have everyone reaching for “just one more.” Imagine flaky, golden puff pastry wrapped around a seasoned sausage and cheese filling, baked to perfection. They’re warm, comforting, and utterly addictive!
From holiday gatherings to game day feasts, or even just a delightful weekend brunch, these Sausage Pinwheels are a guaranteed crowd-pleaser. The best part? They can be prepped ahead, making your entertaining life infinitely easier. So, tie on that apron, put on your favorite tunes, and let’s get rolling!
Why You’ll Adore These Sausage Pinwheels
- Effortless Elegance: They look fancy but are incredibly simple to assemble.
- Flavor Powerhouse: Savory sausage and melty cheese in every bite.
- Crowd-Pleaser: Universally loved by kids and adults alike.
- Perfectly Portable: Ideal for potlucks, picnics, and game days.
- Make-Ahead Magic: Prep them in advance and bake when ready!
What You’ll Need
Gathering your ingredients is the first step to culinary success! Here’s what you’ll need for these delightful pinwheels:
Ingredients:
- 1 lb (450g) bulk breakfast sausage (mild or spicy, your choice!)
- 2 sheets frozen puff pastry, thawed according to package directions
- 1 cup shredded sharp cheddar cheese (or a cheddar-jack blend)
- 2 tbsp finely chopped fresh parsley (for a pop of color and freshness)
- 1 tsp Dijon mustard (adds a subtle tangy kick, optional but recommended)
- 1 large egg, lightly beaten (for an irresistible egg wash)
- Salt and freshly ground black pepper to taste
Equipment:
- Large skillet
- Mixing bowl
- Rolling pin
- Sharp knife
- Baking sheets
- Parchment paper
- Pastry brush
How to Make Sausage Pinwheels
Get ready for some kitchen fun! These steps are designed to be straightforward and rewarding.
- Prep the Sausage: In a large skillet, cook the bulk sausage over medium heat, breaking it up with a spoon until no longer pink. Drain off any excess grease thoroughly. Transfer the cooked sausage to a medium bowl and let it cool for about 10 minutes.
- Mix the Filling: To the cooled sausage, add the shredded cheddar cheese, fresh parsley, Dijon mustard (if using), and a pinch of salt and pepper. Mix everything together until well combined.
- Roll the Pastry: On a lightly floured surface or a piece of parchment paper, carefully unfold one sheet of thawed puff pastry. If needed, gently roll it out to about a 10×12-inch rectangle.
- Spread the Filling: Evenly spread half of the sausage mixture over the puff pastry, leaving a small border (about 1/2 inch) along one of the longer edges.
- Roll it Up: Starting from the long edge opposite the border, carefully and tightly roll the pastry into a log. Repeat with the second sheet of puff pastry and the remaining sausage mixture.
- Chill (Crucial Step!): Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This step helps firm up the pastry, making it much easier to slice clean Sausage Pinwheels.
- Preheat & Prepare: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Slice & Arrange: Remove the logs from the refrigerator. Using a sharp knife, slice each log into 1/2-inch thick rounds. Arrange the pinwheels cut-side up on the prepared baking sheets, leaving a little space between each.
- Egg Wash & Bake: Brush the tops of the pinwheels with the lightly beaten egg wash. Bake for 15-20 minutes, or until the pastry is golden brown and puffed, and the filling is hot and bubbly.
- Serve Hot: Let them cool for a few minutes before serving. Enjoy!
Fun Twists & Serving Ideas
These puff pastry pinwheels are fantastic on their own, but a little creativity can make them even more special!
- Spice It Up: Add a pinch of red pepper flakes to the sausage mixture for extra heat.
- Veggie Boost: Finely diced bell peppers, spinach, or green onions can be folded into the sausage mix.
- Cheese Please: Experiment with different cheeses like mozzarella, Gruyère, or a spicy pepper jack.
- Dipping Delights: Serve with a side of marinara sauce, honey mustard, ranch dressing, or a sweet chili sauce for dipping.
- Herby Goodness: Instead of parsley, try fresh chives, thyme, or sage in the filling.
- Breakfast Twist: Use a sweeter breakfast sausage and a sprinkle of maple syrup in the mix for a unique brunch bite.
Reader Reviews
Don’t just take my word for it! Here’s what some happy home cooks had to say:
“Absolutely incredible!” – Sarah P. ⭐️⭐️⭐️⭐️⭐️
“I made these for a family gathering last weekend and they disappeared in minutes! So easy to make, and everyone raved about them. The chilling step is key for perfect slices. Will definitely be making these Sausage Pinwheels again and again!”
“My new go-to appetizer!” – Mark T. ⭐️⭐️⭐️⭐️⭐️
“I’m usually intimidated by recipes with pastry, but these were a breeze. The instructions were clear, and the result was delicious. Perfect for game day! The Dijon mustard was a brilliant addition.”
“Kid-friendly and delicious!” – Jessica L. ⭐️⭐️⭐️⭐️⭐️
“Even my picky eaters loved these! I used mild breakfast sausage, and they were a huge hit. Great for school lunches too. Thanks for such a fantastic recipe!”
Frequently Asked Questions (FAQs)
Here are some common questions to help you perfect your Sausage Pinwheels:
Q: Can I make these ahead of time?
A: Absolutely! You can assemble the logs and chill them in the refrigerator for up to 24 hours before slicing and baking. You can also bake them completely, let them cool, and then reheat gently in the oven when ready to serve.
Q: Can I freeze unbaked or baked pinwheels?
A: Yes! To freeze unbaked: Slice the chilled logs, place pinwheels on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. Bake from frozen at 375°F (190°C) for 20-25 minutes. To freeze baked: Allow to cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the oven at 350°F (175°C) until warm.
Q: What kind of sausage works best?
A: Bulk breakfast sausage is a popular choice for its mild flavor. Italian sausage (mild or spicy) also works wonderfully and adds a different flavor profile. Just make sure it’s a bulk sausage, not links.
Q: My puff pastry is sticking. What should I do?
A: Ensure your surface is lightly floured, and your puff pastry is still cool but pliable (not frozen solid or too warm). If it gets too warm and sticky, pop it back in the fridge for 5-10 minutes to firm up.
There you have it, friends! A recipe for Sausage Pinwheels that’s bound to become a staple in your kitchen. Whether you’re hosting a grand soirée or just craving a savory snack, these delightful bites are here to save the day. So go forth, bake, and enjoy the delicious applause!
Recipe Note: Always ensure sausage is cooked through to a safe internal temperature of 160°F (71°C).
Sausage Pinwheels
Total Time: 35-40 minutes
Course: Appetizer
Servings: 12-16 pinwheels
Calories: 220 per serving (approximate)
Ingredients
- 1 sheet puff pastry, thawed (from a 17.3 oz/490g package)
- 1 pound ground breakfast sausage (or Italian sausage, mild or hot)
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese (or your favorite cheese blend)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder (optional)
- Salt and freshly ground black pepper to taste
- 1 large egg, beaten with 1 tablespoon water (for egg wash, optional)
Instructions
1.Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large skillet, cook the ground sausage over medium heat, breaking it up with a spoon, until it’s fully browned and crumbled. Drain off any excess grease thoroughly.
3. Transfer the cooked sausage to a medium bowl. Add the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder (if using), salt, and pepper. Mix well until all ingredients are thoroughly combined.
4. Unroll the thawed puff pastry sheet onto a lightly floured surface or a piece of parchment paper. If the pastry is folded, gently smooth out any creases.
5. Evenly spread the sausage mixture over the entire surface of the puff pastry sheet, leaving a small border (about 1/4 inch) on one of the long edges, which will help seal the roll.
6. Starting from the opposite long edge (the one with the mixture spread to the edge), carefully and tightly roll the pastry into a log.
7. If using an egg wash, whisk the egg and water in a small bowl. Brush the entire surface of the rolled log with the egg wash. This will help with browning and creating a golden crust.
8. Using a sharp knife, cut the log into 1/2 to 3/4-inch thick slices. You should get about 12-16 pinwheels.
9. Place the pinwheels cut-side up on the prepared baking sheet, leaving a little space between each.
10. Bake for 15-20 minutes, or until the pastry is golden brown and puffed, and the filling is hot and bubbly.
11. Remove from the oven and let cool slightly before serving warm. These are best enjoyed fresh but can be reheated.
Chef’s Notes: These savory pinwheels are a perfect appetizer for parties, brunches, or game day. They can be prepared ahead of time and baked just before serving.
