Sausage Pinwheels Appetizer
Sausage Pinwheels Appetizer are these fun, tasty bites made from savory sausage wrapped up in flaky puff pastry, then sliced into little spiral shapes. They bake up golden and crisp…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Sausage Pinwheels Appetizer are these fun, tasty bites made from savory sausage wrapped up in flaky puff pastry, then sliced into little spiral shapes. They bake up golden and crisp on the outside, with juicy, spiced sausage peeking through on the inside. Perfect for sharing at any party or casual get-together!
I love making sausage pinwheels because they’re so simple but always impress everyone. I usually add a little sprinkle of herbs or cheese before rolling them up, just to give a little extra flavor. Plus, they come together fast, which is great when I’m short on time but want to bring something yummy.
My favorite way to serve these is warm from the oven with a side of mustard or a dipping sauce you like. They’re great finger food, so everyone can grab one (or two!) without fuss. Whenever I bring these, they disappear quickly, which says a lot about how much people enjoy them.
Key Ingredients & Substitutions
Puff Pastry: Puff pastry makes these pinwheels light and flaky. If you can’t find it, crescent roll dough works as a quicker, softer option. Just keep an eye on baking time since that changes.
Sausage: I prefer Italian sausage for flavor, but breakfast sausage or even spicy chorizo are tasty swaps. For a lighter option, ground turkey sausage works well, too.
Cheese: Mozzarella melts nicely and adds mild creaminess. Parmesan brings a sharp, nutty touch. You can swap mozzarella with cheddar or Monterey Jack if you like a different flavor.
Veggies: Red bell pepper adds sweetness and a little color. If you want, swap with green bell peppers, or add chopped mushrooms or spinach for variety.
How Do You Roll and Slice the Pinwheels Without Squishing the Filling?
Rolling the pinwheels tightly but gently is key. Here’s how I do it:
- After spreading the filling, start rolling from one long edge slowly, keeping it firm but careful not to squeeze the sausage out.
- Once rolled into a log, let it chill briefly in the fridge for 10-15 mins. This firms up the dough and filling, making slicing cleaner.
- Use a sharp knife and a gentle sawing motion to slice ½-inch thick pinwheels without flattening them.
- Place them cut-side up and give enough space on the baking sheet for puffing up while baking.
Following these steps ensures nice spirals that bake evenly and stay pretty on your plate!
Equipment You’ll Need
- Baking sheet – holds the pinwheels and lets them cook evenly without sticking.
- Parchment paper – makes cleanup easy and stops the pinwheels from sticking to the pan.
- Skillet – you’ll cook the sausage and veggies here, so a good nonstick one works best.
- Sharp knife – crucial for cleanly slicing the pastry roll into neat pinwheels.
- Rolling pin – helps you gently roll out the puff pastry without tearing it.
- Pastry brush – perfect for brushing the egg wash that gives the pinwheels a golden finish.
Flavor Variations & Add-Ins
- Swap sausage for cooked ground beef or turkey to change up the meat flavor.
- Add chopped spinach or sun-dried tomatoes for a fresh twist and extra color.
- Use sharp cheddar or pepper jack cheese instead of mozzarella for a bolder cheese flavor.
- Mix in fresh herbs like basil or oregano to brighten the filling before rolling.
Sausage Pinwheels Appetizer
Ingredients You’ll Need:
For the Sausage Filling:
- 12 oz (340 g) ground sausage (Italian or breakfast sausage)
- 1/2 cup finely diced red bell pepper
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
For the Pinwheels:
- 1 sheet puff pastry, thawed
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15-20 minutes to bake, and a few minutes to cool before serving — so around 30-35 minutes total. It’s perfect for quickly making a crowd-pleasing appetizer!
Step-by-Step Instructions:
1. Cook the Sausage and Vegetables:
Start by heating a skillet over medium heat. Add the ground sausage and cook, breaking it apart with a spoon until it’s browned and cooked through. Then add the finely chopped onion, minced garlic, and diced red bell pepper. Cook for 3-4 more minutes until the veggies soften. Stir in Italian seasoning, salt, and black pepper. Turn off the heat and let the mixture cool a bit.
2. Prepare the Puff Pastry and Assemble:
Lightly flour your work surface and roll out the thawed puff pastry into a rectangle. Spread the cooled sausage mixture evenly over the pastry. Next, sprinkle the mozzarella and Parmesan cheese on top.
3. Roll, Slice, and Bake:
Carefully roll the pastry from one long edge to the other to form a log. Use a sharp knife to slice into ½-inch thick pinwheels. Place them cut-side up on a baking sheet lined with parchment paper, spaced about an inch apart. Brush each pinwheel with the beaten egg for a golden shine.
Bake in the preheated oven at 400°F (200°C) for 15-20 minutes, until the puff pastry is puffy and golden brown.
4. Serve and Enjoy:
Remove from the oven and let the pinwheels cool slightly. Garnish with fresh parsley before serving. They’re best enjoyed warm, making a perfect finger food for parties or snack time.
Can I Use Frozen Puff Pastry?
Yes! Just make sure to thaw it completely in the fridge overnight before using. This prevents tearing and helps the pastry roll out smoothly.
What If I Don’t Have Italian Sausage?
No worries! You can substitute with breakfast sausage, ground turkey, or even ground beef. Adjust the seasoning if needed to keep the flavors balanced.
Can I Make These Ahead of Time?
Absolutely! Assemble the pinwheels and refrigerate them on the baking sheet for up to 24 hours. When ready, bake straight from the fridge, adding a couple of extra minutes if needed.
How Should I Store Leftovers?
Store any leftover pinwheels in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for 5-7 minutes to keep them crispy.