Sometimes you just need something warm and cheesy to share. These easy sausage pinwheels are the perfect solution for your next gathering. They combine savory pork sausage with creamy cheese inside flaky pastry. Your family will love how every bite melts in their mouth. It is the ultimate snack for a cozy night in.
This recipe is a lifesaver when you need a crowd-pleaser fast. You only need a handful of simple ingredients from the store. Most of the work happens in just one pan. In less than an hour, you will have a tray of golden appetizers ready. They are hearty, filling, and always the first to disappear.
Why This Recipe Is a Winner
These pinwheels are a total winner for any holiday party. They are quick to assemble and feed a group easily. You can even prep them ahead of time for less stress. Golden puff pastry makes them look fancy without the hard work. They are the perfect comfort food for a chilly game day. Everyone will ask you for the secret to that creamy filling.
The texture is what really sets these apart from other snacks. You get a crunch from the pastry and a soft center. The green onions add a fresh pop of color and flavor. It is a budget-friendly dish that tastes like a gourmet treat. You can easily double the batch for larger holiday celebrations. Your guests will definitely be coming back for seconds.
Simple Method
Making these is much simpler than you might think. You just brown the meat and mix it with cream cheese. Spread it on the dough and roll it up tight. Even if you are a beginner, you can master this. Store-bought puff pastry does all the heavy lifting for you. Just slice, brush with egg, and bake until they glow.
Ingredients You’ll Need
This recipe uses mostly staples you might already have. Fresh green onions add a nice brightness to the savory pork.
- 1 pound bulk pork sausage
- 8 ounces cream cheese, softened
- 2 sheets puff pastry, thawed
- 0.25 cup green onions, finely chopped
- 1 large egg
- 1 tablespoon water
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line two baking sheets with parchment paper.
- In a large skillet over medium heat, cook the pork sausage until browned and crumbled; drain all excess fat and set aside to cool slightly.
- In a medium mixing bowl, combine the cooked sausage, softened cream cheese, and chopped green onions until the mixture is well incorporated.
- Unfold the puff pastry sheets onto a lightly floured surface and flatten any seams with a rolling pin.
- Spread half of the sausage mixture onto each pastry sheet in an even layer, leaving a 0.5-inch border on all sides.
- Roll each pastry sheet tightly into a log, starting from the long side, and pinch the edges to seal the seam.
- Using a sharp serrated knife, cut each log into 12 equal slices approximately 0.5 inches thick.
- Place the slices onto the prepared baking sheets, spaced 1 inch apart.
- Whisk the egg and water together in a small bowl to create an egg wash; brush the top and sides of each pinwheel.
- Bake for 18 to 22 minutes, or until the pastry is puffed and golden brown.
- Allow the pinwheels to rest for 5 minutes on the baking sheet before serving.
Best Ways to Enjoy It
Serve these warm on a large, festive platter. They look beautiful next to a bowl of honey mustard. You could also pair them with a spicy ranch dip. Perfect for holiday entertaining or a cozy movie night at home. Set the table, light a candle, and enjoy the evening. These also make a great addition to a weekend brunch spread.
Keep It Fresh
Store any leftovers in an airtight container in your fridge. They stay fresh and tasty for up to three days. To get that crunch back, use your oven or air fryer. Reheat at 350°F for about 10 minutes until they sizzle. Avoid the microwave as it can make the pastry soft. You can also freeze the unbaked logs for later use.
Tips for Best Results
- Don’t skip the egg wash for that beautiful golden shine.
- Always drain the sausage fat to keep the pastry crisp.
- Use a serrated knife to get clean, pretty slices easily.
- Chill the rolled logs for 10 minutes if the dough gets soft.
- For Thanksgiving, add a pinch of dried sage to the meat.
- Upgrade the flavor by adding a sprinkle of sharp cheddar.
- Make sure your cream cheese is very soft for easy mixing.
- Leave space between pinwheels so the air can circulate well.
Ways to Switch It Up
- Try spicy Italian sausage for a little extra heat.
- Swap green onions for fresh chives or chopped parsley.
- Use a dairy-free cream cheese for a vegan-friendly version.
- Add a spoonful of maple syrup for a sweet and savory mix.
- Sprinkle everything bagel seasoning on top before you bake them.
Common Questions
Can I make these ahead of time?
Yes, you can roll the logs a day early. Keep them wrapped tightly in plastic in the fridge. Just slice and bake them right before your guests arrive.
Can I use crescent roll dough instead?
You can use crescent dough if you are in a pinch. However, puff pastry provides a much flakier and lighter texture. It makes the dish feel a bit more special.
How do I know when they are done?
Look for a deep golden brown color on the pastry. The center should look set and the cheese slightly bubbly. They will firm up a bit more as they rest.
I hope these savory treats bring a little extra joy to your kitchen. They are so simple to make and always a hit with the kids. Happy cooking and enjoy every flaky bite!
— Alex
Ingredients
- 1 pound bulk pork sausage
- 8 ounces cream cheese, softened
- 2 sheets puff pastry, thawed
- 0.25 cup green onions, finely chopped
- 1 large eg g
- 1 tablespoon wate r
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line two baking sheets with parchment paper.
- In a large skillet over medium heat, cook the pork sausage until browned and crumbled; drain all excess fat and set aside to cool slightly.
- In a medium mixing bowl, combine the cooked sausage, softened cream cheese, and chopped green onions until the mixture is well incorporated.
- Unfold the puff pastry sheets onto a lightly floured surface and flatten any seams with a rolling pin.
- Spread half of the sausage mixture onto each pastry sheet in an even layer, leaving a 0.5-inch border on all sides.
- Roll each pastry sheet tightly into a log, starting from the long side, and pinch the edges to seal the seam.
- Using a sharp serrated knife, cut each log into 12 equal slices approximately 0.5 inches thick.
- Place the slices onto the prepared baking sheets, spaced 1 inch apart.
- Whisk the egg and water together in a small bowl to create an egg wash; brush the top and sides of each pinwheel.
- Bake for 18 to 22 minutes, or until the pastry is puffed and golden brown.
- Allow the pinwheels to rest for 5 minutes on the baking sheet before serving.
