Sausage Pinwheels Recipe

Puff pastry: A light and flaky dough that serves as the base for the pinwheels.

Cooked sausage: Provides a savory and flavorful filling for the pinwheels.

Cheddar cheese: Adds a rich and creamy texture to the pinwheels.

Mustard: An optional ingredient that adds a tangy flavor to the pinwheels.

When rolling out the puff pastry, ensure it is evenly thin to avoid uneven cooking. For a more flavorful twist, try mixing different types of cheese with the cheddar, such as gruyere or parmesan. If you want a crispier texture, brush the top of the pinwheels with a beaten egg wash before baking.

• puff pastry - Substitute with crescent roll dough: Crescent roll dough is similarly flaky and can be used to achieve a similar texture.

• cooked and crumbled sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavor of sausage.

• cooked and crumbled sausage - Substitute with vegetarian sausage crumbles: For a vegetarian option, use plant-based sausage crumbles to maintain the texture and flavor.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a mild flavor and melts well, making it a good alternative.

• shredded cheddar cheese - Substitute with shredded gouda cheese: Gouda provides a rich, creamy texture and a slightly sweet flavor.

• mustard - Substitute with honey mustard: Honey mustard adds a touch of sweetness while still providing the tangy flavor.

• mustard - Substitute with dijon mustard: Dijon mustard offers a more refined and slightly spicier taste.

• To keep your sausage pinwheels fresh, store them in an airtight container. This will prevent them from drying out and maintain their delightful texture.
• If you plan to enjoy them within a couple of days, place the container in the refrigerator. They should stay fresh for up to 3 days.
• For longer storage, you can freeze the pinwheels. First, arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the pinwheels to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When you're ready to enjoy them, preheat your oven to 375°F (190°C). Place the frozen pinwheels on a baking sheet lined with parchment paper.
• Bake for 10-15 minutes, or until they are heated through and the pastry is crispy and golden brown.
• If you prefer, you can also reheat them in a microwave. Place a few pinwheels on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for about 1-2 minutes, checking frequently to avoid overcooking.
• For an extra touch of freshness, consider serving with a side of fresh herbs or a dipping sauce like marinara or ranch dressing.

• Preheat your oven to 350°F (175°C). Place the sausage pinwheels on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Bake for about 10-15 minutes, or until they are heated through and the puff pastry is crisp.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the pinwheels on the rack or a small baking sheet. Heat for 8-10 minutes, checking frequently to ensure they don't burn.

• If you're in a rush, the microwave can be your friend. Place the pinwheels on a microwave-safe plate and cover them with a damp paper towel to keep them from drying out. Heat on medium power for 1-2 minutes, checking halfway through. Note that the puff pastry might not be as crispy as when reheated in the oven.

• For an air fryer, preheat it to 350°F (175°C). Arrange the pinwheels in a single layer in the basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help retain the crispiness of the puff pastry.

• If you have a stovetop griddle or skillet, you can reheat the pinwheels over medium heat. Place them in the skillet and cover with a lid to trap the heat. Cook for about 3-5 minutes on each side, or until heated through and crispy.

• Oven: Used to bake the pinwheels at the specified temperature of 400°F (200°C).

• Rolling pin: Essential for rolling out the puff pastry on a lightly floured surface.

• Pastry brush: Useful for spreading the mustard evenly over the pastry, if using.

• Knife: Needed to slice the rolled pastry log into ½-inch thick pinwheels.

• Baking sheet: The surface on which the pinwheels will be placed for baking.

• Parchment paper: Lining the baking sheet to prevent the pinwheels from sticking and to make cleanup easier.

• Mixing bowl: Handy for mixing the cooked and crumbled sausage with the shredded cheddar cheese, if desired.

• Cooling rack: Allows the pinwheels to cool slightly before serving, ensuring they don't become soggy on the bottom.

Prepare the filling: Cook and crumble the sausage ahead of time and store it in the fridge. This way, you can quickly assemble the pinwheels when ready.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of grating it yourself.

Thaw the pastry overnight: Place the puff pastry in the fridge the night before to ensure it's ready to use when you need it.

Roll and chill: After rolling the pastry log, chill it in the freezer for 10 minutes. This makes slicing easier and more precise.