Right before the holidays, I whipped up these little Sausage & Cheddar Pinwheels for my Sunday school class’ breakfast. Crumbled sausage, cream cheese and melted cheddar? Yes, please! Quick, delish and gone in seconds!
This recipe makes about 14 pinwheels.
Shopping List
1 (17 oz) box of puff pastry sheets (from the freezer department, I use Pepperidge Farm)
1 pound of breakfast sausage (I used Owen’s original but their hot version would be good too!)
1 (8 oz) package of cream cheese, softened to room temp
2 cups shredded cheddar cheese
1 tablespoon Dijon mustard
1 (17 oz) box of puff pastry sheets (from the freezer department, I use Pepperidge Farm)
1 pound of breakfast sausage (I used Owen’s original but their hot version would be good too!)
1 (8 oz) package of cream cheese, softened to room temp
2 cups shredded cheddar cheese
1 tablespoon Dijon mustard
Preheat your oven to 400 degrees.
Line a baking sheet with foil and lightly spray with Pam. Set aside.
Make sure your puff pastry sheets have come to room temp per box directions.
On your counter, open and lay out both puff pastry sheets. Next, in a large skillet, brown up your sausage until it’s browned and crumbly. Then, stir in your cream cheese, shredded cheddar and Dijon mustard. Stir until it’s all melted together (just a few minutes). After that, spoon the cheesy sausage mixture down the center of each puff pastry sheet.
Roll the puff pastry sheet into a log starting with the left side, rolling across the middle (where your filling is) and then rolling to the right. Your puff pastry should now be in a log. Press the seam down to make sure it doesn’t come a part.
Slice each log into about 7 pieces and then lay each pinwheel piece flat on your prepped baking sheet.
Bake pinwheels about 8 to 10 minutes.
Remove from oven and serve immediately.
Everything good in life is in each bite. It’s the perfect little thing for your morning. All you need is coffee to go with it!
Enjoy!
Charmaine Ng | Architecture & Lifestyle Blog says
I’ve still got a few sheets of puff pastry in my freezer after making beef Wellington during Christmas, so this is a great way to put them to good use! Sounds so delicious too. 🙂
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Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Narci says
Oh my stars, these were absolutely amazing. I mean, absolutely delicious!
Alexis deZayas says
Pinwheels are always a good idea!! Yum!
lilliana says
I made your Pretzel Crusted Chicken last weekend for dinner and it was amazing! I know the recipe was from awhile ago so I was wondering when was the last time you made this? Do you still make really old recipes. I know you make some new recipes everyweek and some old recipes but do you still make the really old ones like pretzel crusted chicken? Have you guys had it recently? thanks! I was just wondering!
Mix and Match Mama says
We haven’t had that one recently! I do go back and grab old recipes a few times a week. I need to add that one to my menu next week!! My kids love the texture and crunchiness of it!!
Sara F says
These look delish! I’ve had a similar version with ham, but sausage will be great, too! If you have an Aldi’s near you, you should stop by and pick up a current cheese they have: White Cheddar Truffle. It is DELISH, and would be a nice addition to your charcuterie board 🙂
Misty says
Looks/sounds so good, I could taste it 🙂 and my kids want me to make these “now!” Have every ingredient listed except for the puff pastry. I have on hand, however, two-8oz. Pillsbury Crescent Rolls….may I ask, will this work?
Thank you!
Novice/Non-seasoned cook
Mix and Match Mama says
You can totally use that instead!! You might need to bake it just a minute longer.