Not quite like the
ham and cheese wrap your mom packed you for school lunches, old-school sausage pinwheels are as much a classic for a reason: They feature crescent dough with bits of sausage and red pepper layered within a creamy garlic cheese spread. Bell pepper + cream cheese + cheddar cheese make for a pimento-inspired bite. Read on for some helpful hints on how to make them.
Top tips:
These are as easy to eat as they are to make. Keeping your crescent dough cold right up until you use it is key. This will avoid any tears as you unravel the dough, and it won’t be as tacky to work with. If you can avoid using flour on your cutting board, consider it the perfect temperature. To ensure you’ve pinched all of the seams closed, flip the dough over and be sure to pinch on the other side.
Make sure to cool your sausage mixture just until warm. If you have time to cool it completely, make it a day in advance. The heat from the sausage can melt the cheese, soften the dough, and make for a messy situation.
Using an offset spatula to spread the filling will allow you to have more control over the delicate pastry. If you use a larger, heftier spatula that could cause the pastry to tear as you spread the cream cheese filling.
Switch up ingredients:
As much as we love this combination of ingredients, you can use what you prefer/have on hand. If you like spicy, go for spicy Italian sausage. If pork is off the menu, substitute in chicken or turkey sausage instead. Vegan sausage isn’t out of the question either. Make these in the style of sausage and peppers with the addition of a yellow onion. You can add a combination or substitute in mozzarella, Swiss cheese, or gouda if you’d like. Let the crescent dough be your canvas.
How to serve:
These pinwheels are easy and simple to make for any meal or occasion. Running late for a meeting? Grab one for breakfast. Instead of croutons on your salad, have a pinwheel on the side. The pinwheels also make a good snack or a dinner appetizer for a chill dinner party.
Storage:
Lucky for you, these are perfect to double or triple. Keep the log in the freezer for up to 1 week, then defrost for a few minutes just until you can slice into 1/2″ rounds. Bake them and eat right away, or store in an airtight container for up to 3 days in the refrigerator.
Made this recipe? Let us know in the comments below:
Not quite like the
ham and cheese wrap your mom packed you for school lunches, old-school sausage pinwheels are as much a classic for a reason: They feature crescent dough with bits of sausage and red pepper layered within a creamy garlic cheese spread. Bell pepper + cream cheese + cheddar cheese make for a pimento-inspired bite. Read on for some helpful hints on how to make them.
Top tips:
These are as easy to eat as they are to make. Keeping your crescent dough cold right up until you use it is key. This will avoid any tears as you unravel the dough, and it won’t be as tacky to work with. If you can avoid using flour on your cutting board, consider it the perfect temperature. To ensure you’ve pinched all of the seams closed, flip the dough over and be sure to pinch on the other side.
Make sure to cool your sausage mixture just until warm. If you have time to cool it completely, make it a day in advance. The heat from the sausage can melt the cheese, soften the dough, and make for a messy situation.
Using an offset spatula to spread the filling will allow you to have more control over the delicate pastry. If you use a larger, heftier spatula that could cause the pastry to tear as you spread the cream cheese filling.
Switch up ingredients:
As much as we love this combination of ingredients, you can use what you prefer/have on hand. If you like spicy, go for spicy Italian sausage. If pork is off the menu, substitute in chicken or turkey sausage instead. Vegan sausage isn’t out of the question either. Make these in the style of sausage and peppers with the addition of a yellow onion. You can add a combination or substitute in mozzarella, Swiss cheese, or gouda if you’d like. Let the crescent dough be your canvas.
How to serve:
These pinwheels are easy and simple to make for any meal or occasion. Running late for a meeting? Grab one for breakfast. Instead of croutons on your salad, have a pinwheel on the side. The pinwheels also make a good snack or a dinner appetizer for a chill dinner party.
Storage:
Lucky for you, these are perfect to double or triple. Keep the log in the freezer for up to 1 week, then defrost for a few minutes just until you can slice into 1/2″ rounds. Bake them and eat right away, or store in an airtight container for up to 3 days in the refrigerator.
Made this recipe? Let us know in the comments below:
- Yields:
-
20
- Prep Time:
-
10 mins
- Total Time:
- 1 hr 20 mins
Directions
-
- Step 1
In a medium skillet over medium-high heat, heat oil. Cook sausage, breaking up with the back of a wooden spoon or a fork, until crumbly and no longer pink, about 6 minutes. Add bell pepper and cook, stirring, until just softened, about 3 minutes. Transfer to a plate and let cool 10 minutes.
- Step 2Meanwhile, in a small bowl, mix cream cheese, cheddar, garlic, and salt until combined.
- Step 3On a work surface, roll dough to a 13″ x 5″ rectangle. Pinch seams together on both sides. Using an offset spatula, spread cream cheese mixture over dough, leaving about a 1/4″ border on all sides. Sprinkle sausage mixture over, lightly pressing into cream cheese to keep any pieces from falling out when rolling.
- Step 4With a long side facing you, tightly roll dough away from you into a log. Arrange seam side down on a parchment-lined baking sheet. Freeze 20 minutes.
- Step 5Arrange racks in upper and lower thirds of oven; preheat to 375°. Cut log into 1/2″ rounds. Arrange rounds cut side down on 2 parchment-lined baking sheets, spacing 1 1/2″ to 2″ apart.
- Step 6Bake pinwheels, rotating sheets front to back and top to bottom halfway through, until dough is golden brown and puffy on top, about 20 minutes.
- Step 1
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