Ingredients
Scale
- 1 package (14.1 oz) puff pastry, thawed
- 1 pound Italian sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cooked sausage, cheddar cheese, Parmesan cheese, parsley, garlic, Italian seasoning, and red pepper flakes (if using). Mix well.
- On a lightly floured surface, unfold the puff pastry sheet. If using two sheets, work with one at a time.
- Spread the sausage mixture evenly over the puff pastry sheet, leaving a small border at the edges.
- Starting from one long edge, tightly roll the puff pastry into a log. Repeat with the second sheet of puff pastry if applicable.
- Using a sharp knife, slice the log into 1-inch thick pinwheels. Place the pinwheels on the prepared baking sheet, spacing them about 1 inch apart.
- In a small bowl, whisk together the egg and milk. Brush the tops of the pinwheels with the egg wash.
- Bake for 18-20 minutes, or until the pinwheels are golden brown and the pastry is cooked through. Let cool slightly before serving.
Notes
For extra flavor, add a layer of pesto or sun-dried tomato pesto before adding the sausage mixture. Pinwheels can be made ahead of time and refrigerated for up to 24 hours before baking. Store baked pinwheels in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 25mg