Description
These flaky sausage pinwheels are modernized with gruyere cheese and puff pastry. Easy and always a crowd favorite at parties!
Ingredients
Units
Scale
- 8 oz. cream cheese, room temperature
- 1 (16 oz.) Jones All Natural Pork Roll Sausage, thawed
- 1/2 cup shredded gruyere
- 1/2 tsp. crushed red pepper flakes
- 17 oz. package (2 8-oz. puff pastry sheets)
Instructions
- Thaw puff pastry sheets; it will take about 40 minutes.
- Heat a medium skillet over medium-low heat and cook sausage, breaking up with a spoon, until cooked through, about 6-8 minutes.
- Combine cream cheese, cooked pork sausage, cheese, and red pepper flakes in a medium bowl until well combined.
- Spread half of the mixture onto the dough sheet. Roll the dough up like a jelly roll, starting on the short edge. Repeat with the other puff pastry sheet and the remaining sausage mixture.
- Wrap rolls with plastic wrap and chill for 20 minutes, or up to a day in advance.
- Heat oven to 375 degrees F. Slice the dough into 1/2-inch thick pinwheels. Lay flat on a parchment paper-lined baking sheet and bake 20-25 minutes or until golden brown.
Notes
- Storage: Store baked pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to crisp them back up. They also freeze beautifully. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Ingredients: Gruyere is worth seeking out for its nutty, complex flavor, but Swiss cheese is a good substitute if you can’t find it. Make sure to use frozen puff pastry sheets (like Pepperidge Farm), not puff pastry cups.
- Prep ahead: You can assemble these completely up to 24 hours in advance. Roll, fill, slice, and arrange on your baking sheet, then cover tightly with plastic wrap and refrigerate.