Sausage Pinwheels

Sausage Pinwheels

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
SUSIE-Q
Recipe by  SUSIE-Q

“My Mom discovered this sausage roll recipe years ago and it has been passed around many, many times. A sausage mixture is baked into a puff pastry roll and served as little appetizer bites.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.
  3. Roll one pastry sheet into an 8x12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.
  4. Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.

Share It

Reviews (8)

Rate This Recipe
Christine B
34

Christine B

I had several problems with this recipe. One half of a 17.5 oz. pkg. of puff pastry IS one 8x12 sheet, at least in the Pepperidge Farm variety. So the recipe should actually call for 1 pkg., not 1/2 pkg if there is supposed to be enough filling for two rolls. (Good thing I tried this out before my party, as I had already committed the other sheet of pastry to a baked Brie!) Because of the concerns about greasiness mentioned in a previous review, I baked my pinwheels on a cookie rack placed on my baking tray so they might drain a little during baking, which seemed to help. They definitely benefit from draining on paper towels after baking, and also from the ginger apricot dipping sauce I made to with them. And 300 degrees for 20 minutes? No way - try 375 for 25 minutes instead. (The recipes that came w/ the puff pastry all called for 375-400, anyway.) These pinwheels came out about 3 inches in diameter (quite a bit larger than "appetizer bites"), and that was starting with the longer edge when they were rolled up. They would have been even larger had I started rolling at the short edge. The puff pastry in the center of the pinwheels was a bit soggy, too. Next time, I will cut the 8x12 down to 6x8. (It wouldn't hurt to reduce the amount of sausage to 12 oz. either, which is the most convenient size pkg. available.)

TRACIV
18

TRACIV

Tried it and loved it! Could serve with a side salad for a complete meal. Excellent job!

CJCOLLINS
12

CJCOLLINS

I was disappointed in this recipe. It took much longer to brown that I had thought and they were so greasy... maybe it was the brand of sausage I used, but I don't think I'll be making this again anytime soon.

More Reviews

Similar Recipes

Kevin's Sausage Dip
(72)

Kevin's Sausage Dip

Sausage Balls II
(63)

Sausage Balls II

Sausage Stuffing Balls
(32)

Sausage Stuffing Balls

Creamy Sausage Dip
(20)

Creamy Sausage Dip

Sausage Balls III
(12)

Sausage Balls III

Superbowl Sausage Snacks
(14)

Superbowl Sausage Snacks

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 206 cal
  • 10%
  • Fat
  • 17.3 g
  • 27%
  • Carbs
  • 8 g
  • 3%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Kevin's Sausage Dip

>

next recipe:

Sausage Balls II