Description
Warm, flaky spirals of sausage and melted cheese create a savory breakfast treat that’s perfect for busy mornings and brunch parties.
Ingredients
Scale
- 1 sheet puff pastry (250 g / 8.8 oz), thawed
- 375 g (13 oz) breakfast sausage, removed from casings
- 113 g (4 oz) cream cheese, softened
- 200 g (2 cups) sharp cheddar, shredded
- 2 stalks green onions (about 30 g / 1 oz), thinly sliced
- 15 ml (1 tbsp) Dijon mustard
- 1 large egg + 15 ml (1 tbsp) water for egg wash
- 2–3 g (¼–½ tsp) kosher salt
- Freshly ground black pepper to taste
- Optional: 2 g (½ tsp) red pepper flakes for heat
Instructions
- Heat a large skillet over medium-high heat. Add breakfast sausage and cook until browned, about 8-10 minutes. Drain excess fat.
- Transfer cooked sausage to a bowl, let cool for 5 minutes, then mix with cream cheese, cheddar, green onions, mustard, salt, and pepper.
- On a lightly floured surface, roll out puff pastry and spread the filling evenly, leaving a border.
- Roll the pastry tightly into a log, seal the edge, and wrap in plastic wrap. Chill for 10 minutes.
- Slice the log into 12 equal pieces and arrange on a baking sheet.
- Brush with egg wash and bake at 200°C (400°F) for 16-18 minutes until golden brown.
- Let cool for 5 minutes before serving warm.
Notes
For a crispy bottom, place the baking sheet on the lowest oven rack for the first 6 minutes.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 260
- Sugar: 1.5g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.8g
- Protein: 10g
- Cholesterol: 60mg