Perfect for a leisurely brunch, or freeze for up to one month for a quick on-the-go bite.
The recipe for these savory pinwheels is flexible enough to suit any taste, and many ingredient combinations. Try ground turkey sausage with Swiss cheese and savory, crumbled crispy bacon with cheddar and sage, or a sweet vegetarian version made with diced tart apples, walnuts, raisins, and cinnamon.
111 ounce can refrigerated Italian or French bread dough
2teaspoonsfresh oreganochopped or 2/3 teaspoon dried oregano
1/4teaspoonfresh ground black pepper
1/2poundspicy Italian sausage meatcooked, crumbled and drained well
1/2cupshredded Parmesan or Asiago cheese
Flour for rolling dough
Preheat oven to 350 degrees F. Spray a 14” x 10” baking sheet with cooking oil.
Find the seam that runs lengthwise on the dough. Carefully unroll dough into a rectangular shape and place on a lightly floured surface. Roll out to approximately 13” x 8” and brush the surface with melted butter, leaving a ½” seam allowance on all edges.
In a medium bowl, mix together sausage, oregano, salt and pepper. Spread the sausage mix evenly onto the dough, leaving the ½” seam allowance.
Combine the cheeses and sprinkle evenly over the sausage mixture.
Starting with a long edge, roll the dough up like a cinnamon roll. Pinch the lengthwise edge into the roll to seal. Leave the ends open.
Cut the 1/2” seam allowance from the open ends and discard. From one open end, cut the remaining roll across the grain into 1/2” slices, creating pinwheels. Arrange on a cooking sheet so the edges aren’t touching.
Bake at 350 degrees F. for 25 – 30 minutes, until lightly browned.
Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.