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.
Serve up with freshly brewed coffee, a side of mixed fruit, and the Sunday paper. Or tuck a batch into your picnic basket and head out to the great outdoors with friends and family.
- 1 11 ounce can refrigerated Italian or French bread dough
- 2 tablespoons melted butter
- 2 teaspoons fresh oregano chopped or 2/3 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 pound spicy Italian sausage meat cooked, crumbled and drained well
- 1/2 cup shredded Parmesan or Asiago cheese
- 1/4 cup shredded Mozzarella
- Cooking spray
- 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.
About Lorna Kring
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.
this is exactly the type of pastry me and my son would love, to be honest. My son is 6 and I can already tell that he’s a meat-on-a-stick kind of guy. Adding the sausage meat to the pastry will make him eat it. He usually doesn’t eat pastries but he loves his meat.
They’re pretty tasty Tommy… and really versatile for fillings. Hope you enjoy!
Man, these look absolutely delicious. They remind me of sausage rolls I used to have back in Australia, although those didn’t have any cheese in them. I will definitely have to try these out next time I’m making brunch for the family. Thanks for the post!
You’re welcome qb, they’re very similar to a savory sausage roll and perfect for brunch.
A friend made these once and I couldn’t believe how delicious they were. She said they were easy to make but never got the recipe or saw her make them. I think these are a good alternative to tarts and quiches and much quicker to make.
Easy as can be Bella, much quicker than a quiche. And as you say, delicious – and really flexible for fillings to suit pretty much any taste.
This looks so delicious and easy to make. I am always looking for simple recipes that don’t require a lot of prep time. These pinwheels sound perfect for Easter brunch. I am definitely going to try it.
Exactly what I’m planning for Easter brunch Nids. Quick, easy and scrumptious… perfect for a leisurely morning.
These look so simple to make and I love the fact you can used pre-made dough. They would make a great lunch or would be equally easy to put together quickly for an impromptu picnic. Delicious!
The pre-made dough makes it so easy. I’m trying to source a good whole wheat refrigerator dough, but no luck yet. I like your picnic idea!
I literally said out loud to myself, ‘Ooo’ when I saw the picture of these things. The veggie version is a genius idea but I’d likely throw turkey in there for the protein & deliciousness.
‘Ooo’ is right Joan, they’re yummy. And I like a version with a bit of protein as well, just to keep it balanced.
The temptations will never cease…and neither do i want them to end, looks scrumptious and i bet they are 😉
I need to squeeze this recipe in somewhere on my kitchen schedule this weekend…ever since i stumbled on Foodal.com, my weekends have been/are busy and worthwhile, the experiences have been/are messy yet breathtaking…permission to say so, since am just one shy novice 😉
And isn’t it great to have a blog like this for inspiration? We all started somewhere diane, and why reinvent the wheel when there are those with experience who are willing to share?
Oh! This looks like perfect breakfast food — and to be honest, it looks better than the same savory ingredients made in breakfast muffins. Quick question about freezing up to one month — do you freeze before or after cooking? If after, how do you then get it back to heating temp? Does microwaving work, like with hot pockets and mini-pizzas?
Hi crayonelle, yes freeze after cooking. You can either thaw and reheat in a toaster oven or simply give them a zap in the micro… 30 seconds on high seems to work well.
These sound amazing! I can’t believe how easy your recipe is. I often cook extra meat ahead of time, enough to last for the next few days, and so this would be a perfect place to tuck in some of my leftover meat with some cheese and spices. I think the idea of grabbing one on the go sounds perfect, as well. This would be so tasty as I’m running out the door, rather than another boring cereal bar or banana.
If you like savories Diane, you’ll enjoy these – and you’re right, super easy, and ideal for any cooked meat in the fridge. And they’re equally good over a leisurely brunch or on the fly!
Oh, nice, Lorna. I was just looking for stuff that I can make in a couple weeks for an informal “brunch” style meal. We’ll be having all the kids and grandkids over after church, and I wanted to make something different this time. These will fit right in. They’ll look terrific and everyone will love them. I’m certain that these will be a hit with my crew.
I’m going to make yours first and then maybe try some substitutions. Great little treats for other get-togethers as well.
They’re perfect for what you’re planning Zyni, and there never seems to be an left over! Hope you and yours enjoy them…
These are the kind of party snacks I like, spicy, doughy and full of carbs to soak up the wine. I would make a huge batch of these and then lay them in the freezer so they can be whipped out at short notice, for those impromptu nights in with the girls!
They’d be great for a girl’s night uk, just the thing to nosh on with some gab and wine!
I absolutely love these. I have had similar ones at a party once but always wondered what they put in them so they taste so yummy. This is a perfect recipe to make when you have friends and kids over. Thanks so much for sharing.
They’re great for guests sahara, hope you enjoy the recipe!
I made these for our New Years get-together. They were a huge hit. No leftovers. Will definitely be making again. Thank you for this easy and delicious recipe!