Want a special finger food to serve at your next party? Bake our spicy sausage pinwheels, with layers of crisp puff pastry, sausage, and cheese.
- 2 teaspoons olive oil
- 1 pound bulk spicy Italian sausage
- 2 large cloves garlic, minced
- 1 14-ounce puff pastry sheet, thawed in the refrigerator if frozen
- 1/2 cup grated parmesan cheese
- 1/2 cup grated fontina cheese
- 1 tablespoon coarsely chopped fresh parsley or basil
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly cracked black pepper
- All-purpose flour, for dusting
- Heat the olive oil in a large, nonstick skillet over medium-high heat on the stovetop. Place the sausage in the pan. Cook, stirring occasionally and breaking up larger clumps to create small crumbles, until browned and almost cooked through but still slightly pink in the center, about 5-8 minutes.
- Add the garlic to the pan and stir constantly until the garlic is lightly browned and aromatic and the sausage is completely cooked through, about 2 minutes.
- Transfer the sausage to a large plate lined with paper towels to soak up any excess grease. Set aside to cool completely.
- Place the puff pastry sheet on a lightly floured work surface, with the wider end facing closest to you. If the sheet is uneven, gently flatten it out with a lightly floured rolling pin to make a flat rectangle roughly 10 inches in length and 13 inches wide.
- Leaving about a 1/2-inch border, scatter the cooked sausage over the dough in an even layer. Sprinkle the parmesan and fontina cheese over the sausage in an even layer. Sprinkle the chopped herbs over the cheese, then season with the salt and pepper.
- Lightly brush the top 1/2-inch border furthest away from you with water using your finger or a pastry brush. Starting from the wider end closest to you, begin to tightly roll up the sheet over the filling, continuing to tightly roll away from you to create a long log with the seam at the bottom. Gently roll the log back and forth to seal the seam.
- Carefully transfer the log to a baking sheet or large platter lined with parchment paper. Cover tightly with plastic wrap. Transfer to the refrigerator and chill for at least 1 hour, or up to 24 hours.
- When ready to bake, preheat the oven to 400°F. Line two clean baking sheets with parchment paper or silicone mats.
- Transfer the chilled log to a large cutting board. Using a sharp chef’s knife, divide the log into 16 even pieces that are about 3/4 inches thick. Divide the pieces between the two baking sheets, leaving about 1 inch of space between each piece.
- Transfer the baking sheets to the oven and bake for 20-25 minutes, or until the pastry is a deep, golden-brown color.
- Remove the baking sheets from the oven and allow the pastries to cool on the sheets for 5 minutes before transferring them to cooling racks.
- Serve immediately while still slightly warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Meat
- Method: Baking
- Cuisine: Appetizer
Keywords: pinwheel, sausage, pastry, spicy