Sausage Cream Cheese Pinwheels Recipe
These Sausage Cream Cheese Pinwheels are made with flaky puff pastry stuffed with cream cheese, mozzarella, Italian sausage and onions, then topped with everything bagel seasoning and baked until golden brown.
Ingredients
- 1 Pound Ground Mild Italian Sausage
- ½ Onion, diced
- 2 Sheets Puff Pastry, thawed but still cold
- 8 Oz Cream Cheese, room temperature
- 2 Cups Mozzarella Cheese, hand shredded
- 1 Egg, beaten
- 1 teaspoon Everything But The Bagel Seasoning
Instructions
- Preheat the oven to 400°F.
- In a large skillet, cook the mild Italian sausage and diced onion together over medium high heat, breaking the sausage into small crumbles as it cooks. Once the sausage is completely cooked through and the onions are soft, drain any excess grease and let the mixture cool.
- Roll the puff pastry sheets out onto a clean, flat surface. Divide the cream cheese and spread it evenly over the puff pastry, leaving just a little room around the edges. Divide the shredded mozzarella and sprinkle it evenly over the cream cheese. Add the cooled sausage and onion mixture evenly on top of both puff pastry sheets.
- Starting at one end, tightly roll the puff pastry up into a log. Wrap the log tightly in plastic wrap and place it into the refrigerator for at least 30 minutes.
- Remove the plastic wrap and slice the log into 7–8 even pinwheels each. Place the pinwheels onto the parchment paper-lined baking sheet, leaving a little space between each one.
- Brush the tops and exposed puff pastry with the beaten egg. Sprinkle everything but the bagel seasoning over the tops. Bake for 18–20 minutes, or until the puff pastry is golden brown and cooked through. Let the pinwheels cool slightly before serving and enjoy!