Pinwheel Sausage Rolls Recipes

SAUSAGE PINWHEELS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.
• Roll one pastry sheet into an 8x12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.
• Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.

PERFECT SAUSAGE PINWHEELS

Steps:

• Heat oven to 450°F.
• Create dough with Bisquick mix and milk.
• On wax paper, roll out dough. Make it as close to a large thin square as possible (don't need to be perfect).
• Spread out sausage (uncooked) on dough. (it spreads easier if you put sausage in microwave for a 20 to 30 seconds).
• Start on one side and roll toward the other, creating a large log shape.
• (wrap up in wax paper and put a towel over it and place in the freezer for around 15 minutes if you want to slice easer. This is not necessary though).
• Slice into 1/2 inch pieces.
• Bake for 10 to 12 minutes, or until golden brown.

SAUSAGE AND CREAM CHEESE PINWHEELS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease.
• Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge; wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll; wrap. Refrigerate rolls at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet.
• Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.

MAKE-AHEAD SAUSAGE PINWHEELS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely., Unroll 1 can of crescent dough and separate into 4 rectangles; pinch perforations to seal. Press each rectangle to 6x4-1/2 in.; spread each with 1/3 cup filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet, seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour., Cut each log into 10 slices. Bake on parchment-lined baking sheets until golden brown, 15-18 minutes. Serve warm. Freeze option: Freeze pinwheels in freezer containers, separating layers with waxed paper. To use, bake frozen pinwheels as directed, increasing time by 3-5 minutes.

PINWHEEL SAUSAGE ROLLS

Steps:

• Pre-heat oven to 200 degrees Celsius Cover 2 oven trays with baking paper.
• Grate onion and apple together (use food processor!), put in large bowl with all other ingredients. Mix with hands until well combined.
• Divide meat mix evenly between pastry sheets. Press down with hands until each sheet is evenly covered. Roll up from any side to make a long sauage shape. Cut each into 12. Place each pinwheel upright, with the loose end of pastry up, on baking trays - at least 3cms apart.
• Bake 20mins or until puffed and golden brown.
• Serve with tomato sauce or chutney.

SAUSAGE CHIVE PINWHEELS

Steps:

• Preheat oven to 375°. Unroll crescent dough on a lightly floured surface; press perforations to seal. Roll into a 14x10-in. rectangle., Spread sausage to within 1/2 in. of edges. Sprinkle with chives. Roll up carefully jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place 1 in. apart in an ungreased 15x10x1-in. pan., Bake until golden brown and sausage is cooked through, 12-16 minutes.