Hamdi Saidani This Pioneer Woman Sausage Pinwheels recipe is a cheesy and savory recipe, which is made with hot Italian sausage and flaky crescent roll dough. It’s the perfect party appetizer, a crowd-pleasing, bite-sized treat that’s ready in about an hour.
Pioneer Woman Sausage Pinwheels Ingredients
A classic combination for an irresistible, crowd-pleasing appetizer.
- 1 Tbsp. extra-virgin olive oil
- 8 oz. hot Italian sausage (about 3 links), casings removed
- 1/2 small onion, finely chopped
- 1/2 piece of celery, finely chopped (optional, for flavor)
- 2 cloves garlic, finely chopped
- 1/2 tsp. dried oregano
- 2 Tbsp. tomato paste
- 1/4 cup grated Parmesan cheese
- 1 (8-ounce) tube refrigerated crescent roll dough
- 3 cups loosely packed baby spinach
- 1/4 cup chopped fresh parsley
- 3/4 cup shredded low-moisture mozzarella cheese
- Kosher salt, to taste
How To Make Pioneer Woman Sausage Pinwheels
A step-by-step guide to these easy, cheesy, and satisfying party bites.
- Cook the Sausage Filling: Heat the olive oil in a medium skillet over medium heat. Add the sausage and cook, crumbling it into small pieces, until no longer pink. Add the oregano and onion (and celery, if using) and cook until the onion is softened, about 6 minutes.
- Finish the Filling: Make a space in the center of the skillet, add the tomato paste, and cook for a minute until it darkens. Stir it into the sausage mixture. Add ¼ cup of water, bring to a simmer, and cook until the mixture thickens. Scrape the filling into a bowl and let it cool completely, about 15 minutes.
- Prep the Dough: While the filling cools, preheat the oven to 375°F. Line two baking sheets with parchment paper. Unroll the crescent roll dough on a floured surface and separate it into 4 rectangles, pressing the diagonal seams together to seal them.
- Assemble the Pinwheels: Stir the Parmesan cheese into the cooled sausage mixture. On one dough rectangle, layer a quarter of the spinach, a quarter of the parsley, a quarter of the sausage mixture, and a quarter of the mozzarella. Roll the dough up tightly from a long side and pinch the seam to seal.
- Slice and Bake: With a sharp knife, cut the log into 6 rounds. Place the pinwheels cut-side up on a prepared baking sheet. Repeat with the remaining ingredients to make 24 pinwheels total.
- Bake to Perfection: Bake, switching the baking sheets halfway through, for 12 to 14 minutes, until the dough is puffed and golden brown. Serve warm.
Recipe Tips
For the most delicious, perfectly formed sausage pinwheels.
- How to prevent a soggy bottom? The most crucial step is to let the sausage and vegetable filling cool down completely before you spread it on the delicate crescent dough. A warm filling will start to melt the dough, leading to a soggy result.
- How do I get a tight, neat roll? After layering your ingredients, start rolling from one of the long sides as tightly as you can. When you get to the end, pinch the final seam firmly to seal the log before you slice it.
- Can I make these ahead of time? Yes! Pinwheels are the perfect make-ahead appetizer. You can assemble the logs completely, wrap them tightly in plastic wrap, and refrigerate them for up to 24 hours. When you’re ready, just slice and bake, adding a couple of extra minutes to the baking time.
- Can I freeze sausage pinwheels? Absolutely. You can freeze the unbaked, sliced pinwheels in a single layer on a baking sheet, then transfer them to a freezer bag. Bake them directly from frozen, adding about 5-10 minutes to the cooking time.
What To Serve With Sausage Pinwheels
The perfect accompaniments for this classic party appetizer.
These savory, cheesy bites are a staple at any holiday party, tailgate, or family gathering. They are fantastic served with:
- A side of warm marinara or pizza sauce for dipping
- A creamy ranch or blue cheese dressing
- A spicy queso dip
How To Store Sausage Pinwheels
Keeping your delicious appetizers fresh.
- Refrigerate: Store any leftover cooked pinwheels in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best texture, reheat the pinwheels on a baking sheet in a 375°F oven for about 5-7 minutes, until warmed through and the pastry is crisp again.
Pioneer Woman Sausage Pinwheels Nutrition Facts
An estimated guide per pinwheel.
- Calories: 110 kcal
- Carbohydrates: 6 g
- Protein: 5 g
- Fat: 7 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What kind of sausage is best to use?
A bulk hot Italian sausage, with the casings removed, provides a fantastic spicy kick. You can also use a mild Italian sausage or a standard pork breakfast sausage for a milder flavor.
Can I use a different kind of dough?
Yes. A sheet of all-butter puff pastry is a great substitute for the crescent roll dough and will result in an even flakier, crispier pinwheel.
Can I make these vegetarian?
Yes. To make a vegetarian version, you can substitute the sausage with a plant-based sausage crumble or a mixture of finely chopped, sautéed mushrooms and sun-dried tomatoes.
Try More Pioneer Woman Recipes:
- Pioneer Woman 3-Ingredient Bisquick Sausage Balls Recipe
- Pioneer Woman Sausage Potato Corn Chowder Recipe
- Pioneer Woman Sausage Grits Casserole Recipe
Pioneer Woman Sausage Pinwheels Recipe
Description
Classic, easy, and incredibly addictive sausage pinwheels, made with a savory blend of Italian sausage, spinach, and cheese, all rolled up in flaky crescent dough. The perfect party appetizer!
Ingredients
Instructions
- In a skillet, cook the sausage until browned. Add the onion and oregano and cook until soft. Stir in the garlic and tomato paste, then add 1/4 cup of water and simmer until thick. Let the filling cool completely.
- Preheat oven to 375°F. Line baking sheets with parchment.
- Stir the Parmesan into the cooled sausage mixture.
- Unroll the crescent dough, press the seams to form 4 rectangles.
- On each rectangle, layer spinach, parsley, the sausage mixture, and mozzarella.
- Roll up each rectangle tightly into a log and slice each log into 6 pinwheels.
- Place the pinwheels cut-side up on the prepared baking sheets.
- Bake for 12-14 minutes, until puffed and golden brown. Serve warm.
