January 23, 2026

Crispy Sausage Cream Cheese Pinwheels Easy Homemade Flaky Pastry Recipe

Name: Crispy Sausage Cream Cheese Pinwheels
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 sheet frozen puff pastry (thawed); 8 ounces cream cheese, softened (full-fat recommended); 1/2 pound breakfast sausage (mild or spicy), casing removed if needed; 1/2 cup shredded sharp cheddar cheese (optional); 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and freshly ground black pepper, to taste; 1 egg, beaten (for egg wash); Optional add-ins: chopped fresh parsley or chives, red pepper flakes

Ready In 35-40 minutes

Servings 12 pieces

Difficulty Easy

It was one of those evenings where the fridge was suspiciously bare, and I had zero inspiration for dinner. Honestly, I just wanted something quick, tasty, and comforting—nothing fancy. I found a forgotten block of cream cheese and a pack of breakfast sausage lurking in the back. At first, I was skeptical about mixing these two with puff pastry, but I figured, why not? The result? Crispy sausage cream cheese pinwheels with flaky pastry that turned out way better than expected. The smell alone—warm, buttery pastry mingled with spicy sausage—made me forget the chaos of the day. I ended up making these pinwheels several times that week, perfect for late-night snacks or impromptu guests.

What stuck with me was how the flaky pastry wrapped around the creamy, savory filling, creating a little bundle of joy in every bite. It’s funny how the simplest combinations can surprise you, isn’t it? These pinwheels quickly became my go-to comfort food that doesn’t ask for much prep or fuss but delivers on flavor and satisfaction. I still catch myself making them even when the fridge is full, just because they feel like a treat that’s cozy and familiar. And honestly, the crispy edges? That’s the real reason I keep coming back.

Why You’ll Love This Recipe

Quick & Easy: Comes together in about 30 minutes, perfect when you’re juggling a busy day or need a fast snack fix.
Simple Ingredients: No complicated grocery runs needed; chances are you already have sausage, cream cheese, and pastry in your kitchen.
Great for Any Occasion: Whether it’s brunch, game day, or a casual get-together, these pinwheels fit right in.
Crowd-Pleaser: Kids and adults alike can’t get enough of the crispy, creamy combo.
Unbelievably Delicious: The contrast between flaky pastry and savory cream cheese with sausage hits all the right notes for comfort food.
This isn’t just another sausage roll—wrapping the cream cheese with sausage inside the flaky pastry creates a luscious, melty surprise in every bite.
The perfect balance of spice from the sausage with the smooth richness of cream cheese makes these pinwheels uniquely satisfying.
If you’re like me and want snacks that feel a little indulgent but come from simple, honest ingredients, this recipe is a keeper.

What Ingredients You Will Need

This recipe uses straightforward, everyday ingredients that team up to create a bold, comforting flavor without any fuss. Most are pantry staples or easy to find in any grocery store.

For the Pinwheels:

1 sheet of frozen puff pastry (thawed) – I prefer Pepperidge Farm for the flakiest layers
8 ounces (225g) cream cheese, softened – full-fat for best texture and richness
1/2 pound (225g) breakfast sausage (mild or spicy) – remove casing if needed
1/2 cup shredded sharp cheddar cheese (optional for extra gooeyness)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper, to taste
1 egg, beaten (for egg wash)

Optional Add-ins:

Chopped fresh parsley or chives (adds brightness)
Red pepper flakes (for a little extra kick)

You can swap out breakfast sausage for ground turkey or chicken sausage if you want a leaner option. And if you’re dairy-free, cream cheese alternatives made from cashews or coconut work surprisingly well here.

Equipment Needed

Baking sheet lined with parchment paper – crucial to prevent sticking and for easy cleanup.
Mixing bowl – to combine the cream cheese and seasonings smoothly.
Skillet or frying pan – to cook the sausage thoroughly before mixing with cream cheese.
Rolling pin – helpful to gently even out the puff pastry if needed; you can also use your hands carefully.
Sharp knife or pizza cutter – to slice the rolled pinwheels evenly.
Pastry brush – for applying the egg wash that gives the pastry its golden, shiny finish.

If you don’t have a pastry brush, a clean spoon or your fingers will do in a pinch. I’ve also made these using store-bought crescent dough, but the puff pastry gives that unbeatable flakiness that makes this recipe special.

Preparation Method

sausage cream cheese pinwheels preparation steps

Cook the Sausage: In a skillet over medium heat, crumble and cook the sausage until browned and cooked through, about 7-10 minutes. Drain any excess fat and set aside to cool slightly.
Mix the Filling: In a mixing bowl, beat the softened cream cheese until smooth. Stir in the cooked sausage, cheddar cheese (if using), garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly combined.
Prepare the Pastry: On a lightly floured surface, unfold your thawed puff pastry sheet. If it feels uneven, gently roll it out to smooth edges and even thickness, about 10×12 inches (25×30 cm).
Spread the Filling: Evenly spread the sausage-cream cheese mixture over the entire pastry sheet, leaving about a 1/2-inch (1.3 cm) border around the edges.
Roll it Up: Starting from the longer side, carefully roll the pastry into a tight log. Use gentle pressure to avoid squeezing the filling out.
Slice into Pinwheels: Using a sharp knife or pizza cutter, slice the log into 12 equal pinwheels, about 1-inch (2.5 cm) thick each.
Prepare for Baking: Place the pinwheels cut side up on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
Egg Wash: Brush the tops with beaten egg to help them turn golden and glossy during baking.
Bake: Bake at 400°F (200°C) for 15-18 minutes, until the pastry is puffed, golden brown, and crispy on the edges.
Cool Slightly & Serve: Let the pinwheels cool for 5 minutes on the baking sheet before transferring to a serving plate.

Watch for the pastry to puff nicely and avoid opening the oven door too often. If the edges brown too fast, loosely tent with foil. The smell when they’re nearly done is a solid hint it’s time to take them out!

Cooking Tips & Techniques

One trick I learned is to drain the sausage really well after cooking. Too much grease can make the pastry soggy instead of crispy. Also, don’t skip the egg wash—it’s what gives these pinwheels that irresistible golden sheen.

When rolling the pastry, try to keep the spiral tight, but not so tight that the filling squeezes out. A light dusting of flour on your surface helps keep the dough from sticking without drying it out.

For even cooking, slice the pinwheels with a very sharp knife or a pizza cutter—press down firmly but gently to keep the shape intact. Also, placing the pinwheels cut side up exposes the layers, which crisps up beautifully.

Timing is everything here. Baking at 400°F (200°C) is the sweet spot for flaky pastry without overcooking the sausage inside. I’ve found that letting the pinwheels rest a few minutes after baking lets the filling set, so they don’t fall apart when you bite in.

Finally, if you want to prep ahead, you can assemble the pinwheels and freeze them before baking. Just add a few extra minutes to the bake time when you’re ready to cook.

Variations & Adaptations

Vegetarian Option: Swap out the sausage for sautéed mushrooms, spinach, and caramelized onions for a savory twist.
Spice it Up: Add diced jalapeños or a sprinkle of cayenne pepper to the filling for a little heat.
Cheese Variations: Try swapping cheddar for pepper jack, mozzarella, or even a bit of crumbled feta to mix up the flavor profile.
Gluten-Free: Use a gluten-free puff pastry sheet available at specialty stores or make your own flaky gluten-free dough.
Seasonal Twist: Add fresh herbs like thyme or rosemary in fall, or diced sun-dried tomatoes and basil in summer.
One time, I added a couple tablespoons of pesto to the cream cheese mix—totally changed the vibe but still delicious!

Serving & Storage Suggestions

Serve these pinwheels warm or at room temperature—they’re just as good either way. They make a fantastic finger food for parties or a cozy snack paired with a crisp green salad or roasted veggies.

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 8-10 minutes to bring back that flaky crispness. Microwaving tends to soften the pastry and lose the crunch.

If you want to keep them longer, freeze the baked pinwheels in a single layer, then transfer to a freezer bag. Reheat straight from frozen, adding a few minutes to the oven time.

Interestingly, the flavors meld a bit after a day, making the sausage and cream cheese filling even more cohesive and tasty.

Nutritional Information & Benefits

Each crispy sausage cream cheese pinwheel contains approximately 180-220 calories, depending on size and cheese used. They provide a good amount of protein from the sausage and cream cheese, making them more than just empty carbs.

Using real cream cheese adds calcium and vitamin A, while the sausage contributes iron and B vitamins. If you swap for turkey sausage, the fat content drops, making it a lighter option.

For those watching gluten intake, choosing gluten-free pastry keeps this treat friendly for celiac or gluten-sensitive diets. Just watch the sodium content in sausage brands if that’s a concern.

From my experience, these pinwheels hit the spot when you crave something filling but don’t want to overdo it—comfort food that feels indulgent but is easy to fit into a balanced day.

Conclusion

Crispy sausage cream cheese pinwheels with flaky pastry have become one of those recipes I turn to when I want something satisfying but fuss-free. They combine simple ingredients into a snack or meal that feels special without demanding hours in the kitchen.

What I love most is how easy it is to customize them—whether you want to add herbs, swap cheeses, or change up the sausage, you can make them just right for your taste. I hope you find these pinwheels as comforting and addictive as I do.

Give them a try, and feel free to share how you put your own spin on this recipe. Cooking should be fun and personal, after all. Here’s to many crispy, creamy bites ahead!

Frequently Asked Questions

Can I make these pinwheels ahead of time?

Yes! You can assemble the pinwheels and freeze them before baking. When ready, bake from frozen, adding a few extra minutes to the cooking time.

What type of sausage works best?

Breakfast sausage (mild or spicy) works great for flavor and fat content. You can also use ground pork, turkey sausage, or chicken sausage depending on your preference.

Can I use crescent roll dough instead of puff pastry?

You can, but puff pastry provides a flakier, crispier texture that really makes these pinwheels special.

How do I prevent the pinwheels from getting soggy?

Drain the cooked sausage well and don’t overload the filling. Also, make sure to bake at the recommended temperature to crisp up the pastry.

Are these pinwheels freezer-friendly after baking?

Absolutely! Let them cool completely, freeze in a single layer, then transfer to a freezer bag. Reheat in the oven for best results.

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