Puff Pastry and Sausage Pinwheels
Makes 20 Pinwheels
  • 1 tablespoon (15 grams) vegetable oil
  • ¼ cup (35 grams) minced yellow onion
  • ⅓ cup (45 grams) chopped red bell pepper
  • 1 clove garlic, chopped
  • 1 (16-ounce) package ground Italian pork sausage
  • ¼ teaspoon (1.5 grams) kosher salt
  • ⅛ teaspoon (0.25 grams) ground black pepper
  • ⅛ teaspoon (0.25 grams) crushed red pepper
  • 1 tablespoon (9 grams) self-rising flour
  • 1 (17.3-ounce) package frozen puff pastry, thawed
  • ¾ cup grated aged white Cheddar cheese
  1. In a large saucepan, heat oil over medium-high heat. Add onion, and cook until translucent, about 3 minutes. Stir in bell pepper, and cook until tender, about 3 minutes. Add garlic, and cook until fragrant, about 1 minute. Add sausage, salt, black pepper, and red pepper. Cook, stirring frequently, until browned and crumbly, about 5 minutes. Let drain on paper towels. Transfer to a bowl; stir in flour until combined.
  2. On a lightly floured surface, gently roll out puff pastry into a 12x10-inch rectangle. Sprinkle half of sausage mixture over pastry, leaving a ½-inch border on one long side. Sprinkle with half of cheese. Starting on opposite long side, roll into a log. Pinch seams to seal. Freeze for at least 1 hour or overnight.
  3. Preheat oven to 375°. Line 2 baking sheets with parchment paper.
  4. Let log stand at room temperature for 10 minutes. With a serrated knife, cut log into ⅔-inch slices, and place about 2 inches apart on prepared pan.
  5. Bake until golden brown, 25 to 35 minutes, turning pinwheels over halfway through baking. Let cool completely on a wire rack.
PRO TIP: Sausage roll can be prepared in advance, frozen the night before, and sliced right before baking. Freezing ensures you keep that perfect pinwheel design as it bakes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/puff-pastry-and-sausage-pinwheels/