Sausage Mushroom Pinwheels
Delight your taste buds with these irresistible Sausage Mushroom Pinwheels, the perfect blend of flaky puff pastry, savory sausage, and earthy mushrooms. Enhanced with creamy cheese, fragrant garlic, and a touch of green onion, these bite-sized appetizers are both elegant and satisfying. Easy to make, they feature a rich and flavorful filling wrapped in golden, crispy layers of puff pastry, ideal for holiday gatherings, game day spreads, or any festive occasion. Ready in under 45 minutes, these pinwheels are brushed with a glossy egg wash for a beautifully browned finish, making them as visually stunning as they are delicious. Serve them warm for the ultimate crowd-pleasing snack!
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Recipe Information
Ingredients
- 2 count puff pastry sheets
- 8 ounces ground sausage
- 1 cup button mushrooms
- 4 ounces cream cheese, softened
- 1 cup Parmesan cheese, grated
- 3 count green onions, finely chopped
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 count egg, beaten
- 2 tablespoons all-purpose flour (for dusting)
Instructions
Thaw the puff pastry sheets according to the package instructions.
Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
Heat a skillet over medium heat and cook the ground sausage until browned and fully cooked. Remove the sausage from the skillet and set aside.
In the same skillet, add the mushrooms and cook until they release their moisture and become golden brown, about 5 minutes.
Transfer the cooked mushrooms, sausage, cream cheese, Parmesan cheese, green onions, garlic, salt, and black pepper to a mixing bowl. Stir until evenly combined.
Lightly flour a clean work surface and roll out one puff pastry sheet to smooth out any creases. Spread half of the sausage-mushroom mixture evenly over the puff pastry, leaving a 1/2-inch border on all sides.
Starting from one long side, tightly roll the puff pastry into a log. Repeat with the second puff pastry sheet and the remaining filling.
Using a sharp knife, slice each log into 1/2-inch thick pinwheels and place them on the prepared baking sheets, spaced about 1 inch apart.
Brush the top of each pinwheel with the beaten egg to encourage a golden crust during baking.
Bake in the preheated oven for 12-15 minutes, or until the pinwheels are puffed and golden brown.
Allow the pinwheels to cool for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.9 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
