Start by heating a large skillet over medium heat. Add your ground sausage and cook it, breaking it apart with a spatula as it cooks. You want to get it nice and browned all over. Stir it occasionally to make sure it cooks evenly. Once the sausage is fully cooked and browned, use a slotted spoon to transfer it to a plate or bowl, leaving any excess grease in the pan. Set the sausage aside and let it cool for a few minutes.

While your sausage is cooling, take your puff pastry sheet out of the fridge or freezer and allow it to thaw for about 10-15 minutes. It should be soft enough to handle, but not too warm or it will become sticky. Once the pastry is ready, roll it out on a lightly floured surface. You don’t need to stretch it or make it perfect, but try to get it into a rectangle shape. It doesn’t have to be a perfect rectangle—just roughly even on all sides.

Now comes the fun part—assembling the pinwheels! First, spread the cooked sausage evenly over the puff pastry, covering the entire surface. Be sure to distribute the sausage as evenly as possible so that each bite gets a good amount. Next, sprinkle the shredded cheese evenly over the sausage. This is where I like to get a little creative. Sometimes I add extra seasonings like garlic powder or crushed red pepper flakes if I want a little extra flavor or spice. It’s totally up to you!

Once you have the sausage and cheese layered on, it’s time to roll up the puff pastry. Start at one edge of the rectangle and carefully roll it up into a tight log. You want to roll it as tightly as you can without making it too difficult to cut. Once it’s all rolled up, use a sharp knife to slice the log into 1-inch thick pinwheels. These will be the little bite-sized snacks that everyone will love!

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray. Arrange the pinwheels on the baking sheet, leaving a little space between each one. Brush the tops of the pinwheels with a beaten egg to give them a beautiful golden color as they bake. This step makes all the difference, and it’s totally worth the extra minute.

Pop the pinwheels into the oven and bake them for about 20-25 minutes. You’ll know they’re done when the pastry is golden brown and the cheese is bubbly. Keep an eye on them so they don’t burn, but honestly, this recipe is pretty forgiving. Once they’re baked, take them out of the oven and let them cool for a couple of minutes.

The hard part is over! Now all that’s left to do is enjoy your amazing Sausage Pinwheels. They’re perfect for dipping into your favorite sauce, whether that’s marinara, ranch, or even a little spicy mustard. And if you happen to have any leftovers (which is rare), they store well in the fridge for a couple of days. Just reheat them in the oven for a few minutes, and they’re good as new!