Savory Cuban Sausage Pinwheels

Imagine serving warm buttery pinwheels filled with smoky spicy Cuban style sausage and melty cheese — a bite that’s both playful and indulgent. These Cuban Sausage Pinwheels are little spirals of savory goodness their golden dough gently hugs a flavorful filling making them perfect for parties gameday snacking or simply an afternoon treat. As they bake the kitchen fills with the scent of seasoned sausage mingling with buttery dough and melting cheese — a comforting aroma that promises something delicious is on its way.

I first made these pinwheels during a weekend get together and they were an instant hit with everyone. Now they are my go to appetizer whenever friends come over because they are both simple and impressive.

Ingredients

• 1 pound Cuban style sausage or spicy pork sausage: a flavorful filling base essential for that smoky Latin touch
• 1 sheet puff pastry about eight ounces thawed if frozen: provides a tender flaky dough that crisps up beautifully
• 1 cup shredded mozzarella cheese: adds creamy meltiness that complements the sausage
• Half a cup grated Parmesan cheese: brings sharpness and depth enhancing the flavor profile
• 1 small onion finely chopped: to soften and add sweetness when sautéed
• 1 clove garlic minced: for aroma and savory warmth
• 1 tablespoon olive oil: for sautéing the aromatics with a light fruity flavor
• Salt: to taste to balance and enhance the flavors
• Freshly ground black pepper: adds a mild bite
• 1 egg beaten: for egg wash to give the pinwheels a golden shiny finish when baked

Instructions

Preheat the oven:

Heat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Prepare a baking sheet by lining it with parchment paper or greasing it lightly to prevent sticking.

Cook the sausage filling:

In a skillet over medium heat warm the olive oil. Add the finely chopped onion and cook until translucent about three to four minutes to build the flavor base. Then add the minced garlic and sauté just thirty seconds while stirring so it does not burn. Crumble the Cuban style sausage into the pan breaking it apart with a spoon or spatula. Cook for six to eight minutes until it is fully browned and cooked through. Season with salt and freshly ground black pepper to taste. Remove from the heat and allow the mixture to cool slightly before assembling.

Roll out the dough:

On a lightly floured surface gently roll the thawed puff pastry sheet into a rectangle if it is not already one. Take care to smooth it out evenly while keeping the thickness consistent for uniform baking.

Assemble the pinwheels:

Spread the cooled sausage filling evenly across the pastry leaving a small margin at the edges. Sprinkle shredded mozzarella and grated Parmesan cheese evenly on top. Roll the pastry carefully into a tight log starting from one long edge. Roll firmly enough to hold the filling but avoid squeezing too hard to prevent spillage.

Slice and prepare for baking:

Use a sharp knife to slice the rolled log into half inch thick pinwheels yielding roughly twelve to fourteen slices depending on the length of your dough. Arrange the pinwheels flat on the prepared baking sheet with space between them to allow for expansion during baking.

Egg wash and bake:

Brush the tops of the pinwheels with the beaten egg. This will give them a shiny golden finish. Bake for fifteen to eighteen minutes or until the pastry puffs up golden brown and the cheese melts beautifully.

Cool and serve:

Let the pinwheels cool on the baking sheet for about five minutes to set before transferring to a rack or serving platter. Serve warm or at room temperature with optional dipping sauces on the side.

The burst of flavor in the Cuban sausage is my favorite part of this recipe. It brings a sweet smokiness that pairs perfectly with the creamy cheese. Once during a family gathering I made a double batch and everyone kept going back for more — it became the star appetizer of the night.

Storage Tips

Store cooled pinwheels in an airtight container in the refrigerator for up to three days. To reheat and keep the pastry crisp warm them in a three hundred fifty degrees Fahrenheit oven for five to seven minutes. For longer storage slice and arrange unbaked pinwheels on a baking sheet and freeze until firm. Transfer to a freezer bag or container and store for up to two months. Bake from frozen just add a few extra minutes to the cooking time. If transporting for events wrap pinwheels in foil after baking to keep warm and reheat briefly before serving if needed.

Ingredient Substitutions

If Cuban sausage is unavailable use smoked pork sausage or a spicy Italian sausage for a twist. Swap mozzarella with provolone or fontina for a different melt and Parmesan with Pecorino Romano for a sharper flavor. Puff pastry can be replaced with homemade puff pastry or crescent roll dough though the texture will be less flaky. Replace onion with milder shallots if preferred. Fresh herbs like cilantro green onions or a pinch of red pepper flakes can be added to customize the filling.

Serving Suggestions

Pair Cuban Sausage Pinwheels with zesty dipping sauces like mojo sauce garlic aioli or a light tomato salsa. Serve alongside a crisp salad such as arugula with lime vinaigrette to balance the richness. They shine as finger foods for gameday or cocktail parties and can also make a savory brunch item alongside scrambled eggs and fresh fruit.

These Cuban Sausage Pinwheels are fun flavorful and perfect for sharing. Bake them serve them and enjoy the warm cheesy goodness with friends or family.

FAQs About This Recipe

→ Can I make these pinwheels vegetarian?

Yes, substitute the sausage with plant-based alternatives or sautéed mushrooms seasoned with smoked paprika for a smoky, meaty flavor.

→ Should the sausage be fully cooked before assembling?

Yes, brown the sausage completely in a skillet, breaking it up as it cooks, to ensure it’s fully cooked before rolling.

→ Is puff pastry necessary or can I use crescent roll dough?

Crescent roll dough can be used, but expect a softer, less flaky texture compared to puff pastry.

→ How do I prevent the filling from leaking during baking?

Cool the cooked sausage mixture before spreading, roll tightly but gently, and leave a margin at the dough edges to seal the pinwheels properly.

→ What type of sausage works best for these pinwheels?

Cuban-style sausage offers a sweet, smoky flavor, but smoked or lightly spiced pork sausage makes a great substitute.