Introduction
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, game-day 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.
What makes these pinwheels so charming is their balance: the rich sausage brings depth, a touch of heat, and that signature Latin flavor, while the dough is tender, slightly flaky, and just soft enough to pull apart easily. Whether you’re serving them alongside a crisp salad, pairing them with a dipping sauce, or eating them right out of the oven, they feel like a thoughtful yet effortless appetizer.
They’re easy enough to whip up for a casual gathering, but with the right presentation — neatly arranged on a platter, warm or room temperature — they also feel party-ready. These pinwheels celebrate simple ingredients elevated through technique, making every bite a satisfying swirl of comfort.
Why You’ll Love This Recipe
- Flavorful twist on classic sausage rolls with Cuban flair.
- Perfect for gatherings: bite-sized and easy to serve.
- One-dough, make-ahead can be prepped in advance.
- Kid-friendly: mild enough for younger palates, bold enough for adults.
- Versatile: serve with dips, sauces, or alongside fresh greens.
- Easy to bake: no tricky steps, just roll, slice, and bake.
Ingredients
- 1 lb (about 450 g) Cuban-style sausage (or spicy pork sausage)
- 1 sheet of puff pastry (about 8 oz, thawed if frozen)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, freshly ground
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven
- Preheat to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Cook the sausage filling
- In a skillet over medium heat, warm olive oil, then sauté the finely chopped onion until translucent, about 3–4 minutes.
- Add the minced garlic and cook for another 30 seconds, stirring so it doesn’t burn.
- Crumble in the Cuban-style sausage into the pan and cook until browned and fully cooked, breaking it apart with a spoon or spatula — about 6–8 minutes.
- Season with salt and pepper to taste. Remove from heat and let it cool slightly.
- Roll out the dough
- On a lightly floured surface, gently roll the puff pastry sheet into a rectangle, if it isn’t already one. Try to smooth it out while keeping it even in thickness.
- Assemble the pinwheels
- Spread the cooled sausage mixture evenly over the pastry, leaving a small margin at the edges for sealing.
- Sprinkle the shredded mozzarella and grated Parmesan evenly over the sausage.
- Carefully roll the pastry into a tight log, starting from one long edge. Be sure to roll firmly, but don’t squeeze too hard, or the filling might spill.
- Slice and prepare for baking
- Using a sharp knife, slice the log into ½‑inch thick pinwheels (you should get about 12–14 slices, depending on the length).
- Place the pinwheels flat on the prepared baking sheet, leaving space between each for expansion.
- Egg wash and bake
- Brush the tops of the pinwheels with beaten egg — this will give them a beautiful golden color when baked.
- Bake for 15–18 minutes, or until the pastry is puffed and golden brown and the cheese is melty.
- Cool and serve
- Allow the pinwheels to cool on the baking sheet for about 5 minutes before transferring to a rack or serving platter.
- Serve warm or at room temperature, with optional dipping sauces on the side.
You Must Know (Helpful Tips)
- Don’t skip the cooling step: Letting the sausage mixture cool before adding the cheese helps prevent melting out during rolling.
- Roll carefully: Keep your roll tight but gentle to avoid tearing the pastry.
- Even slices: Use a sharp knife or unflavored dental floss for cleaner cuts.
- Watch baking time: Puff pastry puffs quickly, so check after 12 minutes if your oven runs hot.
- Make ahead: You can assemble the pinwheels, then cover the baking sheet with plastic wrap and refrigerate for up to 4 hours before baking.
Storage Tips
- Refrigerate: Store cooled pinwheels in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for about 5–7 minutes to crisp them back up.
- Freeze: Slice and arrange unbaked pinwheels on a baking sheet; freeze until firm. Then transfer to a freezer bag or container and store for up to 2 months. Bake from frozen, adding a few extra minutes to the bake time.
- Transport tip: For parties, wrap them in foil after baking to keep warm, and reheat briefly before serving if needed.
Ingredient Substitutions
- Sausage: If Cuban sausage isn’t available, you can use a smoked pork sausage, or even a spicy Italian sausage for a twist.
- Cheese: Swap mozzarella with provolone or fontina, and Parmesan with Pecorino Romano for sharper flavor.
- Pastry: Use homemade puff pastry or even crescent roll dough in a pinch — though the texture will differ.
- Onion: If you want a milder flavor, replace red onion with shallots.
- Herbs or heat: Sprinkle in some fresh cilantro, chopped green onions, or a touch of crushed red pepper flakes to customize.
Serving Suggestions
- Serve with a zesty dipping sauce: Try mojo sauce, garlic aioli, or a light tomato salsa.
- Pair with fresh greens: A simple salad of arugula with lime vinaigrette complements the rich sausage.
- Offer as party fare: These pinwheels work beautifully on a platter for game-day or cocktail parties.
- Serve as a brunch item: Alongside scrambled eggs and fruit, they add a savory, satisfying twist.
Pro Tips
- Double the batch: These freeze well, making them perfect for make-ahead snacking.
- Customize the roll: After rolling, sprinkle some shredded cheese on the outside before cutting for extra cheesiness.
- Presentation: Serve on a wooden board with lime wedges and a side dipping bowl for a festive look.
- Add brightness: A squeeze of fresh lime or a sprinkle of chopped cilantro just before serving adds a fresh finish.
Frequently Asked Questions (FAQ)
Q: Can I make these vegetarian?
A: Yes — swap the sausage for plant-based sausage or sautéed mushrooms seasoned with smoked paprika for a smoky flavor.
Q: Do I need to precook the sausage completely?
A: Yes, you should fully brown the sausage in the skillet, breaking it into small pieces, before assembling the pinwheels.
Q: Can I use refrigerated crescent roll dough instead of puff pastry?
A: You can, but the texture will be different. Crescent dough will be softer and less flaky than puff pastry, but it will still be tasty.
Q: How do I prevent the filling from leaking?
A: Make sure the sausage mixture is warm, not hot, when you assemble, and roll firmly but gently. Leaving a small margin on the edge of the dough helps seal the roll cleanly.
Q: What kind of sausage is “Cuban-style”?
A: Cuban-style sausage generally has a sweet, smoky pork flavor. If you can’t find it, a smoked pork sausage or a lightly spiced pork sausage can work in a pinch.
These Cuban Sausage Pinwheels are fun, flavorful, and perfect for sharing — a little swirl of savory delight in every bite. Bake them, serve them, and enjoy the warm, cheesy goodness with friends or family!
