Cuban Sausage Pinwheels (Printer-Friendly)

Flaky pinwheels filled with smoky Cuban-style sausage and melted cheese.

# What You’ll Need:

→ Meat and Sausage

01 - 1 lb Cuban-style sausage (or spicy pork sausage)

→ Dough and Pastry

02 - 1 sheet puff pastry (approximately 8 oz, thawed if frozen)

→ Cheese

03 - 1 cup shredded mozzarella cheese
04 - ½ cup grated Parmesan cheese

→ Vegetables and Aromatics

05 - 1 small onion, finely chopped
06 - 1 clove garlic, minced

→ Oils and Fats

07 - 1 tablespoon olive oil
08 - 1 egg, beaten (for egg wash)

→ Seasonings

09 - Salt, to taste
10 - Freshly ground black pepper, to taste

# Steps to Follow:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook for an additional 30 seconds without browning.
03 - Crumble Cuban-style sausage into the skillet and cook until browned and fully cooked, approximately 6–8 minutes, breaking it apart with a spoon. Season with salt and freshly ground black pepper. Remove from heat and allow to cool slightly.
04 - On a lightly floured surface, gently roll the puff pastry sheet into an even rectangle if necessary, maintaining consistent thickness.
05 - Spread the cooled sausage mixture evenly over the pastry, leaving a margin around edges. Sprinkle shredded mozzarella and grated Parmesan over the sausage layer.
06 - Carefully roll the pastry into a tight log starting from one long edge, avoiding squeezing out the filling. Slice into ½-inch thick pinwheels, yielding approximately 12 to 14 slices.
07 - Place pinwheels on the prepared baking sheet with space between each. Brush tops with beaten egg to enhance browning.
08 - Bake in the preheated oven for 15–18 minutes until the pastry is puffed, golden, and cheese is melted.
09 - Let pinwheels cool on the baking sheet for 5 minutes before transferring to a rack or serving platter. Serve warm or at room temperature with optional dipping sauces.

# Helpful Hints:

01 - Allow the sausage filling to cool before assembling to prevent cheese from melting out during rolling.
02 - Use a sharp knife or unflavored dental floss for cleaner slices.
03 - You may prepare pinwheels up to 4 hours in advance by assembling, covering with plastic wrap, and refrigerating.

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