Sausage Cream Cheese Pinwheels
Golden, swirly pinwheels with a creamy sausage filling — two-bite party food with a low-carb dough
These sausage cream cheese pinwheels are golden, crisp-edged swirls around a creamy, savoury sausage filling — piled on a plate exactly like the photo, and dangerously easy to keep picking at.
Estimated per serving (2 pinwheels): 290 calories, 12g protein and 4g net carbs. Ready in about 45 minutes, including a short chill for clean slices.
Bake: 18 min
Why you'll love these sausage pinwheels
- That perfect creamy swirl in every slice
- Crisp golden edges, soft cheesy centre
- Low-carb fathead dough — just 4g net carbs per serving
- Slice-and-bake: make the log ahead, bake when guests arrive
- Two-bite party food that disappears fast
- Freezer-friendly, baked or unbaked
Health notes
- Fathead dough: Mozzarella and almond flour instead of puff pastry — a fraction of the carbs.
- Sausage: Big savoury flavour; choose a sugar-free sausage meat if you can (many hide sugar).
- Cream cheese: The creamy binder that makes the swirl hold.
- Portion sense: Two pinwheels is a satisfying snack at 290 calories.
- Estimated macros: No nutrition card came with this one, so values are estimated and kept consistent throughout.
Key element — chill the log before slicing
Roll the filled dough into a tight log and chill it for 20 minutes before slicing. Warm dough squashes into ovals; a cold log cuts into the clean, round swirls in the photo.
Diabetic-Friendly
Sausage Cream Cheese Pinwheels
Servings
6
Tap or hover to scale
- Prep25 min
- Total25 min
- Servings6 servings
- Calories290 kcal
Ingredients
Instructions
- Cook the sausage. Brown the sausage meat in a skillet over medium heat, crumbling finely, for 6–8 minutes until cooked through. Drain well and cool for 10 minutes — warm filling melts the dough.
- Mix the filling. Stir the cooled sausage into the softened cream cheese with the garlic powder, pepper and chives until evenly combined.
- Make the dough. Microwave the mozzarella and 2 tablespoons of cream cheese for 60–90 seconds until melted. Stir in the almond flour, egg, baking powder and salt to a smooth dough. (Stove method: melt gently in a pan, stirring — never let it catch.)
- Roll and fill. Roll the dough between two sheets of parchment into a rectangle about 10×14 inches. Spread the sausage filling over it, leaving a ½-inch border on one long side.
- Roll and chill. Roll up tightly from the long side using the parchment to help, finishing at the border. Wrap the log and chill for 20 minutes so it slices cleanly.
- Slice and bake. Heat the oven to 375°F. Cut the cold log into 12 slices (about ¾-inch thick) with a sharp knife, sit them cut-side up on a lined tray, and bake 16–18 minutes until golden at the edges. Use oven mitts for the hot tray, rest 5 minutes, and pile them up to serve.
Notes & Tips
- Cool the sausage before mixing — hot filling slumps the dough.
- Chill the log. It's the difference between swirls and squashed ovals.
- Roll tight with the parchment doing the lifting; no flour needed.
- A serrated knife or unflavoured dental floss gives the cleanest cuts.
- Drain the sausage properly or the bottoms go soggy.
Variations & serving ideas
- Classic pastry: A sheet of puff pastry works the classic way; carbs will rise a lot.
- Spicy: Hot Italian sausage plus ¼ tsp red pepper flakes.
- Cheesier: Scatter ½ cup shredded cheddar over the filling before rolling.
- Turkey: Ground turkey sausage for a lighter filling.
- Jalapeño popper: Add diced jalapeño and cheddar to the filling.
- Pizza: Swap sausage for pepperoni and add Italian seasoning and mozzarella.
- Breakfast: Add finely chopped cooked bacon and a little maple extract (sugar-free).
- Spinach: Fold squeezed-dry chopped spinach into the cream cheese.
Storage
- Refrigerator (baked): Up to 4 days (Airtight container; reheat at 350°F for 6–8 minutes)
- Freezer (unbaked slices): Up to 2 months (Freeze on a tray, then bag; bake from frozen, adding 3–4 minutes)
- Make ahead: Up to 24 hours (Keep the wrapped log chilled, then slice and bake fresh)
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 kcal |
| Total fat | 24 g |
| Sodium | 540 mg |
| Total carbohydrate | 6 g |
| Fibre | 2 g |
| Protein | 12 g |
Nutrition values are approximate and vary with brands and portion sizes.
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