Sausage & Cream Cheese Pinwheels
Sausage and Cream Cheese Pinwheels
Savory breakfast-meets-appetizer rolls – sausage, cream cheese, and cheddar wrapped in a low-carb dough and baked until golden.
These pinwheels are the kind of tray that disappears first. Browned sausage, softened cream cheese, and sharp cheddar get spread over a keto-friendly dough, rolled tight, sliced, and baked. You get a crisp edge, a creamy swirl, and just enough cheese pull.
They work as a weekend brunch, game-day snack, or meal-prep breakfast. About 30 minutes from bowl to tray – and they reheat without going soggy if you bake them until the bottoms are set.
Bake: 15 min
Why you’ll love them
- Only 1.7g net carbs per pinwheel – easy keto snack math
- 6g protein in a two-bite roll
- 30 minutes start to finish
- Freezer-friendly and great for parties
- Kids and adults both go back for seconds
- Easy to flavor: jalapeño, everything bagel, or extra cheddar
Health notes
- Low carb: Fathead-style dough keeps the wrap keto without puff pastry carbs.
- Protein + fat: Sausage and cream cheese keep you full between meals.
- No sugar dough: Almond flour + mozzarella instead of wheat pastry.
- Portion friendly: Easy to track – one pinwheel is one serving unit.
Key element – a tight, even roll
Chill the filled log 8 – 10 minutes before slicing so the cream cheese doesn’t smear. Use a sharp knife and wipe it between cuts. Even slices bake evenly – thin ones brown too fast, thick ones stay doughy in the center.
Mary The High Protein Recipes
Sausage & Cream Cheese Pinwheels
- Prep15 min
- Total15 min
- Servings16 servings
- Calories118 kcal
Ingredients
Instructions
- Cook the filling. Brown the sausage and drain well. Mix with softened cream cheese, cheddar, garlic powder, pepper, and green onion until evenly combined. Set aside to cool slightly.
- Make the dough. Melt mozzarella and 2 oz cream cheese together (microwave 45 – 60 seconds, stir until smooth). Quickly work in almond flour, baking powder, salt, and egg until a soft dough forms. If sticky, chill 3 minutes.
- Roll and fill. Between two sheets of parchment, roll dough into a rectangle about 10×12 inches. Spread the sausage mixture almost to the edges, leaving a 1/2-inch strip along one long side.
- Roll, chill, and slice. Roll tightly toward the clean edge. Chill 8 – 10 minutes. Slice into 16 even pinwheels with a sharp knife. Place cut-side up on a parchment-lined sheet.
- Bake. Bake at 375F (190C) for 13 – 16 minutes until golden on the edges and set in the center. Cool 3 minutes on the tray so the cheese firms. Serve warm.
Notes & Tips
- Drain sausage thoroughly – extra grease makes the roll slide apart.
- Work the dough while the cheese is still warm so it stays pliable.
- Parchment on both sides stops sticking without extra flour.
- Chill the log before slicing for clean, bakery-style rounds.
- Don’t overbake – pull them when edges are golden, not dark brown.
Variations & serving ideas
- Jalapeño cheddar: Fold 2 Tbsp minced pickled jalapeño into the filling and add extra cheddar on top before baking.
- Everything bagel: Brush the tops with egg wash and sprinkle everything-bagel seasoning before they go in the oven.
- Pizza pinwheels: Swap sausage for pepperoni bits and add a pinch of Italian seasoning plus mozzarella.
- Mini muffin cups: Press slices into a greased muffin tin for taller, extra-crisp edges.
Storage
- Refrigerator: Up to 4 days (Airtight container; reheat in oven or air fryer)
- Freezer (baked): Up to 2 months (Reheat from frozen at 350F until hot)
- Freezer (unbaked slices): Up to 1 month (Bake from frozen, add 3 – 4 minutes)
Nutrition Facts
Per serving · makes 16 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 118 kcal |
| Total fat | 9 g |
| Total carbohydrate | 2.5 g |
| Fibre | 0.8 g |
| Protein | 6 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Can I use regular puff pastry?
You can for a non-keto version, but carbs jump a lot. For 1.7g net carbs, stick with the mozzarella – almond flour dough in this recipe.
Why is my dough tearing?
It’s usually too cold or overworked. Warm it 10 seconds in the microwave and knead just until smooth. Roll between parchment so you don’t need extra flour.
Can I make these ahead?
Yes. Roll the log, wrap, and refrigerate up to 24 hours. Slice and bake just before serving. You can also freeze sliced rounds and bake from frozen.
How do I keep them from unrolling?
Roll tightly, leave a clean edge to seal, and place them cut-side down/up with the seam tucked under. A short chill before slicing helps the roll hold its shape.
Air fryer directions?
Air fry at 350F (175C) for 8 – 11 minutes until golden. Don’t crowd the basket – work in batches.
Are they good cold?
They’re best warm. If packing for lunch, reheat 4 – 5 minutes in a toaster oven or air fryer so the dough crisps again.
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