Crispy appetizers always crush the competition. One bite of these and you’ll experience two of my favorite starters combined… spinach-artichoke dip and sausage bread. It’s so easy to make ahead too!
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 40 pinwheels |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound hot Italian sausage, removed from casing and crumbled
- 6 ounces (about 1 cup) chopped artichoke hearts, thawed if frozen
- 8 ounces cream cheese, at room temperature
- 1 cup frozen spinach, defrosted, drained and finely chopped
- 1 teaspoons crushed red pepper flakes
- 1/2 cup grated Parmesan cheese
- Kosher salt and black pepper
- 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
- All-purpose flour, for dusting
- 1 large egg
Instructions
- Line 2 baking sheets with parchment paper.
- In a large skillet over medium-high heat, add the oil and the sausage. Cook for about 8 to10 minutes, breaking up the sausage into fine crumbles as it cooks. Remove from the heat and cool to room temperature, about 20 minutes.
- In a large bowl, stir together the artichokes, cream cheese, spinach, red pepper flakes, Parmesan cheese and salt and pepper to taste. Mix vigorously until everything is smooth and well combined.
- Unfold the pastry sheets on a lightly floured work surface. Spread the cheese mixture over the entire surface of each sheet of dough. Divide the sausage evenly, and spoon over the cream cheese mixture in a single layer from edge to edge.
- Starting from the longer edge, tightly roll each sheet of dough into a log (jelly-roll style). Pinch the seams closed and place them seam side down on the work surface. Using a sharp knife, cut each log into 20 evenly thick pieces and place on the prepared baking sheets spiral-side up.
- In a small bowl, whisk the egg and 1 tablespoon of water together until combined to make an egg wash. Brush the tops of the pinwheels with egg wash.
- You can freeze and store the pinwheels at this point, or bake them off. To freeze, put them in the freezer until firm, then transfer them to a resealable container. Freeze for up to 3 months.
- To bake immediately, preheat the oven to 375 degrees F. Place the pinwheels in the freezer while the oven preheats. Bake the pinwheels until puffed and golden, 25 to 30 minutes. If baking from frozen, bake for 35 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 81 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 21 mg |
| Sodium | 139 mg |
Reviews
Excellent! I made a double batch 4 weeks ahead and put in the freezer. Baked them off prior to our party. These received rave reviews. They are good warm, room temperature or cold. These will definitely be a standard party go to in my freezer.
I made these for our last big holiday and they were the #1 favorite appetizer. I added finely chopped green onions and fresh parsley to the dish. I’ve been asked several times to share the recipe and it’s since been passed on to others many times over. My new go-to appetizer to bring to parties.
Can you make/bake them one day, refrigerate them and warm them up the next day in a crock pot or a warming tray?
They are great and delicious
These are so easy to make and look beautiful when serving. I put Dijon mustard out for dipping. So good!!!
I made these and they were great! I froze half of them, do I thaw them out before baking them?
I made these for New Year’s Eve. They were easy to make and very good!
I’ve made these three times now. They are such a hit with everyone. Chilling the dough before cutting them is a game changer.
These are fantastic. I made them before Thanksgiving and put them in the freezer. We had them on Thanksgiving and several times since. They were a big hit and my family requested them for Christmas. The only change I made was swapping out the hot Italian sausage for sweet Italian sausage.
This is a great appetizer! I made a batch and froze them before Thanksgiving and have had them several times since then. Spinach quantity is fine. I made no adjustments to the original recipe’s ingredients and I baked them in my air fryer for convenience which took less time to bake.
Be sure to not stretch the dough prior to or while applying the filling. GZ suggested chilling the rolled up dough prior to cutting. So I did that, too. Jeff was right, the heat does keep you from eating these too quickly…which is easy because they taste great.