Cuban Sausage Pinwheels (Printer-Friendly Version)

Golden dough spirals filled with smoky Cuban-style sausage and melted cheese for a tasty bite.

# Ingredients Needed:

→ Meat

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

→ Dough

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

→ Cheese

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

→ Vegetables & Aromatics

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

→ Oils & 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

# Step-by-Step Directions:

01 - Preheat 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. Cook finely chopped onion until translucent, about 3 to 4 minutes. Add garlic and sauté for 30 seconds, stirring frequently.
03 - Crumble Cuban-style sausage into skillet and cook until browned and fully cooked, about 6 to 8 minutes. Season with salt and freshly ground black pepper. Remove from heat and allow to cool slightly.
04 - On a lightly floured surface, gently roll puff pastry into an even rectangle if needed.
05 - Spread cooled sausage mixture evenly over the pastry, leaving a small margin at edges. Sprinkle shredded mozzarella and grated Parmesan cheese evenly atop the sausage.
06 - Carefully roll the pastry into a tight log starting from a long edge. Using a sharp knife, slice the log into ½-inch thick pinwheels, yielding approximately 12 to 14 pieces.
07 - Place pinwheels cut-side down on prepared baking sheet, spaced apart. Brush tops with beaten egg for a golden finish.
08 - Bake in the preheated oven for 15 to 18 minutes, until pastry is puffed and golden brown and cheese is melted.
09 - Allow pinwheels to cool on baking sheet approximately 5 minutes before transferring to a serving platter. Serve warm or at room temperature.

# Helpful Hints:

01 - Cool the sausage filling before adding cheese to prevent premature melting during rolling.
02 - Use a sharp knife or unflavored dental floss for clean, even pinwheel slices.
03 - Pinwheels can be pre-assembled and refrigerated up to 4 hours before baking.
04 - For best texture, monitor baking closely after 12 minutes as puff pastry cooks quickly.

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