Sausage & Cheese Pinwheels

When we find something we like, I love coming up with as many different ways to serve it as possible. This recipe is the combination of several different variations of favorite easy recipes. That’s a long, convoluted way of saying it’s familiar, easy, basic and good.

If you want this recipe to be even easier, you could just bake the rolled-up dough as a loaf, but I really think the cinnamon roll-inspired pinwheels are a lot more fun for very little effort.

These little pinwheels are a great side dish with some eggs or as a stand alone, grab-and-go breakfast. You can even freeze them after baking and then warm in the microwave or oven as needed.


Sausage & Cheese Pinwheels

  • 3 c. flour
  • 1 T. baking powder
  • 1/2 t. salt
  • 1/2 c. butter or margarine, cut into pieces
  • 1/3 – 1/2 c. milk
  • 1 lb. bulk pork sausage, cooked, drained and crumbled small
  • 2 c. cheddar cheese, shredded

1. In a large bowl, combine flour, baking powder and salt. Cut in butter or margarine until crumbly. Add milk as need until a soft but not sticky dough forms. Knead dough one minute.

2. Divide dough in half and roll out. Top with a layer of sausage and a layer of cheese. Roll up jelly roll style and slice into pieces, about an inch thick. Place onto a cookie sheet lined with foil and greased. Repeat with second batch.


3. Bake at 375 degrees for 15 – 18 minutes, until golden brown.


Simple recipes like this that are a combination of easy and our favorite ingredients definitely work for me!

Stop by We Are THAT Family for more Works For Me Wednesday.

28 thoughts on “Sausage & Cheese Pinwheels

  1. These look really good. I love how you told me how to make the dough and didn’t say to buy some pre-made refrigerated dough. What other combinations have you put in the dough? I hope to try this one soon.

  2. I make something similar but my recipe uses bread dough. I put hamburger ( with taco seasoning ) and cheese in mine. I will be trying this recipe, Thanks.

  3. I made these today. They were a huge hit at my house! Thanks for the recipe! The way I cut and rolled them made 24 rolls.

  4. Was is just me? But I needed to use almost 1c. of milk. I did use 1/2 whole wheat flour, maybe that is why.

    Thanks for sharing another great recipe.

  5. It’s 5:15 pm, I need a quick idea for dinner, and I’ve got 2 packages of sausage patties that with spoil in 2 days. I shouldn’t have wasted time looking in my cookbook, I should have known to just come to your site. Thanks again! This will be perfect with quickie potato soup!

  6. Made these Friday morning for Breakfast. They were a hit with the husband and are perfect for me to take to work for those super early morning shifts.

  7. I think these will be a PERFECT substitute for the sugary cereal bars I serve my kids for breakfast. These look yummy and toddler friendly! I’m going to have to make some of these tomorrow.

  8. tried these this morning but must have messed up somehow – my dough was all flaky & crumbly & wouldn’t roll properly. I am an amateur cook, however & prob just didn’t have the technique right. Could I have added more milk? Is there a ‘proper’ rolling technique? Any input would be so appreciated, thank you!!

  9. I was looking for this recipe for weeks but all i could find was the ones that require you to use refrigerated dough….so thank you for the real thing…i totally love this….

  10. For those of you that made these before, how thick did you roll your dough out? How did it turn out? 1/4 inch?

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