Sausage Pinwheels

(from castro15’s recipe box)

Categories: Appetizers

Ingredients

  • 1 tbsp olive oil
  • 8 oz. hot Italian sausage, casings removed
  • 1/2 tsp dried oregano
  • 1/2 small onion, finely chopped
  • 2 tbsp tomato paste
  • 1/4 cup grated Parmesan
  • Kosher salt, to taste
  • 8 oz. tube refrigerated crescent roll dough
  • All-purpose flour, for dusting
  • 3 cups baby spinach
  • 1/4 cup chopped fresh parsley
  • 3/4 cup shredded mozzarella

Directions

  1. Heat the olive oil in a medium skillet over medium heat. Add the sausage and cook, crumbling it into small pieces with a wooden spoon, until no longer pink, about 4 minutes. Add the oregano and onion and cook until the onion is softened, about 6 minutes.

  2. Make a space in the center of the skillet and add the tomato paste. Cook for a minute until darkened, then stir it into the sausage mixture. Add 1/4 cup water and bring to a simmer; cook until the mixture thickens, about 2 minutes. Scrape into a medium bowl and let cool, about 15 minutes.

  3. anwhile, preheat the oven to 375. Line 2 baking sheets with parchment paper. Stir the Parmesan into the cooled sausage mixture. Season with salt, if necessary.

  4. Unroll the crescent roll dough on a floured surface and separate into 4 rectangles (each made of 2 crescent dough pieces). Press the seams together to create 4 solid rectangles. Roll or press each rectangle until about 6 by 8 inches.

  5. Layer a quarter of the spinach on one of the dough rectangles, leaving a 1/2-inch border on the two long sides but extending the spinach to both short sides. Sprinkle with a quarter of the parsley. Spread a quarter of the sausage mixture over the top, then sprinkle with a quarter of the mozzarella. Press down on the cheese to compress the filling and adhere it to the dough. Roll the dough tightly from a long side and pinch to seal the seam. With a sharp knife, cut into 6 rounds. Place the rounds cut-side up on one of the prepared baking sheets. Repeat with the remaining ingredients to make 24 pinwheels.

  6. Bake, switching the baking sheets halfway through, until the dough is puffed and browned, 12 to 14 minutes. Serve warm.

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