Spinach & Artichoke & Sausage Pinwheels Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Jeff Mauro

Spinach, Artichoke and Sausage Pinwheels

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 30 min
  • Yield: 40 pinwheels
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!



  1. Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.