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Ingredients [ For 10 to 11 people ] [ Preparation time : 25 minute – Cooking time : 45 minutes ]
- 3/4 cup of Almond Flour
- 2 Tablespoons of Coconut Flour or 2 Tablespoon of oat fiber
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 8 oz. of Mozzarella Cheese, Shredded
- 2 oz of Cream Cheese
- 1g. beaten egg
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 8 oz. of breakfast sausage, browned
- 4 oz. of Cream Cheese, softened
- 1/2 cup Monterrey Jack Cheese, shredded
- For the pinwheel, dough adds in your shredded cheese and your 2 oz of cream cheese in a microwave-safe bowl.
- Melt the cheeses together until they are soft enough to blend them together with your spoon.
- You want your cheese mixture to be very soft and mixable.
- I start out nuking it for 1 full minute then stir it. If it is still stiff then return it to the microwave for 15 to 20 seconds at a time until it is very smooth.
- Add your dry ingredients, the beaten egg, and spices to the melted cheese and stir well.
- You want all the dry ingredients to be incorporated into the cheese.
- This will take some work on your part as the dough gets stiff.
- I often use my hands at this point to kneed the dough until it is all mixed. Be careful the cheese is still hot at this point.
- If your dough gets too stiff while you are working with it just stick it back in the microwave for 15-20 more seconds so it will loosen up.
- After mixing the dough you should not have any clumps of dry mixture showing.
- If you still see it then work and kneed your dough more. You need all the ingredients to be completely mixed together.
- Set your dough aside and cover with plastic wrap while you work on your filling.
- Brown your sausage and drain off all the grease before adding the 4 oz of cream cheese.
- Let the cream cheese melt into the sausage over low heat. Stir often to avoid scorching the cream cheese.
- Let your mixture cool completely.
- When ready to make your pinwheels, you can roll out your dough on a well-greased board or between two pieces of greased plastic wrap.
- I like to use my cutting board that I spray with cooking spray. But any nonstick surface or the plastic wrap will do. Just spray it well
- Roll your dough out into a rectangular shape as best you can. Your dough should be about 1/8 -1/4 of an inch thick when done.
- Spread the sausage mixture evenly over the dough and top it with the 1/2 cup of Monterey Jack Cheese.
- You can sub any cheese you like, I just like the melt factor in the Jack.
- When you begin to roll your pinwheels make sure you get the role as tight as possible.
- I do this by rolling the first in tight then as I roll again I pull back toward me slightly.
- This stretches the dough a little and allows you to roll it tighter.
- Continue this rolling process until you have your roll completed.
- Carefully cover the roll with plastic wrap and chill it in the fridge for at least 30 min.
- You can even make the roll in the morning and cook them later that evening.
- I like these for breakfast too with eggs so I make the dough the night before and wrap it very well. Then slice and bake when ready.
- To bake the pinwheels you will need to slice it with a sharp knife. I find that a bread knife or serrated knife works best.
- You should be able to get 22-24 slices from your pinwheel log.
- Place them on a lightly greased baking sheet and bake them at 400 degrees for about 12-14 minutes.
- Start watching them closely after 10 minutes. You want them brown and crisp but not overly dry.
- Note: I have updated the post above to included instructions for freezer these pinwheels.
- They are just as awesome after freezing as they are when baked right away