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Premio Sausage Pinwheels


  • 1 lb. Premio Sweet/Mild Italian Sausage
  • Favorite tomato sauce
  • 1 package frozen puff pastry sheets, thawed
  • 1/2 cup Mozzerella cheese
  • 1/4 cup Parmesan cheese
  • Egg wash (one egg 2 T water)
  • Fresh Parmesan cheese for garnish
  • Fresh basil for garnish
How to make Premio Sausage Pinwheels:
  1. Preheat oven to 400 degrees.
  2. Cook sausage in skillet on med-high heat, chop with wooden spoon, into small pieces as it cooks. Drain on paper towels.  
  3. Lay pastry sheets out on floured surface, one at a time. Use rolling pin to flatten and smooth pastry - roll once across and once up and down. Spread half of sauce on each pastry sheet. Then sprinkle half of sausage and cheese on each sheet. 
  4. Starting at bottom of pastry sheet, roll very slowly and tightly to make a pastry log. Use egg wash to seal edge. 
  5. Cut 1/4 inch slices and place on cookie sheet lined with parchment paper. Brush each pinwheel with a little egg wash. 
  6. Bake for approximately 15 to 20 minutes until golden brown.
  7. Garnish with shaved Parmesan and fresh basil.
  8. Serve warm.










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