Eddie Jackson's Sausage Pinwheels
You'll never be able to eat just one!
Eddie Jackson
Jump to recipe
Yields:
24 serving(s)
Prep Time:
25 mins
Total Time:
50 mins
"In high school, my teammate’s mom used to make these for our football team dinners every week," Eddie says. "They bring back so many memories every time I make them!”
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Ingredients
- 1 Tbsp. extra-virgin olive oil
- 8 oz. hot Italian sausage (about 3 links), casings removed
- 1/2 tsp. dried oregano
- 1/2 small onion, finely chopped
- 2 Tbsp. tomato paste
- 1/4 cup grated parmesan cheese
- Kosher salt, to taste
- 1 8-ounce tube refrigerated crescent roll dough (keep cold until ready to use)
- All-purpose flour, for dusting
- 3 cups loosely packed baby spinach
- 1/4 cup chopped fresh parsley
- 3/4 cup shredded low-moisture mozzarella cheese
Directions
- Step 1Heat 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.
- Step 2Make 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.
- Step 3Meanwhile, 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.
- Step 4Unroll 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
- Step 5Layer 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.
- Step 6Bake, switching the baking sheets halfway through, until the dough is puffed and browned, 12 to 14 minutes. Serve warm.
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