Sausage, Pancetta & Rosemary Pinwheels Recipe

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the puff pastry sheet into a rectangle, about 1/4 inch thick.

In a skillet, cook the sausage over medium heat until browned, breaking it into small pieces with a spoon. Remove from heat and let cool.

Spread the cooked sausage evenly over the puff pastry, leaving a 1-inch border around the edges.

Scatter the diced pancetta and chopped rosemary over the sausage, and sprinkle with grated Parmesan cheese.

Starting from one long side, roll up the puff pastry tightly, jelly-roll style, and pinch the seam to seal. Place the roll seam-side down on the prepared baking sheet.

Brush the top of the roll with the beaten egg, making sure to coat the entire surface.

Using a sharp knife, slice the roll into 1-inch thick pinwheels.

Bake in the preheated oven for 20-25 minutes, or until the pinwheels are golden brown and puffed.

Remove from the oven and let cool for a few minutes before serving.