Photos of Sausage, Pancetta & Rosemary Pinwheels Recipe
How To Make Sausage, Pancetta & Rosemary Pinwheels
Serves:
Ingredients
- 1 sheet of puff pastry
- 1/2 lb Italian sausage, casings removed
- 1/4 cup diced pancetta
- 2 tbsp chopped fresh rosemary
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Roll out the puff pastry sheet into a rectangle, about 1/4 inch thick.
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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.
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Spread the cooked sausage evenly over the puff pastry, leaving a 1-inch border around the edges.
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Scatter the diced pancetta and chopped rosemary over the sausage, and sprinkle with grated Parmesan cheese.
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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.
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Brush the top of the roll with the beaten egg, making sure to coat the entire surface.
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Using a sharp knife, slice the roll into 1-inch thick pinwheels.
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Bake in the preheated oven for 20-25 minutes, or until the pinwheels are golden brown and puffed.
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Remove from the oven and let cool for a few minutes before serving.
Nutrition
- Calories : 380kcal
- Total Fat : 27g
- Saturated Fat : 9g
- Cholesterol : 110mg
- Sodium : 760mg
- Total Carbohydrates : 16g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 18g
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