These delicious low-carb Sausage Cream Cheese Pinwheels make an amazing appetizer or breakfast. They are my healthier gluten-free version of the classics made with crescent rolls. They will be a huge hit when you serve them so you may want to double the batch!
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Sausage Cream Cheese Pinwheels….yes, please!
I have always loved appetizers, and have recently started out on a quest to convert my old favorites into ones that are low carb, gluten-free, and grain-free. One of my most recent victories in this attempt is my Taco Roll recipe.
The dough for the Taco Roll is one that I adapted from one of my favorite pizza crusts that you can find here on the Fat Head site. It is low carb, Trim Healthy Mama “S”, and Keto friendly!
So if you haven’t seen that recipe be sure to hop over and check it out. Finding a way to transform that family favorite into one we can enjoy without spiking our blood sugar was a major win and these pinwheels were my latest victory!
It has opened up my eyes to a couple of other dishes that I want to create. I will be sharing those others soon as well. The latest recipe using this dough is Sausage Cream Cheese Pinwheels.
These delicious little treats have really been a huge hit with our family and on the blog.
I can’t wait to make these for some of the holiday parties we get invited to. They will be a hit with everyone and nobody will ever believe they are on our diet plan!
It’s amazing when we can enjoy treats like this while eating healthier.
These pinwheels are so good you will feel like you are cheating but never fear they come in at just 2.4 net carbs per 2 pinwheels. We don’t have to feel deprived when it comes to our favorite treats.
It can be as simple as getting in the kitchen and giving this recipe a try. I promise that you will not regret it!
How To Make Pinwheels Low Carb
The filling of these sausage and cream cheese pinwheels is pretty much straightforward and easily Keto and Low Carb. But typically the pastry for these types of pinwheels is not low carb.
The traditional pinwheels I grew up eating were made from Pilsbury Crescent Rolls so to avoid all those carbs I’m using a popular low carb pastry dough you may be familiar with.
The dough for the pastry on the pinwheels is a gluten-free and low carb cheese dough often referred to as the “fathead dough”. It is a great dough that is easy to work with and has many uses.
Many of you know I’m a huge fan of this dough and all the recipes that can be made with it. If not just check out the wide range of recipes I’ve made with it by visiting my Recipe Index after looking at this recipe.
If you haven’t made the cheese dough before or if you would like to see how I make the perfect batch every time you can check out my blog post and video on how I make the dough.
Freezer Instructions
To freeze your pinwheels before cooking you will follow all the steps for making the pinwheels up to the slicing. After you have them all sliced, lay them out on a parchment or wax paper-lined tray.
Then let them freeze before adding them to an airtight container or bag. They will be good in the freezer for up to a month.
When you are ready to cook them, take them out of the freezer and place them on a greased baking sheet about 1 inch or so apart.
There is no need to thaw, place the frozen pinwheels in a preheated 400-degree oven and bake for 16-18 minutes.
Watch them after 14 to make sure they are not getting dark. They turn out wonderful!
If you would like to cook your pinwheels before you freeze, you can let them cool completely and then place them in a freezer bag or container.
When you are ready for them you can let them thaw slightly and then bake them for about 6-8 minutes at 400 to reheat them.
They come out just as delicious as if you have just made them! I was so excited. If you make these share photos on Instagram and tag me @MyTableofThree.
TIPS AND TRICKS:
- You can add as little or as much heat as you want. You can do this based on the sausage choice hot, mild, or very hot. You can even use an Italian Hot Sausage if you want to jazz these up even more.
- These will seem really soft and hard to slice if you try to cut them right away, so don’t skip out on the chilling period before you slice them to bake.
- These can be placed about an inch apart on the baking sheet because they don’t spread a lot due to the nature of the almond flour dough.
- This recipe is always a hit and goes fast, so doubling might be a good idea. The recipe can easily be doubled to make more for a party or to save for later.
- If you are not watching carbs or gluten you can use the storebought Crescent Dough sheets to make these pinwheels. I’ve even used the refrigerator pizza dough before when I was baking these for friends.
- These can be frozen, see my tips above on how to do that. They are just as good out of the freezer as they are the day you prepare them
- They can also be made ahead of time, and just store them unsliced in the fridge (wrapped tightly in plastic wrap) until you are ready to bake them. They will last a couple of days like this, but then need to be frozen.
Want More Pinwheel Recipes?
Sausage Pinwheels
A low carb pastry filled with a sausage and cream cheese filling. A low carb and guten free version of a classic made with crescent rolls.
Ingredients
Sausage Filling
- 16 oz. of breakfast sausage
- 4 oz. of Cream Cheese, softened
- 1/2 cup Monterey Jack Cheese, shredded (optional)
Pinwheel Dough
- 8 oz. of Mozzarella Cheese, Shredded
- 2 oz of Cream Cheese
- 3/4 cup of Almond Flour
- 2 Tbsp of oat fiber (optional)
- 1 large egg. beaten
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
Instructions
- Begin making the filling by adding the sausage to a skillet over medium heat.
- Cook the sausage fulling then drain the excess grease from the skillet.
- Add the softened cream cheese to the sausage and mix until the cream cheese is combined.
- For the pinwheel dough add the Mozzarella Cheese and the 2 oz of cream cheese to a microwave safe bowl. Microwave the cheese mixture in 30 second intervals, stirring after each 30 seconds.
- The cheese mixture will be ready when the mixture is very smooth.
- Next add in the dry ingredients, and the beaten egg and stir well. Pro tip: To insure a much smoother dough and great texture carefully use clean hands to knead the dough until there are no lumps.See this video.
- To assemble the pinwheels place the dough between two pieces of parchment or wax paper that have been sprayed with cooking spray.
- Roll the dough out into a large rectangle about 1/4 inches thick.
- Remove the top paper and spread the sausage filing out evenly over the top of the dough. Sprinkle on the Monterey Jack Cheese.
- Starting with the end of the dough closest to you, begin to roll your pinwheels toward the opposite end. This is the same process you use when making cinnamon rolls. Try to keep the pinwheels tight as you roll.
- Once the roll is complete, chill for 30 minutes to an hour. If you only have the 30 minutes I recommend using the freezer to chill. This will ensure they slice easier.
Baking The Pinwheels
- After the pinwheels have chilled, slice the roll using 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 the the pinwheels on a slightly greased baking sheet and bake them at 400 degrees for about 18-20 minutes. Start watching them closely after 15 minutes.
- When the pinwheels are nice and golden brown remove them from the oven and cool on a baking wrack.
Notes
- For freezer instructions see the blog post just above the recipe card.
- Estimated Nutritional Information per pinwheel using my brands and oat fiber option: Calories: 121, Fat: 10 grams, Carbs: 2.4 grams, Fiber: 1 gram Net Carbs: 1.4 grams, Protein: 6 grams, Sodium: 239 grams.
Nutrition Information
Yield
27Serving Size
3Amount Per ServingCalories 132Total Fat 11gTrans Fat 0gCholesterol 36mgSodium 257mgCarbohydrates 2.5gNet Carbohydrates 1.5gFiber 1gSugar 1gProtein 7g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Not able to print the recipe. Is there something wrong with the linc to that? Looks yummy!
It shouldn’t be. I’ll check it.
I just tried it and the print button opens up the print screen for me, Vickie. So I’m not sure why it isn’t working for you. So sorry about that.
Ive just tried making these and it looked promising to start off but as soon as i added the baking soda and baking powder the mixture sort of frothed up a bit in the bowl and then it was the furtherst thing from a dough. I cpuld barely get it into a ball let alone roll it and in the end ive had to just make cheesy “biscuits” with the mixture. Im sure they will taste good too but its a shame i couldnt get the dough right. Any idea what i might have done wrong?
Oh Jasper, that’s sounds like a bummer for sure. I hate to hear you had an issues with the dough. I’m honestly clueless. I’ve never had that happen to me in all my years so it has me perplexed as to why adding in the baking soda and powder would do that. Did you watch the video that is in the post showing how I do the dough? I have a whole post about the dough and tips on how to get it to come out great each time. Another questions I had was did you add your baking powder and soda to your other dry ingredients and then add them to the cheese and egg? Or did you try to mix them in separately?
So delicious and easy to make. Will definitely make again.
Yay, thanks for letting me know you enjoyed them Valerie!
I love these and so do my family! I also make these, but instead of the sausage filling I use pepperoni and cheese and maker he up and serve with pizza sauce on the side. I always have the originals and the pizza ones in my freezer. Thank you for this recipe!
You are so welcome Sarah! I love the pizza version too, I have a pepperoni one here on the blog to inspired by my pizza-loving little guys lol.
My daughter is allergic to nuts. Is there another flour I could use????
Hi Emma, I’ve not tried this recipe with anything other than almond flour or THM Baking Blend (both have nut flours of course), but I have seen some make this type of dough with coconut flour if your daughter can eat coconut here is what I’ve seen other bloggers suggest: use 1/3 cup coconut flour in place of the almond flour and increase the eggs to 2. Please note that I have not tried that version yet so I’m not sure how it would turn out. I plan on working on a “nut-free” form of this dough myself someday.
These are awesome! It’s a great “bread” fix too. Will make these over and over again!
So happy to hear you enjoy them Sammie!
Hi Keri! Ever since I found this recipe, I make it every New Year’s Eve! One of my favorites! I thought I’d drop a comment and let you know that I shared a link to this on my new blog, where I talk about THM among other things. I am by no means a recipe developer, but am so thankful for those who create yummy recipes for us THMer’s!
Hi Lisa!! I thank you so much for letting me now you enjoy these. I have seen you in the blogger’s support group, so glad you’ve joined us on this blogging journey and I can’t wait to see more from you and your blog!
These are a bit tedious to make ( like most low carb recipes), but I LOVE them! Made them twice and they are a hit with everyone.
So glad you enjoyed them Marlaena!
Thanks for sharing! Do they keep long?
They don’t last too long when I make them, but I have had some frozen (raw form) in the freezer for close to a month before and they were still awesome!
Made these tonight. Didn’t let them chill long enough or roll them tight enough and they were perfect.
They held their shape and cooked great. My husband is in love with them. I fried him two eggs to go with them. Gave me the carb feel I needed. Delish!
Hi Melinda, thank you for letting me know you enjoyed them, so glad to hear that!
In your video, you state you have 1 LB. SAUSAGE, 4oz. cream cheese , and 1/2c shredded cheese; however, your recipe above says 8 OZ (1/2 lb) SAUSAGE to 4oz cream cheese , and 1/2 c shredded cheese. Which is it — 1 lb or 8 oz?
Diane, I will have to check the video, I didn’t realize they were not together. I have made them so much that I just use what I have, but you definitely need the 1 lbs of sausage. I have made them with a whole 8 oz of cream cheese before (using 2 oz in the dough, and 6 in the filling) and I have used 6 oz of cream cheese if that is all I had (2 oz in the dough and 4 oz in the filling) either way will work, but if this is your first time I would follow the written recipe as is instead of the video. The video was meant to mainly help with the assembly since so many have messaged me about rolling the pinwheels. I will work on the video to make sure it isn’t more confusing than helpful. Thanks for letting me know of the difference in the two. I hope you enjoy them when you give them a try! 🙂
I have one more little problem. I can’t keep these in my kitchen BECAUSE MY FAMILY WOOFS THEM DOWN!!! They love them! I fear I may have to quit my job and make them full time. This week, I’m trying filling it with cinnamon and erythritol for cinnamon rolls (omitting the garlic and onion from the dough). Thank you for this recipe!!
Lol Dianne! That is too funny, and I am so glad you guys enjoy them!
These were SO good. Glad to find a recipe that tastes so “normal” on the keto diet. I can’t wait to make them again!
Can cheddar replace mozzarella?
Yes, absolutely. I have used cheddar before. It does change the consistency a little but it does work.
How much cholesterol is in this recipe?
Connie, I don’t know. That is something you will have to calculate on your own.
Where is there link for the video?
Peggy, here is the link to the video I made a year ago. It shows my exact method and how I make them. Hope it helps, and enjoy! Video: https://youtu.be/pnnXB3kONcc
Being Australian I have no idea what ‘breakfast sausage’ is but I’m going to use the recipe to make cheesymite scrolls which are pinwheels filled with cheese and Vegemite!
Hi Lyndall,”breakfast” sausage is just a ground or minced meat, typically pork with spices like sage that can be purchased here in the states in small tubes. We generally form it into patties and enjoy it with our eggs for breakfast, so we just dubbed it “breakfast sausage”. You guys may have something similar and just call it by another term. I have never tried Vegemite but have heard a lot about it. Your recipes sound like it would be yummy to try!
Did I miss what size the initial dough rectangle should be? These look sooooo good.
I don’t usually measure my dough size, I am sorry. I just roll it out into the rectangle until it is about 1/4 inch thick all over. My video shows how I do mine. It doesn’t have to be perfect. Hope that helps.
Has anyone tried this recipe with dairy free cheeses? I can’t have dairy, which is hard on a keto diet.
I am not sure i did the crust correctly. It was kinda tough to roll out. It was pretty stiff. Haven’t cut and baked it yet. Hope i do a better job next time
Oh no, I hate to hear that Susan. Have you seen my “How to Make a Cheese Dough” Post? I give some tips on how I like to make my dough for a smooth and easier process. The cheese dough gets easier as you make it time and again, but hopefully, the tips in my post may help some. I hope they still tasty!
This recipe looks amazing! Can’t wait to try it! I’m thinking of trying it using ground beef or chicken as I can’t have pork (stomach problem). Any thoughts?
Thanks,
Yum, they both would be great I bet!
Will try them this week.i am on Christmas vacation with hubby.will make him a nice surprise.
Thank you Keri for your healthy version
I love this recipe as my partner is on a ketogenic diet and I feel like this is something good and special I can do for him. I found that spraying two pieces of parchment paper makes it much easier to work with the dough. I put one underneath and the other on top and roll the dough out without it sticking to everything. After I spread the dough I roll it using the top sheet to help me get it tight. Before trying to cut it, actually put it in the freezer, made slicing so much easier. I also used dried toasted onion flakes in the dough-very good. The second time I felt it needed more flavor. I happened to have a left over cream cheese/artichoke stuffing for mushrooms. I put this in the blender with my browned sausage and almost pureed it. It spread easily and wow-how yummy. I am one of those people that never makes things the same way twice but I can see this dough being the basis of a lot of good things in the future.
Sounds delicious Dannie, I need to try that filing!! I love hearing how you have made them your own. 🙂
I made these tonight and they were wonderful. I let the roll chill in the freezer for 10 min or so and they sliced beautifully. So delicious. Thanks so much for sharing this recipe.
I am so glad you enjoyed them Denise! Thanks for trying them and letting me know how they turned out., 🙂
I had an extremely hard time cutting then without them crumbling apart and I definitely couldn’t get 20 or more cut. Any suggestions?
I am sorry Emily, I can’t imagine what happened. I always get 22-27 at least from my rolls. Did you make any changes to the recipe and let them chill in the fridge before slicing? I am trying to figure out what could have caused them to be crumbly.
Yes, me too both times I have tried it……seems well mixed but crumbles as I start to roll it up. Hopefully once chilled it will hold together for slicing/baking in the AM! Think it should be more elastic like yours, but afraid to micro more as it might “cook” it together with egg and all. Suggestions??
These look amazing! Do you think I could sub Bob’s Red Mill Low Carb Baking Mix for the flours and baking soda? It is supposed to measure cup for cup with other baking mixes (Bisquick).
Yes, I bet you can! I haven’t tried it but I don’t see why it wouldn’t work out just fine. 🙂
These were awesome! Made them just as the recipe said – used coconut flour instead of the oat fiber! Delicious! Your directions were great!
Susan, thanks so much for trying them out, I am happy to hear you enjoyed them!!
These are delicious! The Monterey isn’t as “oily” as Cheddar and was perfect! I made them with a mild sausage and next time I’ll use hot as I like a little “kick” 😀
DELICIOUS! A childhood favorite made new! Thanks so much. (I used pepper Jack, BTW, and it was fantastic!)
Yum Brandy, the pepper jack does sound delicious. I will have to try that soon. Glad you enjoy them and thanks so much for letting me know!
Oh boy I’m trying this with fresh mozzarella and I don’t think it will work. I grated it and popped it in the micro with the cream cheese and the mozz just let out a bunch of liquid and melted back together into a rubbery non storable consistancy. Thoughts?
Oh man, I have never tried it with the fresh mozzarella but from what I have read the low-moisture Mozzarella, which is in the blocks of bags of shredded you can pick up from any grocery store, is made by souring fresh Mozzarella just a little longer, and then carefully drying it out. Due to the lower moisture content, it has a longer shelf life and also lends the cheese better for melting and increases its stretching abilities when heated. With the fresh, the water evaporates and may settle as a “soupy” or “puddle” when heated so it doesn’t usually work on heated foods. It doesn’t melt like the gooeyness you need for this recipe. I think it is best eaten fresh like on salads or as snacks.
If substituting the flours for THM baking blend, would you use the same measurements as is in the recipe?
Hi Ellen, I haven’t tried these with the Baking Blend as I don’t have it on hand very often, but I would think you could just use 3/4 cup of the blend and leave out the oat fiber. The texture might be a tiny bit dryer due to the coconut flour in the blend, but other than that it should be okay.
Hello, These are totally delicious! I used blanched, very fine, rice flour and I don’t think that was correct, because my doe was very thin and hard to stay together. Please specify type of rice flour. Thank you!
can the oat fiber be left out..? I don’t have that on hand
Yes, it can totally be left out. 🙂
This look delicious but I’m wondering if you have the nutritional value information for them?
Hi Jacquey! I always try to add my nutritional information to my low carb recipes, that information is always located in the “Notes” section at the bottom of the recipe cards. Hope you enjoy them! Here is the information for these per two pinwheels: Estimated Nutritional Information per Serving: Calories: 235, Fat: 19 grams, Net Carbs: 2.4, Protein: 13 grams, Sodium: 398 grams
How many total (not net) carbs per serving, please?
Hi Laura, naturally your carb count will vary depending on your brands as I am sure you know, so if you need your counts to be exact for your needs then I would suggest calculating using your brands. But using my calculations and the brands that I use, and the oat fiber instead of coconut flour, I have adjusted the nutritional information below the recipe to reflect the counts as much as possible per pinwheel instead of a serving so everyone will now be able to have that if they would like. They will have roughly 2 total carbs each.
Thank you for your very prompt response. This is indeed helpful. Have a beautiful day.
Oh. My. Word. These are insanely good!! I was planning to bring these to a potluck brunch tomorrow, so I made them just now to taste test. I sliced and baked two and I can’t believe how good they are. You really can’t tell there’s no flour in them. I had a bit of trouble with the dough, some dry pockets, but I sprayed my hands with Pam and kneaded the dough as you suggest, and it came together just fine. THANK YOU for this recipe!!
Yay Molly, so glad you enjoyed them! Thank you so much for stopping by and letting me know. 🙂
What can I use in place of the egg? I just learned I’m allergic to eggs.
Oh no Deb, sorry to hear that about your egg allergy. I am not sure about a replacement for the egg, but I have heard from some others making this dough that you can omit the egg. It may make the dough a tiny bit dryers so omit the oat fiber when you omit the egg and just use the 3/4 cup of almond flour. Let me know how it turns out if you try it!
A Tbsp of chia seeds apx in 1/4 c water will set up fairly quickly to an egg-like consistency and can be used as a substitute.
Hello 🙂 so I am deathly allergic to almonds so I’m wondering if you have any idea on what I could possibly replace the almond flour with? This recipe sounds amazing!
Hi Kaitlyn, you could sub sesame seed flour for the almond meal. I have heard many using it to replace almond flour. I personally haven’t tried it but would love to hear about how it goes if you give it a try.
Do you think I can use my food processor (with the dough hook) to make the dough?
RF
Hmm, great question! I am not sure since I haven’t attempted it but it might work. I would love to hear back from you if you try it!
Made the pinwheels today…OMG So good! Thank you for helping me with the coconut substitution. This is definitely a keeper!
Yay, so glad to hear that. This made my day Carol! 🙂
This recipe looks delicious! I’m deathly allergic to coconut though so I can’t use coconut flour. Is it essential to the recipe? If so, is there a substitute I can use?
Hi Carol, you can absolutely leave the coconut flour out. I do it often! I do however use 2 Tbsp of oat fiber when I leave the coconut out. I just like the texture it adds to the dough. Hope you enjoy! I am shooting a video on this recipe this weekend and hope to have it posted soon. 🙂
Thanks so much for getting back to me. Can’t wait to try this recipe! I’ll let you know how it turns out. 🙂
This was totally a failure for me. My dough would not stay together at all. These turned into balls for me because I could not cut the dough into pinwheels after refrigerating for an hour. I’m a pretty good cook so have no idea what went wrong 🙁
I am so sorry Patricia. I have never had that happen when I make them so I can’t imagine what could have made them do that. 🙁
What are these considered on the THM plan? Do you know?
Yes, they are and S because of the low carb count and the higher fat content. 🙂
Would these be good cold for a party?
They are good at room temperature if that is what you mean. My husband does eat them straight from the fridge but not sure I would serve them straight from teh fridge at a party.
Could these be made ahead and frozen? If so, thaw first and then reheat in oven?
Hi Mary, I have never frozen them, they go so fast here. If you do freezer them I would definitely reheat in the oven, so they will be less chance of them becoming soggy.
My dough is overly crumbly and not rolling very well. I followed the recipe to a T. Any suggestions?
Hi Jessica, I hate to hear that but I am not sure what could have happened. I haven’t had it do that to me. Was your dough flexible and stretchable when you were stirring and kneading it? If you try it again I would make sure it holds together well and is stretchable before you try to roll it out. If it gets too dry try reheating your dough to make it more pliable and adding in another egg.
Some people use sunflower seed flour if they can have seeds but not nuts. If they can have nuts but not almonds, cashew flour may work well, too.
Thanks for sharing that tip! I have never used sunflower seen flour but will check it out soon.
Do you have the recipe for your breakfast sausage?
Hi Krygirl, I will have the recipe posted soon with pictures but until then, here you go.I Mix it all then let it set overnight in the fridge before making patties or browning it.
1 teaspoons dried sage
1 teaspoons salt
1/2 tsp onion powder
1/2 tsp garlic
1/2 teaspoon ground black pepper
1 tablespoon Sukrin Gold (optional)
pinch of red pepper flakes
1 pinch ground cloves
2 pounds ground pork
I made these last week for my breakfast for the week. Though the recipe was a bit challenging for my baking expertise. They turned out FABULOUS! looked almost as pretty as the photo. I used Trader Joe’s Sicilian sausage. I had 1 every morning. They kept well in the fridge with a re heat of 20 seconds. Thanks! I’ll make these again!
That’s awesome Jeanie! Thanks for coming by and letting me know. So glad you enjoyed them.
Kerri, this sounds amazing. The challenge for me in making cruss/breads that are free of gluten and grain is that I’m allergic to almonds. Do you think it’d work to substitute ground pistachios or hazelnuts?
Oh Lorri, I can see where that would be tough girl. I think the pistachios would have to much of a flavor to use, but the hazelnuts might work. Also, my Briana Thomas, one of my blogging buddies, has this great baking mix that I think might work. You may need to add in another egg but read her post on the mix and take her suggestion and I think it may work for you. You can find her almond free baking mix here. http://www.briana-thomas.com/brianas-baking-mix/. Let me know if you try it and how it turns out. Good luck Lorrie!
Is a serving size one pinwheel or two?
Two 🙂
Do you take the sausage out of its casings?
Hi Anna, when I buy the sausage, I normally but the ground breakfast sausage like Jimmy Dean for example. I am sure you could use the kind in the casings. Then yes, you would just remove it and break the meal up as your brown it. You want it in crumbles so you can spread it evenly over the dough.