Savory Sausage & Honey Goat Cheese Pinwheels

Savory Sausage & Honey Goat Cheese Pinwheels

 

Easy, savory muffins packed with Italian sausage and melty honey goat cheese. Nutrition at the end reflects draining the sausage fat (approx. 50% of fat removed) — see notes for details.

• 150 g all-purpose flour
• 200 g 0% plain Greek yogurt
• 30 g Parmesan cheese, finely grated
• 8 g baking powder (about 2 teaspoons)
• 4 g salt (about ¾ teaspoon)
• 1 tsp chili powder
• 1 tsp onion powder
• 5 hot Italian sausage links (cook, then drain fat — see directions). 
• 3/4 of a log honey goat cheese 

Optional: Hot honey to top each pinwheel

Yield: 16 pinwheel (small–medium size)

Directions (step-by-step)

In a large bowl whisk together the flour, baking powder, salt, chili powder, and onion powder until evenly combined. Stir in the grated Parmesan.

Add the yogurt to the dry ingredients and kneed until you have a dough ball. Place in fridge to cool.

Remove goat cheese from fridge to come to room temperature.

Take the sausages out from their casings. Heat a skillet over medium-high and cook the 5 hot Italian sausages until cooked through and browned (about 8–12 minutes, turning).

Tilt pan on stove, forcing fat to one end of the pan. Drain fat into a can, or jar. Transfer cooked sausage to a bowl lined with paper towels and press gently to remove excess fat. 

On a floured cutting board, roll out the dough. It should roughly be 18 inches long by 8 inches wide. Spread the goat cheese across the dough, and layer on the sausage crumbs. Roll the dough tightly, long side up. Use a serrated knife to cut 16 even pinwheels.

Place into a slightly greased baking dish.

Convection bake at 350°F (190°C) for 20-25 minutes, or until the tops are golden and a toothpick inserted into a pinwheel comes out mostly clean (a few moist crumbs from cheese are okay).

Allow pinwheels to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling for at least 10 minutes before serving.

Nutrition

Whole recipe (with drained sausage fat):

• Calories: 1,755 kcal
• Protein: 136 g
• Carbs: 150 g
• Fat: 62 g
• Fiber: 4.5 g

Per serving (1 of 16):

• Calories: 110 
• Protein: 9 g
• Carbs: 9g
• Fat: 4g

If you don’t drain/ remove the sausage fat (no fat removed):

• Whole recipe ≈ 2,048 kcal
• Per serving (1 of 16) ≈ 128 kcal
• Fat per serving in that case ≈ ~5.9 g

Notes & tips

• Sausage prep: Removing casings and crumbling the sausage yields bite-sized pieces ideal for pinwheels. Draining/blotting reduces grease and calories.
• Make-ahead & storage: Store cooled pinwheels in an airtight container in the refrigerator for up to 4 days. Freeze individually wrapped up to 3 months; reheat in a 325°F oven until warmed through.