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 getting in the kitchen and giving this recipe a try.

I promise that you will not regret it!

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 pre-heated 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 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.

Check out this short demo video on making the Pinwheels:

Yield: 9 Sausage Cream Cheese Pinwheels || Low Carb & Gluten Free Print A buttery pastry filled with a sausage and cream cheese filling. A low carb and guten free version of a classic made with crescent rolls. Prep Time 30 minutes Cook Time 30 minutes Total Time 1 hour Ingredients Sausage Filling 8 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 8-9 Serving Size 3

Amount Per Serving Calories 121 Total Fat 10g Carbohydrates 2.4 or 1 net eachg