Sausage Cream Cheese Pinwheels (Low Carb, Gluten Free, THM)

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Low Carb and Trim Heatlhy Mama Friendly Sausage Cream Cheese Pinwheels.

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.

It has opened up my eyes to a couple other dishes that I want to adapt. 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.

With all the attention these pinwheels get I often get ask how to assemble them. So I put together a short demo on how to make them. You can check that out below, but the full recipe will be found at the end of this post.

 

A Familiar but Healthier Treat!

You may remember the original version of pinwheels from years ago. They are typically made from refrigerated pizza dough or crescent rolls. They were delicious but not friendly to those of us that watch our carbs and avoid gluten!

With a few adjustments to the dough I used on my Taco Roll I was able to recreate these beauties and now we don’t have to skip the pinwheels at our next party or potluck.

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!

Low Carb and Gluten Free Sausage Cream Cheese Pinwheels are gluten free and THM Friendly.

Freezing and Reheating (Update!)

I have had many people ask me if these can be made ahead and frozen. So while I was making a batch in the new video clips here and my YouTube Video I decided to give them a try in the freezer. I am super excited to share with you guys that these pinwheels did remarkably well in the freezer.

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. The 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!

Low Carb and Gluten Free Sausage Cream Cheese Pinwheels make great party food for the holidays or a nice low carb and THM S snack.

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.

You can find the nutritional information for these treats below in the note section of the recipe card. I hope you enjoy this recipe around your table soon and stop by and let me know what you think! I would love to connect with you more over on my social media pages.

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2 Pinwheels

Low Carb Sausage Cream Cheese Pinwheels
Save RecipeSave Recipe

Ingredients

    Pinwheel Dough
  • 3/4 cup of Almond Flour
  • 2 Tablespoons of Coconut Flour or 2 Tablespoon of oat fiber
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 8 oz. of Mozzarella Cheese, Shredded
  • 2 oz of Cream Cheese
  • 1 lg. beaten egg
  • 1/2 tsp of garlic powder
  • 1/2 tsp of onion powder
  • Sausage Filling
  • 8 oz. of breakfast sausage, browned (I make my own)
  • 4 oz. of Cream Cheese, softened
  • 1/2 cup Monteray Jack Cheese, shredded (or Cheddar)

Instructions

  1. For the pinwheel dough add in your shredded cheese and your 2 oz of cream cheese to a microwave safe bowl.
  2. Melt the cheeses together until they are soft enough to blend them together with your spoon. You want your cheese mixture to be very soft and mixable. I start out nuking it for 1 full minute then stir it. If it is still stiff then return it to the microwave for 15 to 20 seconds at a time until it is very smooth.
  3. Add in your dry ingredients, the beaten egg and spices to the melted cheese and stir well. You want all the dry ingredients to be incorporated into the cheese. This will take some work on your part as the dough gets stiff. I often use my hands at this point to kneed the dough until it is all mixed. Be careful the cheese is still hot at this point.
  4. If your dough gets to stiff while you are working with it just stick it back in the microwave for 15-20 more seconds so it will loosen up.
  5. After mixing the dough you should not have any clumps of dry mixture showing. If you still see it then work and kneed your dough more. You need all the ingredients to be completely mixed together.
  6. Set you dough aside and cover with plastic wrap while you work on your filling.
  7. Brown your sausage and drain off all the grease before adding in the 4 oz of cream cheese.
  8. Let the cream cheese melt into the sausage over low heat. Stir often to avoid scorching the cream cheese.
  9. Let your mixture cool completely.
  10. When ready to make your pinwheels, you can roll out your dough on a well greased board or between two pieces of greased plastic wrap. I like to use my cutting board that I spray with cooking spray. But any nonstick surface or the plastic wrap will do. Just spray it well
  11. Roll your dough out into a rectangular shape as best you can. Your dough should be about 1/8 -1/4 of an inch thick when done.
  12. Spread the sausage mixture evenly over the dough and top it with the 1/2 cup of Monteray Jack Cheese. You can sub any cheese you like, I just like the melt factor in the Jack.
  13. When you begin to roll your pinwheels make sure you get the roll as tight as possible. I do this by rolling the first in in tight then as I roll again I pull back toward me slightly. This stretches the dough a little and allows your to roll it tighter.
  14. Continue this rolling process until you have your roll completed.
  15. Carefully cover the roll with plastic wrap and chill it in the fridge for at least 30 min. You can even make the roll in the morning and cook them later that evening. I like these for breakfast too with eggs so I make the dough the night before and wrap it very well. Then slice and bake when ready.
  16. To bake the pinwheels you will need to slice it 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.
  17. Place them on a slightly greased baking sheet and bake them at 400 degrees for about 12-14 minutes. Start watching them closely after 10 minutes. You want them brown and crisp but not overly dry.
  18. Note: I have updated the post above to included instructions for freezer these pinwheels. They are just as awesome after freezing as they are when baked right away!

Notes

Estimated Nutritional Information per Serving: Calories: 235, Fat: 19 grams, Net Carbs: 2.4, Protein: 13 grams, Sodium: 398 grams.

7.6.2
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http://mytableofthree.com/sausage-cream-cheese-pinwheels/

40 comments

    • Keri Bucci says:
      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!
  1. Kaitlyn says:
    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!
    • Keri Bucci says:
      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.
    • Keri Bucci says:
      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!
  2. Carol says:
    Made the pinwheels today...OMG So good! Thank you for helping me with the coconut substitution. This is definitely a keeper!
  3. Carol says:
    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?
    • Keri Bucci says:
      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. :)
  4. Patricia says:
    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 :(
    • Keri Bucci says:
      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. :(
    • Keri Bucci says:
      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.
    • Keri Bucci says:
      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.
    • Keri Bucci says:
      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.
    • Keri Bucci says:
      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
  5. jeanie says:
    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!
  6. Lorrie Hayes says:
    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?
    • Keri Bucci says:
      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!
    • Keri Bucci says:
      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.

I would love to hear from you!