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.
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!
Freezing and Reheating (Update!)
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!
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.
Come connect with me on Social Media: