I’m sharing a simple, crowd-pleasing appetizer that’s perfect for game day, parties, or an easy snack for two. Curtis and I don’t always watch the big game anymore — we often split our attention between the commercials and the Puppy Bowl — but I still love assembling a spread of small bites. This year I made Cheddar and Smoked Summer Sausage Pinwheels, a recipe I developed while working with Harry & David using items from their gift selection.
Harry & David are known for quality products, and their Hickory Smoked Summer Sausage and aged cheddar make these pinwheels especially flavorful. The recipe comes together quickly and makes a great appetizer for entertaining or a simple treat at home.
This recipe is straightforward and takes only minutes to assemble. The puff pastry crisps up in the oven while the filling stays creamy and savory — a nice contrast in texture that guests always enjoy.
Below is the recipe as presented, including ingredients and clear instructions so you can make these pinwheels at home.
Cheddar and Smoked Summer Sausage Pinwheel Appetizer Recipe
20
15
35
20
-22 Pinwheel Appetizers
Ingredients
-
1/2 cup cream cheese, softened -
3 green onions, sliced -
1/2 cup shredded aged extra sharp cheddar cheese -
1/2 package of 5-ounce Hickory Smoked Summer Sausage, diced small -
1 frozen puff pastry sheet, thawed -
flour, for dusting -
1 egg, beaten
Instructions
-
Heat oven to 400 degrees F (200 degrees C).
-
In a small bowl, mix the beaten egg with 1 tablespoon of cold water to make an egg wash.
-
In another bowl, combine the softened cream cheese, sliced green onions, shredded cheddar, and the diced smoked summer sausage. Lightly flour a work surface and unroll the thawed puff pastry sheet. Brush the pastry all over with a little of the egg wash. Spread the cream cheese mixture evenly across the pastry. Starting from the short edge, roll the pastry up tightly into a log. Chill briefly if needed to firm the roll.
-
Using a sharp knife, cut the roll into slices about 1/2 inch thick. Place each pinwheel cut side down on a baking sheet lined with parchment paper. Brush the tops and sides with the remaining egg wash. Bake for 16 to 18 minutes, until golden and puffed. Cool on a rack for at least 5 minutes before serving.
Did you make my Cheddar and Smoked Summer Sausage Pinwheel Appetizer Recipe?
If you tried the recipe, I’d love to see your photos and hear how it turned out. Share a picture, rating, or comment to let others know what you thought.
Leave a Rating
Disclosure: This post was sponsored by Harry & David. Opinions are my own and I only collaborate with brands I believe in.