Breakfast Sausage Pinwheels

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 So this is a simple way to use to the stromboli dough in yet another creative way.  I absolutely love baking like this! I am so thrilled to be doing it again.  I love breakfast sausage and this is by far the easiest way for me to cook it up.  Totally beats standing in front of a frying pan hands down.  I love how I can simply roll out the sausage, then roll up the dough and bake!

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Approximate dimensions are shown here using my rolling pin! Fancy, huh? (I wanted to measure it for you guys but we’re still getting the chaos under control from when my kiddo was sick! Boo flu! I could not find the tape measure and if you saw what my pantry looked like you would be horrified!) It doesn’t have to be perfect but I wanted it to roll up thick so I could cut some nice thin slices but still have a big roll. (I found my measuring tape so the dimensions here will be 8×10!) 

015I rolled out half of a breakfast sausage roll on top of wax paper with wax paper over the raw meat using a rolling pin.  Then I used my hands to get it into a good rectangle shape.  We use Tennessee Pride sausage.  

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Then you simply take the wax paper and slap it on your modified stromboli dough (all I changed was the seasoning for this!). 

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Peel back your wax paper and it’s ready for the cheese!

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Which, in my excitement, I actually forgot! I had to unroll it and add it in.  

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This rolls up really easily.  I assume it needs to go in the freezer for ten minutes like cinnamon rolls do however next time I think I’ll try to slice it without that step.  For now though, to be on the safe side, roll this up in parchment paper and let set in the freezer for 10 minutes before slicing.

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I sliced off the sides on each end so I could get nice and even slices.  I almost never slice evenly though so I got about 9 slices out of this.  I am certain this technically makes 10 slices.  You can take those small end slices and roll them up for baking.  Don’t you dare toss them. 

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My only concern making these was whether or not the sausage would cook up within 15 mins at 400 degrees.   I baked it for 20 mins just to be sure. 

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Oh my! Look at that.  Twenty minutes worked out really well.  Be sure to slice better than I do for better presentation.  Most of them look good though.  The taste is really the star of the show.  They are phenomenal. I ate this for a snack, lunch, and dinner for the next day and half.  My poor husband only had one.  They reheat really well in the microwave and are very filling!

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Check out that amazing bread shot! Once again I’m amazed by this dough.  You’re going to love it for breakfast too!

Update: This dough works best with a lower fat mozzarella cheese.  I use Kraft preshredded 2% milk mozzarella or target block mozzarella which is part skim. If you use a cheese that has a higher fat content your dough will come out very wet and sticky.  You can either omit the butter or add in 1 tbsp extra coconut flour. I mention this for the stromboli dough but in my lack of foresight failed to mention it here. 

Special notes for working with this cheese dough: 
Be sure to use cheese that is <1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above.  I also recommend using a regular shred for the cheese.  Finely shredded cheese does not melt well and will be difficult to work with.  For best results only use a mozzarella that has no more than 5 grams of fat per 28 gram (1/4 cup) serving. 

Breakfast Sausage Pinwheels
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Ingredients
  1. 140 grams mozzarella melted (1 1/4 cup)
  2. 4 tbsp butter melted
  3. 4 tbsp Almond Flour
  4. 3 tbsp Coconut Flour
  5. 1 tsp onion powder
  6. 1 egg
  7. 8 ounces Tennessee Pride breakfast sausage (half the 16 oz roll)
  8. 1/2 cup cheddar cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Melt mozzarella cheese in the microwave for 2 minutes at 30% power in a 1200 watt microwave.
  3. Combine Almond flour, coconut flour, and onion powder and stir well.
  4. Add the flour mix, butter and egg to the melted mozzarella and stir.
  5. With your hands or a spatula press and fold until most of the cheese and dough are combined. Reheat for 10 seconds and press and fold until it's all one color (mostly).
  6. Reheat for 10 seconds and roll out into a rectangle.
  7. Using half a 16 oz roll of sausage lay on wax paper, cover with another sheet of wax paper and roll out into the approximate shape of your dough.
  8. Pick up the wax paper with the sausage on it and flip over on to the stromboli dough.
  9. Cover with cheese and roll up.
  10. Place sausage roll in the freezer for 10 minutes to firm up.
  11. Slice off the ends and slice off approximately 10 slices.
  12. Place on parchment paper or a silicone baking mat and bake for 20 mins.
Notes
  1. Makes 10 slices.
  2. 143 Calories; 12g Fat; 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2 net carbs per slice.
Up Late Anyway http://www.uplateanyway.com/keto/

176 comments

    • Elizabeth Nimphius says:

      It’s such an easy make ahead breakfast! I’m really starting to get spoiled with this recipe 😛 Can’t wait to make it again!

      • Ebbie says:

        So I just made this. They don’t look as pretty as yours, but holy cow do they taste good! I just glanced at the directions, and thought I had to pop them in the freezer after cutting, and not before, so some of them are kind of struggle. lol These are the perfect breakfast!

        • Elizabeth Nimphius says:

          I had them for breakfast. lunch and dinner the day I made them! 😀 Glad you liked it. I wasn’t sure if freezing was necessary but it sounds like it is!

  1. Metqa says:

    These are Great. I already ate 4 of them. Gotta put the rest away for actual breakfast. I made them in my toaster oven and it took a bit longer but the bottoms browned up and the tops baked up and was so good. The Bread was very bread like. I have no problem with fat in general but these were a bit on the oily side, fine by me, but I wonder if someone might want to use a leaner sausage and leaner cheese if they are not high fat eater. I think it’s perfect for a breakfast where you will need a good load of fat to keep you till lunch. Thanks for your great instructions. I’ve pinned your site, it’s great!

    • Elizabeth Nimphius says:

      They are definitely fatty/oily and that’s mostly because of the sausage. The cheddar increases that as well! I love it though! Glad you liked them. I bet a turkey sausage would help out some and you could definitely use a lower fat cheese if you wanted to. There’s a lot of possibilities with this.

  2. Melody says:

    I’m wondering if you could brown up the sausage ahead of time and drain it for a less greasy/oily finish? These look fantastic and can’t wait to try them!

    • Elizabeth Nimphius says:

      You could definitely do that! I rolled up this dough with cream cheese, cooked bacon bits and cheddar and it stayed together fine. It was absolutely more dry that way. I have to say though, it wasn’t quite as addictive or satisfying like that!

  3. Metqa says:

    I want the fat so I like the original recipe, but Cream cheese, bacon and cheddar sounds good. Or how about Cream cheese, capers and smoked salmon? or Salami, Fresh Basil and Provolone? Or Roast Beef and Swiss Cheese? Oh, I wanna make more now!

    • Elizabeth Nimphius says:

      Yes, YES, and yes. Salami and provolone sounds so intensely perfect! That is going on my to do list. I love provolone! I keep meaning to make the stromboli with it but my husband hasn’t been craving bread. (<-----what the heck is that?? Haha!!! Yay for low carb living.) I'll just make it all for myself but something tells me he wouldn't be able to resist that combination.

      • Metqa says:

        I just made a batch with Roast Beef and Provolone with Horshradish Paste spread between the cheese and meat. It was great. I’d use more horseradish and I’d be more careful about rolling it so there is not a hole in the center. Also I discovered, quite by accident , that these are easily flipped over so the bottoms can get just as brown and crispy as the top. Now I’m baking a batch with Cream cheese with capers stirred in, slivered onion, sun-dried tomato, and sliced lox. If these manage to bake up, without the cream cheese filling spilling out, I think this might taste good cold, Lox and Bagel style.

        • Metqa says:

          Success on the Lox and “Bagels” Spirals. My glass front toaster oven doesn’t seem to stay hot enough at bake temp so I used the roast function which caused the tops to brown quickly, So I used a spoon and flipped them over at 10 min and roasted them 10 min longer and the bottoms firmed up and browned, so they are crispy top to bottom. This will probably not be an issue in a standard oven where it will be bathed in deep heat all around. So the filling stayed in just fine, and I actually got 14 cuts out of this roll, including the ends, I think I roll my dough thinner. I ate one hot and it was delish. I chilled it and it tasted good cold also. A bit salty, but that is the nature of Lox. I only baked half of this batch so I’ll post back about cooking it from frozen.

          I used 6 oz cream cheese,
          half a jar of capers, drained ( next time I’ll rinse them to reduce the salt)
          2 Tablespoon of julliened sun-dried tomato,
          1/4 onion cut into fine slivers.

          I mixed the capers with the softened cream cheese and spread that on the dough. then I laid the onion over that, overlapping rings lightly, not a heavy layer. Then I put two stripes of dried tomato, across the lenght, then I layed the lox down in a layer as thinly as possible but covering all the cream cheese area, making sure to have left an inch of dough uncovered with any filling, to seal. Rolled it up and chilled for 15 min in the freezer before baking for 10min under broiler, flipping over with a spoon and finishing 10 more.

          • Elizabeth Nimphius says:

            Wow!! That sounds fantastic. I’ve never had lox before but your recipe makes me want to try it out!! I would love to know how it cooks from frozen. Thanks so much for sharing your experiments here. 🙂

  4. Gail Blain Peterdon says:

    THESE were breakfast this morning – AMAZING – I have been low carbing for 4+ years and at goal for 3+ and write my own lc recipe blog – my question for you is where have you been hiding girlie?! So glad I found you and anticipate more greatness!!!

    Blessings – Gail

    • Elizabeth Nimphius says:

      Hi Gail! Glad you liked the sausage pinwheels! I can’t wait to read over your recipes. The maple syrup looks great although I’ve never used xylitol before. Do you know if it causes intestinal issues like sorbitol? I need something for my little guy! My before/after story is sort of intense but I’ll sum it up to say it took me 8 years to get to goal between pregnancy and other life events. The recipes here are from my efforts to convert my husband because as of last November I made eating low carb my lifestyle rather then a diet. He was a hard nut to crack so as you can see the recipes HAD to be very close to the standard people who eat carbs expect. I thank him all the time for being so stubborn because otherwise I would still be depriving myself! We all get to benefit from that I guess!! LOL! Oh but I do love him so.

      • Gail Blain Peterson says:

        Xylitol can cause tummy distress but no where as likely as Sorbitol or Maltitol (this one is wicked to my tum). I like it in syrup because of the crystallization issue and generally servings are small – we also only eat pancakes, waffles and the like maybe once a week – daily use might make it more likely to be a problem.

        I understand what you mean about keeping low carb on the down-low with the hubby, lol. Mine is all in (yes, I am blessed) but I still try to keep our meals *normal* like and probably bake a whole lot more because of his sweet tooth lol. It is a lifestyle not a diet so whatever length of time it takes to get to goal is great!

        So glad to meet you and will be keeping a keen eye opened for new recipes!

        Blessings – Gail

        • Elizabeth Nimphius says:

          Thanks for the info! This is definitely my lifestyle. We went out to lunch today and I reached for the ketchup forgetting almost that it wasn’t sugar free. One day that will be an option!

          • Brad Dawkins says:

            I prefer erythritol to xylitol, for gas reasons. Erythritol is mostly absorbed from the small intestine and is not metabolized, but is excreted directly through the urine. Because it doesn’t reach the large intestine, there is less chance for bloating and gas, as with other sugar alcohols. Erythritol also helps prevent tooth decay, as does xylitol. Most sugar alcohols are also highly toxic (as in lethal) to cats and dogs, but erythritol is not toxic to them.

  5. Gail Blain Peterdon says:

    THESE were breakfast this morning – AMAZING – I have been low carbing for 4+ years and at goal for 3+ and write my own lc recipe blog – my question for you is where have you been hiding girlie?! So glad I found you and anticipate more greatness!!!

    Blessings – Gail

  6. Melody says:

    Good grief. Yes, I forgot to put in the cheese…in half. I had already sliced half the roll, so I left it as is, but unrolled the other half and added the cheese. I didn’t precook the sausage since I wanted to try it the original way first. It is in the oven as I type and it smells wonderful! I have to say though, that this dough makes me wonder how anyone ever got the idea that melted cheese would actually work into a dough with a bit of ‘flour’. Desperation for bread?

    • Elizabeth Nimphius says:

      I woke up dreaming about this bread idea today. I think it’s a matter of oven temperature. I have run a test or two and want to work on it today!

  7. Melody says:

    So I think I prefer the ones without the cheese inside and my testers (the construction crew remodeling my dining room) agreed. I won’t bother precooking the sausage because they weren’t quite as greasy as I thought they’d be *and* I found that 3 slices maxed me out as far as “satisfaction”…so no worries about overdosing on them. You have a winner here!

    • Elizabeth Nimphius says:

      I love the testers. No cheese means less calories! Thanks so much for the feedback. I’m going to try them that way next time. It’s pretty funny that we both nearly forgot the cheese to begin with…Maybe it’s a sign?! 🙂

  8. Stephanie says:

    Do you think these could be rolled up and sliced then frozen? I try to plan my meals for the month and divide into fours so I can have each recipe 1 day each week.

    • Elizabeth Nimphius says:

      I haven’t tried to freeze this dough yet. I don’t think it would change it any but my concern would be how it cooked from frozen. You might want to let one defrost, and also bake another straight from the freezer to see what the difference is. In either case it wouldn’t be a complete waste (experimenting) if you had to defrost in the fridge the night before in order to get good results. If I try to freeze these I’ll update here! Hope that helped some.

    • Elizabeth Nimphius says:

      The brands that I use are purchased online. Here’s a link to my ingredients page. I have links to the brands that I buy there. If you don’t want to order online Target usually has both coconut flour and almond flour made by Bob’s Red Mill in the baking aisle. If you do get Bob’s almond flour make sure you sift it first to get the larger pieces out. I use a metal strainer like these http://amzn.to/1pBMqS8. I’m not very close to a Whole Foods or Trader Joe’s but they might be likely to carry the flours as well! Hope that helped.

  9. John says:

    I have these in the oven now!!! A little tip for rolling… I used gallon zipper bags to roll my dough and sausage out with. Just put the dough in a bag and roll it completely to all corners. and do the same for the sausage. Then cut the bags open and Voila!!! you have the perfect thickness, size, and shape. Since the sizes are exact there is no dorky ends. All the Sausagey and cheesey goodness is distributed right to the end. I love your blog and can’t believe how versatile this dough really is. keep them recipes coming!!!!

    • Elizabeth Nimphius says:

      That’s a fantastic idea!! Thanks for sharing it! The blog is a little slow lately but once school starts I’ll be able to pick up the pace again. 🙂 Thanks for stopping by and letting me know you like the recipes.

  10. Jenna says:

    just a quick note on freezing this dough…i baked (delish!) and froze the cheese danish squares last week. today i microwaved it a bit to thaw, then popped it in 400 deg oven to defrost all the way and crisp up a bit – it tasted just as delicious as it did fresh baked!! i am going to make the sausage pinwheels and freeze them for fast savory breakfasts. joy! 🙂 this dough is a huge, huge miracle for the low carb/grain free/keto world! i never have to eat cauliflower pizza again! thank you so much! (I will copy and paste this note in the cheese danish comments, too…)

    • Elizabeth Nimphius says:

      Yes. You have two options. 1) add in another tablespoon of coconut flour. or 2) omit the butter. I don’t mean to make it complicated! However if you omit the butter you are knocking off 400 calories all at once so I wanted to put that option out there as well. Most people simply add in the extra tablespoon of coconut flour. Hope I didn’t confuse the issue more 😉

  11. Melissa Belden says:

    This was delicious … I only had mozzarella so that was on the inside as well but oh my gosh this was sooooo goooood!!! Thank You!! btw mine made 12… I think I rolled the dough out too much because I also used 3/4 of the sausage and closer to a cup of shredded cheese.

    • Elizabeth Nimphius says:

      I’m happy you enjoyed these!! I’ve made 11 from these before 😉 So 12 doesn’t seem strange. It all depends on how you roll and slice them. I have never had to use more than 1/2 cup of cheese but more cheese and sausage isn’t exactly a crime. Lol! Sounds like it worked out well.

  12. Shari Champagne says:

    So glad I found this recipe…it is wonderful! Made them last night and we loved them. I was worried at first to try the dough because I had never used the melted cheese but it is very easy. Thank you for this fantastic recipe.

    • Elizabeth Nimphius says:

      Raw sunflower seed can be ground into a flour and works like almond flour does. (Roasted sunflower seeds will be too salty.) You could also try golden flax seed 4 tbsp. 1-2 tsp psyllium husk powder would give it the structure. Good luck!

  13. Stephanie says:

    You are pure genius, Elizabeth!!! I just made my first batch and WOW…even my 8 year old loves them. I can’t wait to try the stromboli dough! I’ve been LC off and on for 11 years, so I’ve tried all kinds of substitutes, and this is by far the best. I am so sensitive to the taste and texture of coconut flour, but these don’t bother me at all. I have a hard time with some of the other pizza crusts out there, (except the cauliflower crust, that one is awesome) so I’m excited to try this for the stromboli! I’ve browsed through all your other recipes and they all look great! I can’t wait to try more. Thank you so much!

    • Elizabeth Nimphius says:

      You’re welcome! I know exactly what you mean when you say texture of coconut flour! 😀 There are some recipes out there that are drier than the desert. It’s a really finicky ingredient that needs to be treated just right to get it to work. I love the challenge of it! I’m glad your kiddo liked them!

    • Elizabeth Nimphius says:

      This is about 1/4 inch thick. Did you end up with a really long roll? Approximate dimensions for the dough is 8×10. So it won’t be huge. After rolling it up it will be about a 10 inch log. Hope that helps!

  14. Dawn says:

    Elizabeth!!!! hokay – so… I tried these, and while I botched the dough part a bit because I was not thorough on my reading (AND was super excited to eat these bad boys!) they turned out DELICIOUS! SO – I shared them with the WORLD! Okay okay, with *my* world of the internets here: http://honesttogoodnesseats.blogspot.com/2014/08/low-carb-sausage-pinwheels-these-will.html I hope it brings you more views, more love, more encouragement, to stay in the kitchen! 😉 Tee hee. 😀 Best, Dawn

  15. Amber says:

    I have to ask..to make sure I am reading this right. Did you make the dough out of the ingredients? Or did you buy a dough that you mixed with the ingredients?

  16. Deb Vaughn says:

    Wow! I have company coming and was wondering what to feed them and still stay low carb for me. I’m also having surgery in a few weeks and am looking for some recipes that I can fix and keep in the fridge or freezer. Thanks for sharing.

      • Elizabeth Nimphius says:

        Lol!! I’m having a week like that too! The recipe for the dough part is on this page.

        140 grams mozzarella melted (1 1/4 cup)
        4 tbsp butter melted
        4 tbsp Almond Flour
        3 tbsp Coconut Flour
        1 tsp onion powder
        1 egg

        ^That’s the dough.

        I use the same basic formula for the stromboli dough too but the seasonings are different.

  17. Jen says:

    Made this not to completely be low carb, but because I don’t do well with grains at all, and haven’t found a lot of satisfying grain free bread-like doughs. It definitely took a bit of work, but OMG was it delicious! I didn’t add extra cheese since there is so much in the dough, so lightly scrambled 3 xl eggs eggs, leaving them fairly wet since they’d continue to cook and sandwiched them between the sausage and dough, so I’d still have the creaminess. My picky daughter loved them, but not nearly as much as my husband who asked that they become our new Christmas breakfast item. Yum! Will have to try it as a Stromboli too. No, this is not low fat, but seriously, fat, especially from healthy animal sources, is crucial to our bodies, especially in kiddos who need a lot of fat for healthy brain development. I cringe thinking back to how many years I mindlessly followed a low fat, higher carb diet. No wonder I had so many health issues! Anywho, thanks for the great recipe!

  18. Jen says:

    These are wonderful! Here was my variation due to nut allergies in the home:
    I replaced the almond flour with all coconut flour, and added and extra egg to the dough to help hold the coconut flour together. I used a reliable store brand of sausage that is low in fat and grease and high on flavor. SO YUMMY! Defiantly will be making these again and I love the idea of making them for hot sandwiches as well. Thank you for the recipe.

  19. Jen says:

    These are wonderful! Here was my variation due to nut allergies in the home:
    I replaced the almond flour with all coconut flour, and added and extra egg to the dough to help hold the coconut flour together. I used a reliable store brand of sausage that is low in fat and grease and high on flavor. SO YUMMY! Defiantly will be making these again and I love the idea of making them for hot sandwiches as well. Thank you for the recipe.

  20. SD says:

    I found this recipe and your website last night after making sausage rolls using puff pastry and wanting a decent paleo pastry recipe for next time… But this. This is so much better! Pastry made out of cheese?!? I’m am so excited to try this, and many of your other recipes which I’ve been browsing all morning 🙂
    Thank you sooooo much!

  21. SD says:

    I found this recipe and your website last night after making sausage rolls using puff pastry and wanting a decent paleo pastry recipe for next time… But this. This is so much better! Pastry made out of cheese?!? I’m am so excited to try this, and many of your other recipes which I’ve been browsing all morning 🙂
    Thank you sooooo much!

  22. SD says:

    Also, quick question… I’m in Australia, and see a lot of American and Canadian recipes online call for “breakfast sausage”. Is that just plain minced meat? Or does it have added spices etc?

    • Elizabeth Nimphius says:

      It has added spices. Usually sage but I haven’t broken it down to specifics yet. It’s pork. Probably onion powder, garlic powder, salt, pepper and sage. Not sure about the ratios though. It’s a great dough recipe and any meat you use will be fine.

  23. SD says:

    Delicious! I made these on the weekend. They were a huge hit! Thanks!!!
    Can’t wait to try the different variations you’ve posted with this pastry. Pizza dough will probably be the next attempt. But, question: which variation on your dough recipe do you think would be best to make a (savory) croissant?

  24. SD says:

    Delicious! I made these on the weekend. They were a huge hit! Thanks!!!
    Can’t wait to try the different variations you’ve posted with this pastry. Pizza dough will probably be the next attempt. But, question: which variation on your dough recipe do you think would be best to make a (savory) croissant?

  25. kathy says:

    My mom used to make a “Cinnamon Roll” dinner with leftover beef roast put through a old fashioned hand turned grinder… Rolled up inside bisquick dough and topped off with gravy. I imagine this dough would be great use with leftover pulled pork, beef roast and Turkey as well. Yum!

  26. Charlene Turgeon says:

    Really love your recipes and this one has so many possibilities. Ham and cheese for lunch, a pork and spinach for dinner 🙂 grab and go munchies too!!! THANK YOU!!!

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