Cuban Sausage Pinwheels
I absolutely love making Cuban Sausage Pinwheels, whether it’s for a comforting family snack, a game-day bite, a party appetizer, or a lunchbox addition. These are always a hit with everyone. Making them takes just 30 minutes, and they are the perfect blend of texture and flavor, combining ground sausage with cheddar, bacon, and pickles.
Having a party soon? If you are like me, I recommend looking for recipes that can be made in advance, so you can actually look rested on the day of the party. I love this Taco Dip, which is a breeze to make, and this Crack Chicken Pasta Salad, which can be prepared ahead of time and mixed just before serving.
Table of contents
You can never go wrong when serving Cuban sausage pinwheels, no matter the occasion. They are flavorful and pretty easy to make! The cooked ground sausage is infused with bold flavors, balanced by the creaminess of the mayo and cream cheese. The tangy pickles add just the right amount of tartness and crunch, making every bite irresistible.
One of the best things about this recipe is how easy and hassle-free it is, as well as its versatility. I like prepping the ingredients a ahead of time, and just rolling the pinwheels when ready to serve, this eay they are never soggy and take just 5 minutes to assemble. Also, I recommend using the ground meat that you like; these are pretty easy to customize!
Why you will love this recipe
- Perfect for game day: Ready for the big game or want a good snack for the kids? These are easy to make, inexpensive, and can be prepared in just a few minutes.
- Just a few ingredients: I usually have what I need in my kitchen, so I can make them any time I want.
- Food prep portions: I survive on meal-prepping as a businesswoman and mom of two. I usually cook the meat, and keep everything in separate containers in the fridge. All I have to do is quickly roll the pinchweels when ready to serve!
- Make them bigger: To make these into bigger meals, leave them as whole wraps or burritos.
What you will need
- Meat: I use 1 pound of ground organic sausage and eight pieces of cooked, chopped bacon.
- Tortillas: The tortillas should be a high-quality brand that tastes the best and has the softest, easiest-to-handle skin.
- Cheese: I only use brick-style full-fat Philadelphia cream cheese because it doesn’t contain any added water, air, or other ingredients it doesn’t need. I shred my own cheddar cheese right before using it, so it is fresh. The pre-shredded cheese from the store contains additives to prevent clumping, but they also prevent it from melting well.
- Vegetables: Organic green onions, finely chopped for a mild onion flavor. I also toss in some chopped dill pickles for the traditional tangy flavor, cutting through the rich sausage and cheese.
- Wet ingredients: I use canola oil for browning the sausage because it has a mild flavor, and I use my favorite mayo to mix with the cheeses to make a tangy paste.
- Seasonings: Besides salt and pepper, I also add a teaspoon of paprika to give these pinwheels a subtle, earthy taste.
How to make
Mix the cheeses: First, I mix the mayo, cheddar, and cream cheese in a bowl until smooth, then stir in the pickles, green onions, and bacon.
Cook the sausage: Next, I heat the oil in a skillet over medium-high heat until hot, then I add the sausage. I break it up with a wooden spoon, add salt, pepper, and paprika, and cook until lightly browned. Then I drain the sausage, patting it dry to remove as much grease as possible.
Fill and roll: Now, I spread the cream cheese mixture on the tortillas. Then, I top that with ½ cup of sausage mixture before rolling them up.
Slice and serve: Finally, I slice them into one-inch pieces and serve.
Expert tip
How to roll a pinwheel
Rolling a pinwheel is simple. It is nothing like rolling a burrito: it is just rolling. The most important thing to remember is to spread the cream cheese sauce to the end, but not to fill it with the sausage all the way. Leave about an inch of space at the end so the filling does not fall out as it is wrapped. Then, the cream cheese will hold it together like glue; if it doesn’t, add a bit more cream cheese or use a toothpick.
More tips to consider:
- Please don’t fill the tortillas too much, or they may crack or burst.
- Also, be sure to get the burrito-sized tortillas so they are large enough for this recipe.
- Get flour tortillas instead of corn. The corn tortillas are for making tacos. They are not as soft and have a more pungent taste.
- Make sure to drain the sausage so the rolls are not soggy.
- Another way to prevent sogginess is to put the cream cheese sauce on first.
Recipe variations and add-ins:
- Spice it up: For a spicy kick, I like to add chopped jalapenos and serve them with my homemade buffalo sauce for dipping.
- Puffy wrap: These can also be made with puff pastry or crescent rolls from a can. Then, bake them for 10-15 minutes for toasty, crispy goodness.
- Crack pinwheels: Add some of my homemade ranch seasoning to the cheese mixture to make these totally addictive.
- Cajun seasoning: To give these Cuban pinwheels a hint of Cajun flavoring, toss in a pinch of my Cajun seasoning. With a blend of cayenne, paprika, thyme, oregano, garlic, and onion, this stuff adds a little of everything.
- No pickles: If pickles are not your thing, use chopped celery or green bell peppers.
Serving suggestions:
These Cuban sausage pinwheels are the ideal party finger food. I pair them with a variety of dipping sauces, such as honey mustard or blue cheese dressing. I also like to serve them for a comforting dinner, paired with Instant Pot loaded baked potato soup, which is full of similar ingredients like bacon, cream cheese, cheddar, and garlic. Or I serve them along my fall pasta salad with butternut squash, rotini, broccoli, pomegranate arils, pecans, and celery.
I like making them for a quick bite or to add to lunch boxes, my husband enjoys taking them to the office, and the kids love them too. When we have a party, and I make finger food, I usually make desserts that can also be individually portioned and eaten with your hands. Opting for this sopapilla cheesecake is a great idea, since I can slice it into bars. The crescent rolls make this so easy—they serve as both the crust and the topping!
How to store leftovers:
- Refrigerate: To save these after they are made, I just put them in a container in the fridge for up to three days.
- Freezing: They can also be frozen for up to three months. I wrap them in parchment paper, then put them in freezer bags before freezing.
- Defrost: I thaw them overnight in the refrigerator for the best flavor.
- Reheating: To reheat these, I put them in the air fryer for a minute or two at 350 degrees F. They can also be heated in the microwave for 30-90 seconds. I also like to serve them chilled or at room temperature. Just do not leave them out for more than 2 hours.
Frequently asked questions
Yes, when I make these in advance, I keep the meat, cheese, and tortillas separate until I am ready to serve. I mix the cream cheese with the cheddar and mayonnaise, then put it in an airtight container; it will stay fresh in the fridge for a few days. The cooked sausage mixture can also be kept in a separate container in the refrigerator for a few days. Then, when I am ready to serve them, I let them sit out for about 30 minutes before rolling them up.
The most common reason is that the sausage needs to be drained. Sausage has a lot of excess fat that will leak into the wrap and make it soggy, no matter whether you’re using a tortilla or a crescent roll. After cooking, I drain the grease from the sausage and pat it dry with paper towels. Also, be sure to spread the cheese mixture on the wrap first to prevent it from leaking.
Of course, switching out regular products for low-fat or light versions can save some calories and fat, but they can also affect the taste and texture. Low-fat mayonnaise isn’t a big deal, but it may not have enough fat to keep the crescent from drying out when you’re baking it. Cream cheese is something that I don’t like skimping on because it always seems to make the recipe dry.
I usually use regular pork sausage. Sweet Italian sausage would be an excellent choice for its mild, sweet flavor. For those who like their pinwheels hotter, try chorizo or andouille. They are bold and have a nice kick. Breakfast sausages come in many flavors, too, and can make a delicious sandwich.
Finger food for parties:
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Cuban Sausage Pinwheels
Ingredients
- 1 lb ground sausage
- 1 tablespoon canola oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz. cream cheese softened
- 1/2 cup mayo
- 1 cup cheddar cheese shredded
- 8 pieces bacon cooked and chopped
- 2 tablespoons green onion or chives – chopped
- 1/3 cup pickles chopped
- 4 large flour tortillas or 6 smaller tortillas
Instructions
- In a small mixing bowl, combine the cream cheese, cheddar cheese, and mayonnaise. Mix until the mixture is smooth.
- Stir in cooked and chopped bacon, chopped green onions, and pickles.
- Heat a medium skillet over medium-high heat. Add oil, and once it's hot, add the sausage. Break it apart with a wooden spoon and cook. Season with salt, pepper, and paprika. Cook until lightly browned, then remove from heat and set aside.
- Spread a generous layer of cream cheese mixture over the tortillas. Add about ½ cup of the sausage mixture, distributing it evenly.
- Tightly roll the tortillas and then slice them into 1-inch pieces. Serve or refrigerate in an airtight container.
Video
Notes
How to roll a pinwheel
Rolling a pinwheel is simple. It is nothing like rolling a burrito: it is just rolling. The most important thing to remember is to spread the cream cheese sauce to the end, but not to fill it with the sausage all the way. Leave about an inch of space at the end so the filling does not fall out as it is wrapped. Then, the cream cheese will hold it together like glue; if it doesn’t, add a bit more cream cheese or use a toothpick.More tips to consider:
- Please don’t fill the tortillas too much, or they may crack or burst.
- Also, be sure to get the burrito-sized tortillas so they are large enough for this recipe.
- Get flour tortillas instead of corn. The corn tortillas are for making tacos. They are not as soft and have a more pungent taste.
- Make sure to drain the sausage so the rolls are not soggy.
- Another way to prevent sogginess is to put the cream cheese sauce on first.