These sausage kale pinwheels are filled with spicy sausage and Swiss cheese. The pastry is flaky and tender and serves as a great breakfast or appetizer option!
For the dough:
1–2/3 cups (235 g) all-purpose flour
2 teaspoons baking powder
½ tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cold and cut into chunks
1/3 cup (80 gm) heavy whipping cream, cold
1 large egg, cold
For the filling:
2 teaspoons olive oil
½ pound Italian sausage (I used mild)
½ yellow onion, finely chopped
1 garlic clove, minced
1 cup chopped kale
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon thyme
½ cup shredded Swiss cheese
¼ cup grated parmesan cheese
Baking spray or canola oil spray
In a large bowl, combine the flour, baking powder, sugar, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are present throughout and the butter is well integrated. In a separate bowl, whisk the whipping cream and egg. Pour the liquid ingredients into the dry ingredients and stir together until a shaggy dough forms. Dump the mixture out onto the counter and knead together just until a dry dough forms- do not overwork the dough. You can add an additional 1-2 tablespoons of cream if your dough won’t come together at all. Place the dough in the fridge while you prep your filling.
Heat the olive oil in a large pan over medium heat. Add the sausage and onions and brown to perfection, breaking up the sausage as you go. Once browned, add the garlic and cook for an additional minute, stirring regularly. Add the kale, red pepper, salt, pepper, thyme, and water and cook until kale has wilted. Remove from the pan and set aside to cool.
Preheat the oven to 375 degrees. Remove the dough from the fridge. Once ready to roll, lightly dust a workspace with flour and use a floured rolling pin to roll out dough to a 8″x18″ rectangle, about 1/8” thick. Toss the swiss and parmesan cheese with the sausage mixture and sprinkle it all over the dough, leaving a 1” border around the perimeter of the dough.
Starting with the widest end closest to you, begin to roll the dough somewhat tightly away from you until you reach the end. When finished rolling, pinch to seal the dough seam at the end. Slice the log into ¾” rounds and arrange them on the sheet pan. Bake in the oven until the crust is golden brown, usually about 20 minutes depending on the size of your rolls. Allow to cool slightly before consuming. Rolls are best eaten the day they’re prepared but can be reheated the following day.
Feel free to sub in another cheese! A different variety of sausage! Another green!