1pkg.(17.5 oz) puff pastry (2 sheets)thawed according to package directions
1poundground pork sausage(turkey sausage is okay, too)
1cupfinely diced onion (one small onion)
1cupfinely diced apple, peeled(dice very small, about ¼ inch, or shred)
4fresh sage leaves, minced(about ½ tablespoon)
4ouncesGruyère cheese, shredded
1large egg
1tablespoonmilk or cream
Instructions
In a large skillet over medium-high heat, add sausage and onion. Cook, breaking up the sausage into small pieces, until sausage is cooked through and onions are translucent.
Add apple and continue to cook until apple is softened. Sprinkle in sage and stir to combine.
Roll out each puff pastry sheet with a rolling pin to make 10 inch squares. Spread sausage mixture evenly over each piece, leaving a 1/2 border on one end. Sprinkle cheese evenly over sausage mixture. Wet fingers and run them along the edge that you left open.
Roll from opposite end (not the wet end) tightly and seal along moistened end. Wrap in parchment paper or plastic wrap. Place roll in freezer for at least 1 hour but not more than 2 hours (see note).
Preheat oven to 375ºF. Line two baking sheets with parchment paper.
In a small bowl, lightly whisk egg and milk or cream.
Remove roll from freezer and cut into 1/2-inch slices; place 2 inches apart on prepared baking sheets. Brush pinwheels with egg mixture.
Bake 30 minutes or until until golden brown.
Video
Notes
Do not freeze more than 2 hours before baking. We tested them this way and they do not hold together as well.
Reheat leftover pinwheels in oven or toaster oven until warm. Watch closely, they burn quickly.
If you prefer, sharp cheddar, aged provolone, or another cheese can be substituted for the Gruyère.
If you don't have fresh sage leaves, substitute dried sage leaves (use 3/4 teaspoon) or another fresh herb of your choice. Do not substitute ground sage.