Looking for something new and different for your next camping trip? Are you looking for breakfasts that are hearty and quick? Finding recipes that can be prepped ahead of time can be a real life saver. I’ve found that these Breakfast Sausage Pinwheels are a great short cut. You can easily prep and freeze them before you leave. They thaw in the cooler and will be ready to slice and bake in time for the first or second morning.
The sausage filling is a simple combination of breakfast sausage, onions, garlic, egg and cheese. That’s all there is to it. You can, of course add a variety of vegetables, if you prefer. You could try finally chopped spinach, sweet peppers, mushrooms or anything else that you want to try.
Start by browning the sausage in a large skillet over medium heat. My kids and I go back and forth about whether to use spicy or regular breakfast sausage. I prefer the spicy, and of course, they prefer the regular. You choose and is broken down into small pieces, add your diced onion and garlic. Continue to simmer until the onion is translucent. Now, you can stir in the scrambled eggs. Allow the eggs to cook through, then remove the mixture from the heat.
You’ll want the sausage mixture to cool before adding the cheese. So, allow it sit for 15 minutes or so. Now is a good time to prepare your biscuit dough. Once the sausage mixture is cooled, stir in the parmesan and cheddar cheeses. Your filling is ready to add to your biscuit dough.
As your sausage mixture is cooling, prepare the Buttery Biscuit Dough. Roll your dough out to in a rectangular shape, a little less than a 1/4 inch thick. Spread the sausage mixture out evenly across the dough. Make sure to leave a 1/2 space at the end of the dough. Once you have rolled up your pinwheels, you’ll damped this band to create a seal on the roll.
Start rolling your pinwheels by gently lifting the edge closest to you. Fold it over and gently press to help create a tight roll. This will help through the rolling process. Start rolling you pinwheels, working away from yourself. Make sure the dough taught and not loose. Continue to roll until you reach the band on the far side, without the sausage filling. Dampen the band with water and continue to roll until the pinwheel roll rests on top of the dampened band. Allow your roll to rest for a moment or two so the weight of the roll helps to seal the dough.
Wrap your pinwheel roll in plastic wrap and either freeze or refrigerate, if you don’t plan to bake them immediately. When ready, slice them into 10 sections with a sharp knife. If you knife starts to catch on the dough, try wiping down the knife and even use a little flour to help it cut through the dough cleanly.
Carefully, transfer your pinwheels to your baking dish or cast iron skillet. Notice, my skillet didn’t hold all 10 pinwheels. Rather than risk preventing them from baking properly by over crowding the pan, I just left the 10th one out. The pinwheels can be touching, but just be carefully not over crowd.
Baking with Cast Iron
Here’s where the baking gets fun. You’ll need to bake your pinwheels at 450 degrees for 10 – 15 minutes. If you are using a Dutch oven and coals, you’re going to want to add the prepared cools to the lid first. This will help to bake your pinwheels evenly and create a beautiful brown crust on top. For baking with cast iron and briquettes, you’re going to need most of your coals on the top. The cast iron is designed to radiate heat like and oven. Since the heat on the top of the oven will rise, you’re going to need more. The briquettes under the cast iron will retain their heat because till will be held in by the ground and the pan.
There are a number of websites out there that can help you figure out the number of briquettes your going to need in order to reach your desired temperature. In order to bake at 350 degrees, you simply multiple the width of your cast iron times 2. For example, my cast iron pan and the Dutch oven are 12 inches. This means I will need 24 briquettes to bake at a temperature of 350 degrees. For this recipe, we need to raise the temperature to 450 degrees. Preheat 33 briquettes until they are ready. Place 22 of the them on the top of your lid and the remaining 11, underneath.
Keep in mind that the ambient temperature and weather can effect your baking process. I like to think of it as being similar to altitude. You simply need to adjust for the conditions. In the photo below, the pinwheels baked beautifully. The only problem was that they didn’t brown on the top, like I’d have like for them to. Given that it was a chilly damp morning, I should have added a couple extra briquettes to the lid. Cast iron cooking isn’t perfect science, but it’s still delicious.
It all sounds very complicated. However, it really isn’t. If you are just getting started and learning how to bake in a cast iron skillet or Dutch oven, these Breakfast Sausage Pinwheels are a great place to start. Not only do the make for a great recipe you can prep ahead of time, but they’ll also make for a hearty breakfast that will energize you for the day.
Breakfast Sausage PinwheelsCourse: BreakfastCuisine: Freezer MealsDifficulty: Moderate
Finding recipes that can be prepped ahead of time can be a real life saver. I’ve found that these Breakfast Sausage Pinwheels are a great short cut. You can easily prep and freeze them before you leave. They thaw in the cooler and be ready to slice and bake in time for the first or second morning.
- Buttery Biscuits
Follow this link…Buttery Biscuit Recipe
- Sausage Filling
1 lb. Breakfast Sausage, spicy or regular
1 medium Onion, finely chopped
1 Clove Garlic, minced
2 Eggs, beaten
1/4 cup Parmesan, shredded
1/4 cup Sharp Cheddar Cheese, shredded
- Sausage Filling
- In a large skillet, brown the sausage over medium-high heat. Break up the sausage as it cooks, into small pieces.
- Add in the diced onion and garlic. Sauté until the onion is translucent.
- Stir in the scrambled eggs and cook through.
- Remove the sausage mixture from heat and allow to cool as you prepare the biscuit dough.
- Roll out your dough in a rectangular shape, less then a 1/4 in thick.
- Add the parmesan and cheddar cheeses to the sausage mixture.
- Spread the sausage mixture of the prepared dough, making sure to leave a 1/2 band on the far side.
- Begin rolling the dough on the edge closest to you. Roll the tightly without stretching.
- Once your reach the 1/2 in band on the far side, damping the band with water and continue to roll. Allow the pinwheel roll to rest on the dampened edge to help seal the roll.
- If you plan to freeze your pinwheel roll, wrap is securely in plastic wrap for placing it in he fridge or freezer.
- When you are ready to bake your pinwheels, preheat your oven to 450 degrees.
- Line a baking dish with either parchment paper or light grease the dish.
- Slice your pinwheel roll into 10 equals parts and gently transfer them to the baking dish. While the pinwheels can touch, be careful not to overcrowd them. The dough will rise and you’ll want them to bake evenly.
- Bake your pinwheels for 15 minutes. Remove from the and allow to rest for 5 minutes before transferring to a serving dish. Enjoy!
10 servings per container
- Amount Per ServingCalories446
- % Daily Value *
- Total Fat
- Saturated Fat 25.91g 130%
- Trans Fat 1.25g
- Cholesterol 567mg 189%
- Sodium 1683mg 71%
- Potassium 933mg 27%
- Total Carbohydrate
- Dietary Fiber 2.5g 10%
- Sugars 10.68g
- Protein 30.68g 62%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.