Sausage Pinwheels

Jazz up the plain jane sausage balls with these elegant spiraled pinwheels. This recipe comes from chef Rob McDaniel of Helen in Birmingham. The pinwheels he serves at Helen get a chef-inspired twist on his mother’s classic recipe.

“Growing up, we always had sausage pinwheels for breakfast over the holidays. It was something that my mother could make in advance and simply slice, bake, and serve—they are always a crowd-pleaser. Lately, I have been putting my own twist on this by combining two childhood favorites: the sausage pinwheel and honey bun. The twist I make is by swapping the breakfast sausage with ‘Nduja and adding caramelized onions, fresh thyme, and Eastaboga Honey. We also substitute buttermilk biscuit dough with our angel biscuit dough, resulting in a light, fluffy, yeast-risen dough.”