My four children have all been active in high school and year round sports teams. Taylor, as many of you know, was a Division I distance swimmer in college. My youngest son, currently a high school Senior, will play Division I lacrosse in college. These facts mean that I am an expert by default in three things: distance highway driving, bulk laundry, and making supper. I will confess that the steaming suppers borne out of casseroles, crock pots and stew pots were probably lacking in the looks department, but they were really, really tasty! I would affectionately call my weeknight culinary high art, “ugly but good”. Taylor is still bugging me about the recipe for crock pot Caribbean Chicken ( chicken breasts, jerk sauce, cream cheese and peach jam…you get the picture).
This said, not all things crazy tasty have to be low-brow in the looks department. Chipotle Sausage Bacon Pinwheels are make ahead, pert, pretty, meaty, spicy and delicious! Soft yeast dough is made ahead and kept chilled until you are ready to assemble the pinwheels. The roll dough is spread with Tabasco Chipotle Pepper Sauce cream, cooked bacon, sausage and chopped scallions. The rolls are brushed with Tabasco Sweet and Spicy Pepper Sauce butter. Bake them free form or nestle them in round disposable aluminum pans. If you wish, freeze some or all of the rolls and thaw and bake at a later date.
Chipotle Sausage Bacon Pinwheels make a great grab and go tailgate breakfast. Or, serve them on a platter as a buffet brunch selection. The rolls are hearty and stand up well to tailgate soups and stews. Bring some whimsy to your next tailgate or gathering and make Chipotle Sausage Bacon Pinwheels. These piggy pinwheels look like cinnamon rolls and taste like hog heaven!
Chipotle Sausage Bacon Pinwheels
Makes about 36 rolls
- 3 cups unbleached bread flour
- 1 cup white whole wheat flour
- 2 cups milk
- 4 Tablespoons unsalted butter, plus extra for the bowl
- 2 Tablespoons granulated sugar, divided
- 1 1/2 teaspoons kosher salt 1 package rapid rise yeast
- 1/4 cup lukewarm water
For the Chipotle Cream Filling:
- 1 pound bulk breakfast sausage
- 3/4 pound bacon
- 8 ounces cream cheese, room temperature
- 1 cup chopped yellow onion
- 3/4 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 teaspoons chopped garlic
- 1/3 cup grated Parmesan cheese
- 1/4 cup Tabasco Chipotle Pepper Sauce
- 1 Tablespoon Tabasco Sweet and Spicy Pepper Sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon dry thyme
For Making Pinwheels:
- 10 Tablespoons unsalted butter, melted
- 2 Tablespoons Tabasco Sweet and Spicy Pepper Sauce
- 1 Cup chopped scallions, white and green part
- 1 egg, beaten
- Make the pinwheel roll dough. Into the work bowl of a stand mixer fitted with the dough hook attachment add the flours. In a saucepan over medium heat, warm the milk, 4 Tablespoons butter, 1 1/2 teaspoons kosher salt and 1Tablespoon plus 2 teaspoons of sugar until the butter is melted. Stir. Remove the pan from the heat and let the milk mixture cool until lukewarm. In a small bowl add the yeast, remaining 1 teaspoon sugar and 1/4 cup water. Stir to mix and set mixture aside. Turn the mixer speed to low. Add the lukewarm milk and yeast mixtures. When the flour and liquids are mixed, raise the speed to medium and beat the dough for 8 to 10 minutes, or until the dough forms a ball and clears the sides of the mixer. Remove the dough from the mixer and put into a large buttered bowl. Cover with a clean dish towel. Let the dough rise until doubled in bulk. Punch the dough down and put the dough into a large, sealable plastic storage bag. Refrigerate for up to 3 days or freeze and thaw before making the pinwheels.
- To make the Chipotle Cream Filling, cook the sausage in a nonstick sauté pan over medium heat until browned and crumbly. Drain the sausage on a layer of paper towels. Empty the sausage grease from the sauté pan and set pan aside. Fry or bake the bacon and drain the bacon on a layer of paper towels. In the sauté pan add the onions, peppers, celery and garlic. Cook over medium heat, stirring frequently until the onions are translucent, about 10 minutes. Remove the pan from the heat and set aside. In the work bowl of a food processor, add the cream cheese, onion and pepper mixture, parmesan, Tabasco Chipotle Pepper Sauce, Tabasco Sweet and Spicy Pepper Sauce, salt, pepper and thyme. Process the ingredients until they are will mixed. Crumble the cooked bacon and add to the processor. Pulse the processor until the bacon and chipotle cream are just mixed. Set aside.
- To assemble the pinwheels, remove the chilled dough from the refrigerator. Divide the dough into half. Roll each half on a floured work surface to form a 12 inch by 12 inch square. Working quickly, cover each dough square with a layer of Chipotle cream, leaving uncovered a 1 inch margin of dough on one of the ends. Cover each of the dough halves with crumbled sausage and chopped scallions, leaving the 1 inch margin of dough uncovered. Paint the dough margins with beaten egg. Roll the pinwheels up, starting from the end opposite the dough margin, into a log. Press the roll to make certain the egg washed end is sealed. Cut each log into 18 slices and place on parchment lined baking sheets or in buttered round baking pans. (If the dough feels too warm at this point, return the logs to the refrigerator to chill before slicing)
- Preheat the oven to 375 degrees. Mix 2 Tablespoons Tabasco Sweet and Spicy Pepper Sauce into the melted butter. Brush the tops of the pinwheel dough with the Sweet and Spicy Melted Butter. Let the rolls rise until doubled in bulk. Bake the pinwheels 18 to 22 minutes or until they are light golden brown. Remove the pinwheels from the oven and cool on/ in their pans. Serve or freeze until needed.
Recipe ©Sally James Mathis Photography ©Taylor Mathis
Disclosure. Tabasco has hired us to develop a series of recipes using their product and is compensating us for the recipes and images. However, our opinions and views on the product are our own.