(cooking time: 25 min; 10 servings)

  • Refrigerated buttermilk biscuit dough – 2 10-oz cans
  • Pesto – 5 tsps
  • Breakfast sausage – 10 links
  • Parmesan cheese – 1 tbsp, grated


  • Turn on the oven to preheat to 375°F/190°C/Gas Mark 5.
  • Dust the work surface with flour. Take biscuits one by one, press them to make 4-in circles. Spread each with ½ tsp of pesto, top with a sausage link. Roll up; cut into 4 pieces.
  • Arrange pinwheels on a parchment-lined baking sheet; sprinkle with Parmesan.
  • Bake for 8 to 10 minutes. Ready Pesto Pinwheels are golden brown, with sausage obviously cooked.
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