Spinach, Artichoke and Sausage Pinwheels

Spinach, Artichoke and Sausage Pinwheels

1 T extra-virgin olive oil
1 lb hot Italian sausage, removed from casing and crumbled
1 c chopped artichoke hearts, thawed if frozen
8 oz cream cheese, at room temperature
1 c frozen spinach, defrosted, drained and finely chopped
1 tsp crushed red pepper flakes
1/2 c grated Parmesan cheese
Kosher salt and black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
All-purpose flour, for dusting

Line 2 baking sheets with parchment paper.
In a large skillet over medium-high heat, add the oil and the sausage. Cook for about 8 to10 minutes, breaking up the sausage into fine crumbles as it cooks. Remove from the heat and cool to room temperature, about 20 minutes.

In a large bowl, stir together the artichokes, cream cheese, spinach, red pepper flakes, Parmesan cheese and salt and pepper to taste. Mix vigorously until everything is smooth and well combined.
Unfold the pastry sheets on a lightly floured work surface. Spread the cheese mixture over the entire surface of each sheet of dough. Divide the sausage evenly, and spoon over the cream cheese mixture in a single layer from edge to edge.

Starting from the longer edge, tightly roll each sheet of dough into a log (jelly-roll style). Pinch the seams closed and place them seam side down on the work surface. Using a sharp knife, cut each log into 20 evenly thick pieces and place on the prepared baking sheets spiral-side up.

Brush with butter to make it shiny and beautiful!