Broccoli & Chicken Sausage Pinwheels
with Cheddar, Ranch & Marinara
- Milk
- Eggs
- Wheat
These playful pinwheels, inspired by the classic pizzeria snack, are sure to delight kiddos and adults alike. You’ll start with fresh pizza dough, which you’ll top with cream cheese, cheddar, and broccoli. Then, you’ll just roll, slice, and bake your pinwheels. Serve with ranch and marinara sauce on the side for dipping!
Ingredients
1 unit
Broccoli
6 tablespoon
Cream Cheese
(Contains: Milk)
2.5 ounce
Marinara Sauce
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 cup
Cheddar Cheese
(Contains: Milk)
2 unit
Pizza Dough
(Contains: Wheat)
9 ounce
Italian Chicken Sausage Mix
Not included in your delivery
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Lightly coat a baking sheet (two baking sheets for 4 servings) with a drizzle of olive oil. • Remove pizza dough from packaging; place on prepared sheet and roll to coat all over with oil. Arrange dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.
• Meanwhile, roughly chop broccoli into small pieces. Bring cream cheese to room temperature. TIP: Place cream cheese packet in a glass of warm water to speed up the process!
• Once dough has rested 20 minutes, carefully press and stretch each dough ball into a rough rectangle. TIP: Our rectangles were approximately 8-by-12 inches. The dough is stretchy and the shapes won’t be perfect— that’s OK! • Cover with a clean kitchen towel and let rest 12 minutes more (this will make the next step easier!).
• Once dough has rested 12 minutes more, reshape each piece into a rough rectangle by gently pulling the corners. • Evenly spread cream cheese on dough pieces, then sprinkle with cheddar, leaving a 1 1⁄2-inch border at top (one of the short edges). Top with broccoli in a single layer. • Gently roll up each piece of dough, starting with bottom short edge, to form a log. Carefully transfer, seam sides down, to a cutting board.
• Evenly coat baking sheet used to shape dough (both baking sheets for 4 servings) with a drizzle of olive oil. • Slice each dough log crosswise into 8 pinwheels (you’ll have 16 total; 32 total for 4); place in a single layer on prepared baking sheet, cut sides up. Bake on middle rack until golden brown and center of each pinwheel is cooked through, 20-25 minutes. (For 4, bake on middle and top racks, swapping rack positions halfway through.)
• Transfer broccoli cheddar pinwheels to a serving plate. Serve family style, with ranch and marinara on the side for dipping.
Poultry is fully cooked when internal temperature reaches 165°.
Ground Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Delicious with or without the sauces. Adding chicken sausage boosted flavor and protein for some.
- Ease of prep: Many found rolling and cutting challenging. Some made flatbread or calzones instead for easier preparation.
- Suggestions: Consider using less broccoli for easier rolling. Pre-rolled dough like Pillsbury pizza crust might work better.
- Leftovers: Some customers successfully froze leftovers for later enjoyment.
- Shape: Try making it stromboli-style if pinwheels are too tricky to cut and maintain shape.
Reviews from our home cooks
I added chicken sausage, cut back on the broccoli so it would fit in the roll. The dough was still too thin and floppy to contain the filling, very hard to work with. I suggest instead using already flat rolled dough such as the pillsbury cans of pizza crust or crescent rolls.
Used only about half the broccoli and still had a lot of flavor. Chose the chicken sausage to make it a real meal.
I added the chicken sausage to this for more protein and it was delicious!
It's hard to deal with dough. I would stretch it it would shrink back up. A lot of work a big clean up with pans.
I ended up just making flatbread instead of rolls, but it all turned out just fine. It was great!
Way too much filling when you add a protein so I had to make them like calzones. They weren't as good as I thought they would be.
Delicious, but better as a stromboli. It can be difficult to cut the pinwheels.
Easy until the "cut into pinwheels" part. My pinwheels all fell apart. Not sure what could be done to improve that.
