Baked Mexican Pinwheels with Creamy Salsa Dip
Why You’ll Love These Sausage Pinwheels
These Baked Mexican Sausage Pinwheels start with Jones All Natural Pork Sausage rolled up with peppers, onions, and a Mexican cheese blend, then baked until golden and topped with more melted cheese. Serve them hot with the creamy salsa dip for an appetizer that disappears fast at game day or any get-together.
Ingredients
- 2 lbs. Jones Dairy Farm All Natural Pork Sausage Roll, thawed
- 6 burrito-sized flour tortillas
- 1 small onion, finely diced
- 1 1/2 cups shredded Mexican cheese blend, divided
- 1 1/2 tablespoons taco seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 4 oz. can diced green chiles, drained
- 1/4 cup green onions, sliced
- 1 tablespoon cilantro, chopped (optional)
- 1 tablespoon olive oil
- Dipping Sauce:
- 1/2 cup sour cream
- 1/4 cup salsa
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- pinch of salt
Directions
Preheat oven to 400°F and grease a 7×11-inch baking dish. (Could also use an 8×8 dish.)
In a large bowl, combine the sausage, onion, bell pepper, 1 cup cheese, taco seasoning, garlic powder, onion powder, smoked paprika, green chiles, and green onions.
Divide the mixture evenly between the six tortillas. Spread it into a thin, even layer all the way to the edges.
Roll each tortilla tightly and cut into about 2½-inch pieces.
Place the pieces cut-side up in the baking dish.
Lightly brush the tops with olive oil.
Bake for 25–30 minutes, or until the sausage is fully cooked.
Top with the remaining cheese and return to the oven until melted. Broil for 1–2 minutes if you want that browned, bubbly finish.
Mix the dipping sauce ingredients together and serve alongside.
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