Hobbit-style Puff Pinwheels: Breakfast Fit for a Shire Feast

• total time: 25 minutes

Ingredients

Good mornin’, weary travelers! If your belly’s rumblin’ for a proper hobbit breakfast, let me share these Bag End Puff Pinwheels with you. Flaky puff pastry rolled thick and hearty, stuffed with sausage, cream cheese, and greens, then baked golden with an herby finish. And don’t forget the creamy, peppery gravy for dippin’. A feast fit for first breakfast—or second!

What You’ll Need

For the Rolls:

1 sheet puff pastry, thawed but still cold (for that perfect flakiness!)

8 oz cream cheese, softened

1 package breakfast sausage (spicy or mild, depending on your hobbit preferences)

A 1/4 cup of frozen spinach thawed, finely chopped (straight from the garden, if you’ve got one)

1/4 tsp garlic powder

1/8 cup dried minced onions

1 tsp fresh sage and rosemary, finely minced

1 egg (for the wash)

A sprinkle of Italian seasoning (for a bit of color and flair)

For the Dipping Gravy:

Butter & flour (to start a roux)

A pinch of red pepper flakes

Beef broth, heavy cream, and milk

Salt and a generous helping of cracked black pepper

A small dollop of stone-ground mustard (adds a kick the dwarves would approve of)

How to Make Them

Directions

Cook the sausage: Brown your sausage in a skillet till crumbly and fragrant. Drain the fat and let it cool while you prepare the rest.

Prepare the pastry: Roll out your puff pastry slightly to even it out. Keep it cold so it stays flaky.

Mix the filling: Combine sausage, cream cheese, spinach, garlic powder, onions, and herbs in a bowl. Mix well—this is the magic!

Assemble the roll: Spread the filling evenly over the pastry. Roll it up tightly like Bilbo’s map to the Lonely Mountain. Tie a piece of kitchen string around the roll every 2 inches, then cut between the strings to keep each slice perfectly round.

Egg wash and season: Place your 2-inch-thick pinwheels on a baking sheet. Brush the tops with beaten egg, then sprinkle Italian seasoning on top for a golden, herby finish.

Bake to perfection: Bake in a preheated oven at 375°F for 20–25 minutes, or until the pinwheels are puffed and golden as the morning sun over Hobbiton.

Make the gravy: Melt butter in a pan, whisk in flour to make a roux, and slowly add broth, cream, and milk. Stir till thickened. Add red pepper flakes, salt, pepper, and a touch of mustard for that extra kick.

Serve and enjoy: Let the pinwheels cool for a few minutes, then serve warm with your hobbit-worthy dipping gravy. Perfect for gatherings or a quiet breakfast by the fire.

A single bite, and you’ll be transported straight to Bag End’s cozy kitchen. Gather your kin and share these rolls—they’re meant to be enjoyed with good company and hearty appetites!