Sage Sausage and Olive Pizza Pinwheels

Savory pizza pinwheels with Greek yogurt dough, sage pork sausage, with homemade sauce and buttermilk ranch for dipping.

This Sage Sausage and Olive Pizza Pinwheels recipe is a unique and flavorful twist on traditional pizza with a combination of savory and herbal notes in a fun, bite-sized format. It starts with a homemade dough, effortlessly made by mixing self-rising flour with plain Greek yogurt and a touch of dried oregano, creating a slightly sticky yet firm dough. Rolled out into a large rectangle, this forms the base of the pinwheels. The sauce, a blend of tomato sauce and paste, is seasoned with oregano, onion powder, garlic powder, black pepper, and a hint of sugar, whisked until smooth. For the toppings, Jimmy Dean sage pork sausage is cooked until browned, then combined with diced green olives and onion, adding a burst of flavor and texture.

The assembly involves spreading the sauce over the dough, layering shredded mozzarella cheese, and evenly distributing the sausage mixture. After adding another cheese layer, the dough is tightly rolled into a log and sliced into pinwheels. They are baked until golden brown, resulting in a crispy, cheesy exterior with a rich, aromatic filling. Served with a homemade buttermilk ranch dip, blending mayonnaise, sour cream, buttermilk, and a medley of herbs and spices, these pinwheels are perfect as an appetizer, snack, or a novel take on pizza night, combining the comfort of pizza with the convenience of a finger food.

Servings

4-6

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

For the Dough:

  • 2 cups self-rising flour
  • 1 1/2 cups plain Greek yogurt
  • 1 tablespoon dried oregano

For the Sauce:

  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon granulated sugar

For the Toppings:

  • 1 pound Jimmy Dean sage pork sausage
  • 1/4 cup diced green olives
  • 1/4 cup diced shallot or red onion
  • 8 ounces of mozzarella cheese, shredded

Buttermilk Ranch Dip (Optional):

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon MSG

Instructions

Prepare the Dough:

  • Stir together the self-rising flour and Greek yogurt with dried oregano using a dough hook on a stand mixer or stir and knead by hand until a slightly sticky but firm ball forms. Adjust flour or yogurt as needed for consistency.
  • Roll the dough on a lightly floured surface to form large rectangle, roughly 12 x 20 inches.

Prepare the Sauce:

  • In a mixing bowl, combine tomato sauce, tomato paste, dried oregano, onion powder, garlic powder, garlic salt, black pepper, and sugar.
  • Whisk the ingredients together until fully combined and smooth.

Cook the Sausage Topping:

  • Heat a skillet over medium heat and add the sage pork sausage until cooked through.
  • Add the diced onion and green olives and stir in. Simmer about 5 minutes and remove from heat.

Assemble the Pizza:

  • Spread the sauce evenly over the dough using the back of a large spoon or a spatula.
  • Add a layer of shredded mozzarella cheese.
  • Add the sausage mixture to spread evenly.
  • Add the second layer of shredded mozzarella.

Roll and Cut the Pinwheels:

  • Gently and tightly roll the dough from the bottom to the top to form a log.
  • Slice the pizza log into 1-2″ pieces and carefully place on a non-stick or greased sheet pan.

Bake in the Oven:

  • Heat your oven to 425 degrees and bake about 15-20 minutes or until golden brown.

Serving:

  • These pinwheels pair perfectly with the prepared buttermilk ranch as a dipping sauce.

Stir together the self-rising flour and Greek yogurt with dried oregano using a dough hook on a stand mixer or stir and knead by hand until a slightly sticky but firm ball forms. Adjust flour or yogurt as needed for consistency.

Roll the dough on a lightly floured surface to form large rectangle, roughly 12 x 20 inches.

In a mixing bowl, combine tomato sauce, tomato paste, dried oregano, onion powder, garlic powder, garlic salt, black pepper, and sugar. Whisk the ingredients together until fully combined and smooth.

Heat a skillet over medium heat and add the sage pork sausage until cooked through.

Add the diced onion and green olives and stir in.

Simmer about 5 minutes and remove from heat.

Spread the sauce evenly over the dough using the back of a large spoon or a spatula.

Add a layer of shredded mozzarella cheese.

Add the sausage mixture to spread evenly.

Add the second layer of shredded mozzarella.

Gently and tightly roll the dough from the bottom to the top to form a log.

Slice the pizza log into 1-2″ pieces and carefully place on a non-stick or greased sheet pan.

Heat your oven to 425 degrees and bake about 15-20 minutes or until golden brown.