Sausage Pizza Pinwheels with Buttermilk Ranch

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 puts a fun, savory spin on pizza, featuring bite-sized rolls filled with rich flavors. The homemade dough, made with self-rising flour, Greek yogurt, and oregano, is topped with a tangy tomato sauce, browned sage sausage, diced olives, onions, and mozzarella. Rolled up, sliced, and baked until golden, these crispy pinwheels are perfect served with a homemade buttermilk ranch dip, making a flavorful appetizer or snack ideal for any pizza night.

Servings

4-6

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

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

Preparation

  • Preheat the oven to 425°F and lightly grease or line a sheet pan with parchment.
  • Cook the sausage in a skillet over medium heat, breaking it into crumbles until fully browned.
  • Add diced shallot or red onion and green olives to the sausage and cook briefly until softened. Set aside to cool slightly.
  • In a bowl, whisk together tomato sauce, tomato paste, oregano, onion powder, garlic powder, black pepper, and sugar to make the pizza sauce.
  • In a separate bowl, stir together mayonnaise, sour cream, buttermilk, dried chives, parsley, dill, garlic powder, onion powder, black pepper, and MSG to make the ranch dip. Chill until ready to serve.

Cooking

  • Mix self-rising flour, Greek yogurt, and dried oregano until a soft dough forms. Knead lightly just until smooth.
  • Roll the dough out on a floured surface into a large rectangle about 12 × 20 inches.
  • Spread the sauce evenly over the dough, leaving a small border around the edges.
  • Sprinkle half of the mozzarella over the sauce, add the sausage mixture, then top with the remaining cheese.
  • Roll the dough tightly from the long side into a log.
  • Slice into 1–2 inch pinwheels and place cut-side up on the prepared pan.
  • Bake until puffed, golden brown, and bubbly, about 15–20 minutes.

Serving

  • Let the pinwheels cool slightly to set the cheese.
  • Transfer to a platter.
  • Serve warm with the chilled buttermilk ranch for dipping.