I had several problems with this recipe. One half of a 17.5 oz. pkg. of puff pastry IS one 8x12 sheet, at least in the Pepperidge Farm variety. So the recipe should actually call for 1 pkg., not 1/2 pkg if there is supposed to be enough filling for two rolls. (Good thing I tried this out before my party, as I had already committed the other sheet of pastry to a baked Brie!)
Because of the concerns about greasiness mentioned in a previous review, I baked my pinwheels on a cookie rack placed on my baking tray so they might drain a little during baking, which seemed to help. They definitely benefit from draining on paper towels after baking, and also from the ginger apricot dipping sauce I made to with them.
And 300 degrees for 20 minutes? No way - try 375 for 25 minutes instead. (The recipes that came w/ the puff pastry all called for 375-400, anyway.)
These pinwheels came out about 3 inches in diameter (quite a bit larger than "appetizer bites"), and that was starting with the longer edge when they were rolled up. They would have been even larger had I started rolling at the short edge. The puff pastry in the center of the pinwheels was a bit soggy, too. Next time, I will cut the 8x12 down to 6x8.
(It wouldn't hurt to reduce the amount of sausage to 12 oz. either, which is the most convenient size pkg. available.)
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I had several problems with this recipe. One half of a 17.5 oz. pkg. of puff pastry IS one...