1. In a skillet over medium heat, cook the sausage until browned and crumbly. Drain excess grease and allow to cool slightly.

2. In a mixing bowl, combine the cooked sausage, shredded cheddar, and softened cream cheese. Mix until well combined.

3. Roll out the puff pastry on a lightly floured surface. Spread the sausage and cheese mixture evenly across the pastry, leaving a small border around the edges.

4. Roll up the pastry tightly into a log. Wrap in plastic and freeze for 10–15 minutes to firm up.

5. Slice the log into 1/2-inch rounds using a sharp knife.

6. Arrange the pinwheels on a parchment-lined baking sheet. Brush the tops with beaten egg.

7. Bake in a preheated oven at 400°F (200°C) for 18–20 minutes, or until golden brown and puffed.

8. Garnish with fresh parsley if desired. Serve warm.