Easy Sourdough Turkey and Cheese Pinwheels Recipe

Enjoy a savory snack or a delicious, portable lunch with these Easy Sourdough Turkey and Cheese Pinwheels!

Made with my versatile sourdough master dough, these pinwheels are simple, satisfying, and perfect for meal planning.

Ingredients for Sourdough Turkey and Cheese Pinwheels

This recipe makes 12 medium sized pinwheels which will yields approximately 8-12 servings, depending on appetite. See tips for creating appetizer portions.

Here are the ingredients you will need:

• Easy Sourdough Pizza Rolls Recipe (Appetizers or Meal)
• Sourdough Meat Filled Braided Bread (easy dinner recipe)
• Easy Sourdough Cinnamon Rolls Recipe (Soft and Fluffy)
• Skillet Sourdough Apple Cinnamon Swirl Bread Recipe
• Easy & Soft Savory Sourdough Cheese Twist Rolls

How to Make Sourdough Turkey and Cheese Pinwheels

The process of making this savory sourdough turkey pinwheel recipe has the following steps: Starter preparation, Ingredient Prep, Making the dough, Kneading, Bulk fermentation, Shaping, Proofing, Baking, Cooling.

Step 1: Activate Your Sourdough Starter

Feed your sourdough starter and let it sit at room temperature for 6-12 hours until bubbly and doubled in size.

Learn more about sourdough starters in these posts:

• What is a sourdough starter?
• How to Know When your Sourdough Starter is Ready (8 signs)

Step 2: Prepare the Milk

Scald the milk by heating it to 130-140°F.

Transfer 100g of your scalded milk to the bowl of a stand mixer, large bowl, or a separate glass carafe to cool down to 90-100 degrees F.

Step 3: Make the Dough

1. In a bowl or stand mixer, combine warm milk, water, sugar, active starter, and flour. Mix until shaggy.
2. Add the egg and mix until incorporated.
3. Knead for 5-8 minutes in a stand mixer (or 8-12 minutes by hand).
4. Gradually add softened butter, kneading until fully absorbed.

Step 4: Bulk Fermentation

Place dough in a greased bowl or 4-qt Cambro container, cover, and ferment at room temperature for 4-8 hours until doubled.

Learn more about assessing bulk fermentation in this post: How to tell when sourdough is done with bulk fermentation

Tip: You can cold ferment for 20-48 hours for deeper flavor.

Step 5: Shape the Pinwheels

1. Grease a 9×13 baking dish.
2. Roll dough into a 11×22-inch rectangle.
3. Layer turkey slices evenly, leaving a ½-inch border.
4. Sprinkle shredded cheese over the slices of turkey.
5. Roll the dough tightly into a log and pinch the seam closed.
6. Trim uneven edges and cut 12 even pinwheels (about 1 ¾-inch wide)
7. Arrange in the baking dish.

Step 6: Proofing

Cover the baking dish with plastic wrap (or a lid if available) and let rise at room temperature for 1-2 hours until puffy.

During this dough rest, the dough should rise to create more volume and the dough should feel soft to the touch, enough for a finger to leave an indentation when poked.

Make Ahead: Refrigerate for up to 4 hours after proofing if baking later.

Step 7: Bake the Pinwheels

1. Preheat oven to 375°F.
2. Brush with optional honey mustard glaze. Optional: sprinkle on poppyseeds and/or minced parsley.
3. Bake for 22 minutes, rotate, then bake another 4-8 minutes until golden brown.
4. Cool for 10-20 minutes before serving.

Storage & Make-Ahead Tips

• Fridge: Store in an airtight container for up to 2 days. They’ll begin drying out the longer they sit.
• Reheat: Warm in the oven at 300°F for 5-10 minutes. Add a spray of water to the walls of the oven to help them re-steam for optimal reheating.

Flavor Variations

Here is some inspiration for different ways you could fill these pinwheels to enjoy different protein options or versions of vegetarian cheese roll ups:

• Pepperoni & Mozzarella – A fun twist on pizza rolls. See this recipe: Sourdough Pizza Rolls
• Bacon & Cheddar – Classic comfort food combo.
• Parmesan cheese, finely chopped pistachios, thinly slivered red onion, and minced rosemary – Savory, sweet, crunch, the perfect combination
• Pesto & Mozzarella – A vegetarian favorite.
• Taco Meat & Cheese – Serve with sour cream or salsa for dipping.

Final Tips for the Best Sourdough Pinwheels

• Cut the pinwheels thinner (1-inch width) to make about 21 for easy appetizers.
• Let the dough rise fully for soft, fluffy rolls.
• Use a serrated knife for clean cuts. A good quality bread knife is key for great sourdough and safety.
• For the just right and safe bake use a meat thermometer to test the internal temperature of the bread at a thick part of the bread on the edge (avoid the meat in the center). The internal temperature should be 195-200 degrees F.
• To freeze these pinwheels, see this post on freezing sourdough breads for tips.

Savor and Share

Share this easy turkey pinwheels recipe with a friend!

These make a delicious hot lunch, great appetizer for game days, or pro prep ahead lunch entree. They go great with some extra mustard to dip.

My kids (and us parents) do a little happy dance when we open up our lunch the next day to enjoy these! I love how easy they are to hold and enjoy for little hands for a mess-free quick lunch.

I can’t wait for you to try them!

After you try it, send me a note, leave a review comment, or tag me on facebook or instagram @livingbreadbaker

More savory sourdough recipes

• Sourdough Meat Filled Braided Bread (easy dinner recipe)
• Savory Sourdough Cheese Herb Babka Bread Recipe
• Jalapeño Cheddar Sourdough Bread Recipe (Cheesy Crust)
• Easy & Soft Savory Sourdough Cheese Twist Rolls
• Easy Sourdough Pizza Crust Recipe and Guide for Oven Baking
• No Lye, Easy Soft Sourdough Pretzels with Stiff Starter

Just getting started with sourdough?

A competent guide transforms sourdough baking from overwhelming to uncomplicated and fun!

Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.

Get My Free Sourdough Starter Making Workbook: Follow the steps in my workbook to make your own sourdough starter from scratch in 7 days or less!

Start Baking Sourdough Confidently—Take the Intro to Sourdough Course for Just $27!

Time Planning Help for Sourdough Baking

The #1 need for sourdough bakers is help with time planning, so I created a resource for you.

Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.

Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.

Get my free menu planning template: I use this template to plan my groceries, all our meals, and cooking and sourdough baking prep.

Living Bread Baker posts mentioned

When is sourdough bulk fermentation finished?

When is sourdough finished proofing?

What is a sourdough starter?

Easy Sweet & Soft Sourdough Bread Master Recipe

Sourdough Meat Filled Braided Bread (easy dinner recipe)

Easy Sourdough Pizza Rolls Recipe (Appetizers or Meal)

Savory Sourdough Cheese Herb Babka Bread Recipe

Jalapeño Cheddar Sourdough Bread Recipe (Cheesy Crust)

Easy & Soft Savory Sourdough Cheese Twist Rolls

Easy Sourdough Pizza Crust Recipe and Guide for Oven Baking

No Lye, Easy Soft Sourdough Pretzels with Stiff Starter

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Print Recipe

Sourdough Turkey and Cheese Pinwheels

This recipe makes 12 medium sized pinwheels which will yields approximately 8-12 servings, depending on appetite. See tips for creating appetizer portions.

Servings: 12 pinwheels

Equipment

• Large mixing bowl or stand mixer
• Measuring cups and spoons
• Dough Scraper
• Rolling Pin
• 9x13 baking dish
• Pastry brush
• Serrated knife
• Flour duster

Ingredients

Starter preparation

• 15-20 g 1 T. sourdough starter
• 60 grams 7 tablespoons all-purpose flour or bread flour
• 60 grams 1/4 cup water

Dough

• 100 g ¼ and 2 T. whole milk, warmed (see step 2)
• 40 g 2 T. and 2 t. water
• 30 g 2 T. and 1 t. sugar
• 100 g about 2/3 cup active sourdough starter
• 375 g 2 ½ cups all purpose flour (see tips)*
• 7 g 1 t. salt
• 1 egg
• 45 g 3 T. unsalted butter, softened

Filling

• ¼ lb. about 6-8 slices, depending on size sliced deli turkey*
• ¾ to 1 cup grated cheese Monterey Jack or Cheddar cheese are my preference*

Optional: Honey Mustard Glaze

• 4 T. unsalted butter melted
• 1 T. honey
• 2 T. Dijon mustard
• Optional: poppyseeds
• Optional: fresh parsley minced

Instructions

Step 1: Activate Your Sourdough Starter

• Feed your sourdough starter and let it sit at room temperature for 6-12 hours until bubbly and doubled in size.

Step 2: Prepare the Milk

• Scald the milk by heating it to 130-140°F, then cool to 90-100°F before using.

Step 3: Make the Dough

• In a bowl or stand mixer, combine warm milk, water, sugar, active starter, and flour. Mix until shaggy.
• Add the egg and mix until incorporated.
• Knead for 5-8 minutes in a stand mixer (or 8-12 minutes by hand).
• Gradually add softened butter, kneading until fully absorbed.

Step 4: Bulk Fermentation

• Place dough in a greased bowl or 4-qt Cambro container, cover, and ferment at room temperature for 4-8 hours until doubled.
• Tip: You can cold ferment for 20-48 hours for deeper flavor.

Step 5: Shape the Pinwheels

• Grease a 9x13 baking dish.
• Roll dough into a 11x22-inch rectangle.
• Layer turkey slices evenly, leaving a ½-inch border.
• Sprinkle shredded cheese over the turkey.
• Roll the dough tightly into a log and pinch the seam closed.
• Trim uneven edges and cut 12 even pinwheels.
• Arrange in the baking dish.

Step 6: Proofing

• Cover and let rise at room temperature for 1-2 hours until puffy.
• Make Ahead: Refrigerate for up to 4 hours after proofing if baking later.

Step 7: Bake the Pinwheels

• Preheat oven to 375°F.
• Brush with optional honey mustard glaze.
• Bake for 22 minutes, rotate, then bake another 4-8 minutes until golden brown.
• Cool for 10-20 minutes before serving.

Notes

*Ingredient notes:

Use all-purpose flour for a softer dough. Bread flour works, but all-purpose gives a more tender texture.
Smoked turkey adds great flavor, but ham or other favorite deli meats work well too.
I have used Monterey Jack and cheddar cheese, separately or combined. I love the flavor of cheddar and Monterey Jack gives a more creamy, melty texture. Swiss cheese would be a good choice if you use sliced ham.
Use shredded cheese instead of cheese slices so that they are easier to roll up.