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Preheat your oven to 375°F and line a baking sheet with parchment paper.
Brown the sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Drain any excess grease and let it cool slightly.
Roll out one sheet of puff pastry on a lightly floured surface into a rectangle, about 10x12 inches.
Spread half the cooked sausage evenly over the pastry, leaving a small border on one long edge.
Sprinkle half the cheese over the sausage.
Starting from the opposite long edge, roll the pastry up tightly into a log. Pinch the seam to seal.
Slice the log into 1-inch rounds (you should get about 10–12 pinwheels per sheet).
Place the pinwheels cut-side up on the baking sheet, leaving a little space between each one.
Repeat with the second sheet of pastry and remaining sausage and cheese.
Bake for 20–25 minutes, until the pastry is deeply golden and puffed, and the cheese is bubbling at the edges.
Let them cool for just a couple minutes before serving — they're dangerously hot straight out of the oven.