Sausage Pinwheels
Savory sausage and cream cheese rolled in crescent dough make easy, crowd-pleasing pinwheels.
Servings: 10 rolls
Ingredients
- 1 pound sausage (mild or preferred type)
- 2 packages crescent sheet dough 8-ounce packages
- 1 8-ounce package cream cheese softened, divided between sheets
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil and lightly grease it; set aside.
- In a large skillet over medium-high heat, cook the sausage until browned and crumbly, about 7–10 minutes. Drain excess grease and transfer the sausage to a bowl to cool slightly.
- On a lightly floured surface, unroll each crescent sheet. Spread half of the softened cream cheese evenly over each sheet.
- Evenly sprinkle half of the cooked sausage over the cream cheese on each sheet, leaving a small border at the edges.
- Roll each sheet lengthwise jelly-roll style into a tight log. Chill the logs in the refrigerator for 15–20 minutes to firm up for easier slicing.
- Using a sharp knife, slice each chilled log into about 5 pinwheels (a little over 1 inch thick) to yield roughly 10 total rolls.
- Place the pinwheels cut-side up on the prepared baking sheet and bake for 12–14 minutes, or until the dough is golden brown. Serve warm.
Equipment
- Baking Sheet
- Aluminum Foil
- Large Skillet
- Spatula
- rolling surface
- Sharp Knife
- measuring
Notes
- Use mild, hot, turkey, or chicken sausage based on preference.
- Make sure the cream cheese is fully softened for easy spreading.
- Do not overfill the sheets to avoid filling leaking during baking.