Description
Delicious and easy-to-make sausage pinwheels featuring seasoned pork sausage, creamy cheese, and flaky crescent roll dough. Perfect for parties, snacks, or appetizers, these pinwheels are baked to golden perfection and ideal for serving a crowd.
Ingredients
Scale
Sausage Mixture
- 1 pound bulk pork sausage
Dough and Filling
- 2 (8-ounce) packages refrigerated crescent rolls
- 1 (8-ounce) package cream cheese, softened
- 1 cup cheddar cheese, shredded
Instructions
- Cook Sausage: Add the sausage to a large skillet over medium-high heat. Cook until browned and crumbly, about 10 minutes. Drain the excess grease and set the sausage aside.
- Prepare Dough: Lay out a sheet of wax paper and spray it with cooking spray. Unroll one package of crescent rolls onto the wax paper. Pinch the perforations together to create a seamless sheet of dough.
- Assemble Filling: Spread half of the softened cream cheese evenly over the dough, leaving a 1/2-inch border around the edges. Sprinkle half the cooked sausage and half the shredded cheddar over the cream cheese.
- Roll Dough: Using the wax paper to assist you, carefully roll the dough lengthwise into a log, encasing the filling tightly. Wrap the log tightly in plastic wrap.
- Repeat Assembly: Repeat the process with the remaining crescent rolls, cream cheese, sausage, and cheddar cheese to create a second log.
- Chill Logs: Refrigerate the wrapped logs for at least an hour or until they are firm enough to slice easily.
- Preheat Oven: Preheat the oven to 375°F (190°C). Remove the logs from the refrigerator and unwrap them carefully.
- Slice Pinwheels: Using a sharp knife, cut the logs into 1/2-inch-thick slices and arrange them evenly on a baking sheet.
- Bake: Bake the pinwheels in the preheated oven for 10 to 15 minutes, or until they are golden brown and cooked through.
- Cool and Serve: Remove the pinwheels from the oven and let them cool slightly before serving.
Notes
- Ensure the cream cheese is softened to spread easily over the dough for even filling distribution.
- To prevent sticking, use wax paper or parchment paper both when rolling and placing the pinwheels on the baking sheet.
- These pinwheels can be made ahead of time and refrigerated; just slice and bake when ready to serve.
- For extra flavor, consider adding herbs or spices like garlic powder or paprika to the sausage before cooking.
- Serve warm for best taste and texture.
