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Easy Cheesy Sausage Pinwheels with Crescent Dough

A plate piled high with freshly baked, golden brown sausage pinwheels topped with melted cheese.
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Make these simple, crowd-pleasing sausage pinwheels using crescent roll dough, sausage, and cream cheese. They are perfect for parties, game days, or quick snacks.

Ingredients

Scale
  • 1 pound bulk pork sausage
  • 2 cans (8 ounces each) refrigerated crescent roll dough
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Cook the pork sausage in a skillet over medium heat until fully browned. Drain off any excess grease.
  3. In a bowl, combine the cooked sausage, softened cream cheese, and shredded cheddar cheese. Mix until the ingredients are evenly combined.
  4. Unroll both cans of crescent roll dough onto a clean surface. Do not separate the triangles; keep the dough sheets intact. Pinch the seams together to form two solid rectangles.
  5. Spread half of the sausage and cheese mixture evenly over each rectangle of dough, leaving a small border along one long edge.
  6. Starting from the long edge opposite the border, tightly roll up each dough rectangle into a log.
  7. Use a sharp knife to slice each log into 1-inch thick pinwheels. You should get about 18 to 20 pinwheels per log.
  8. Place the pinwheels cut-side up on the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 12 to 15 minutes, or until the dough is golden brown and puffed.
  10. Let the sausage pinwheels cool slightly on the baking sheet before serving.

Notes

  • You can use puff pastry instead of crescent roll dough for a flakier result.
  • For make ahead appetizers, assemble the rolls, wrap them tightly in plastic wrap, and chill for up to 24 hours before slicing and baking.
  • If you prefer a spicy flavor, use hot breakfast sausage or add a dash of hot sauce to the filling.

Nutrition

Find it online: https://devourdish.com/easy-sausage-pinwheels-recipe/