Sausage Pinwheels (Print Version)
Ingredients:
01 -
1 lb Bulk Pork Sausage.
02 -
2 (8 oz) Packages Refrigerated Crescent Rolls.
03 -
1 (8 oz) Package Cream Cheese, softened.
04 -
1 cup Shredded Cheddar Cheese.
Instructions:
01 -
In a skillet over medium-high heat, cook the sausage until browned and crumbly, about 10 minutes. Drain any excess grease and set aside.
02 -
Lay out a sheet of wax paper and spray it lightly with cooking spray. Unroll one crescent roll package and press the perforations to form a seamless sheet.
03 -
Spread half of the softened cream cheese evenly over the dough, leaving a 1/2-inch border around the edges.
04 -
Sprinkle half of the cooked sausage and half of the shredded cheddar cheese on top of the cream cheese layer.
05 -
Using the wax paper as a guide, carefully roll the dough into a tight log. Wrap the log tightly in plastic wrap.
06 -
Repeat the process with the second crescent roll sheet and the remaining ingredients.
07 -
Refrigerate both logs for at least 1 hour, or until firm enough to slice.
08 -
Preheat the oven to 375°F (190°C). Slice the chilled logs into 1/2-inch-thick rounds and arrange them on a baking sheet, leaving 1 inch of space between each.
09 -
Bake in the preheated oven for 10-15 minutes, or until the pinwheels are golden brown.
10 -
Let the pinwheels cool slightly before serving. Enjoy warm.
Notes:
01 -
These Sausage Pinwheels are flaky, cheesy, and savory, making them a perfect snack or appetizer.
02 -
Refrigerating the logs ensures easier slicing and maintains the pinwheel shape during baking.
03 -
Ideal for parties, potlucks, or casual gatherings.