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Sausage Pinwheels are the perfect blend of flaky crescent rolls, savory sausage, creamy cheese, and melted cheddar. These golden, bite-sized appetizers are a crowd-pleaser that’s easy to make and perfect for any occasion.
INGREDIENTS- Bulk Pork Sausage: 1 lb, browned and crumbled
- Refrigerated Crescent Rolls: 2 (8 oz) packages, for the flaky crust
- Cream Cheese: 1 (8 oz) package, softened for easy spreading
- Cheddar Cheese: 1 cup shredded, for cheesy flavor
- Step 1:
- In a skillet over medium-high heat, cook the sausage until browned and crumbly, about 10 minutes. Drain any excess grease and set aside to cool slightly.
- Step 2:
- 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 of dough.
- Step 3:
- Spread half of the softened cream cheese evenly over the dough, leaving a 1/2-inch border around the edges.
- Step 4:
- Sprinkle half of the cooked sausage and half of the shredded cheddar cheese over the cream cheese layer.
- Step 5:
- Using the wax paper, carefully roll the dough into a tight log. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour.
- Step 6:
- Repeat the process with the second crescent roll sheet and the remaining ingredients.
- Step 7:
- Preheat the oven to 375°F (190°C). Slice the chilled logs into 1/2-inch-thick rounds and place them on a baking sheet, spacing them about 1 inch apart.
- Step 8:
- Bake for 10-15 minutes, or until the pinwheels are golden brown. Let cool slightly before serving.
- Serve warm for the best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crisp crust.
- Make ahead by preparing the logs and storing them in the refrigerator overnight.
- Customize with your favorite add-ins, like chopped spinach or sun-dried tomatoes.
Tips from Well-Known Chefs
- Chef Laura recommends adding a pinch of red pepper flakes for a spicy kick.
- Chef Ben suggests brushing the tops of the pinwheels with melted butter for extra golden color.
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