Name: Sausage Cream Cheese Pinwheels Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 pound ground breakfast sausage; 4 ounces cream cheese; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 can crescent roll dough seamless sheet, not precut; ½ cup cheddar cheese, shredded; 3 tablespoons green onion, minced

There’s something downright irresistible about a golden, flaky bite filled with savory sausage and creamy cheese. This Sausage Cream Cheese Pinwheels Recipe is exactly that—a perfect blend of flavors wrapped in crescent dough that always disappears fast at my table. You’ll see why it’s a game-changer for breakfasts, snacks, or party appetizers.

The image shows seven small round rolls arranged on a white plate placed on a white marbled surface. Each roll has two layers: the outer golden-brown baked dough layer wrapping tightly around a light brown filling mixed with small bits of green herbs. The texture of the dough looks soft but firm, while the filling appears crumbly with a slightly moist look. The rolls are evenly spaced on the plate with some shadows creating depth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage Cream Cheese Pinwheels Recipe
Top Tip
How to Serve Sausage Cream Cheese Pinwheels Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage Cream Cheese Pinwheels Recipe

Why You'll Love This Recipe

Whenever I make these sausage cream cheese pinwheels, the house fills with the cozy smell of garlic, sausage, and baking dough. It’s simple, but so satisfying—and the kind of recipe that’s a total crowd-pleaser whether you’re gathered around for brunch or need a quick snack for unexpected guests.

Handheld and Portable: These pinwheels are perfect for eating on the go or serving at parties without a mess.
Flavor Packed: Cream cheese adds a rich, smooth texture that balances the savory sausage beautifully.
Easy to Customize: You can tweak the herbs, cheese, or spices to match your taste or occasion.
Make-Ahead Friendly: You can prepare them in advance, freeze, and bake fresh when you want a tasty treat.

Ingredients & Why They Work

The magic of this Sausage Cream Cheese Pinwheels Recipe really comes from combining hearty breakfast sausage with creamy, tangy cream cheese and melty cheddar—all wrapped in soft, flaky crescent dough. These ingredients play off each other to create a delightful textural and taste experience.

Flat lay of two unpeeled garlic cloves, a small mound of raw ground breakfast sausage, a simple white ceramic bowl with cream cheese, a small white bowl with kosher salt, a small white bowl with black pepper, a flat sheet of crescent roll dough seamless sheet, a small pile of shredded cheddar cheese, and a few sprigs of fresh green onion, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: Helps brown the sausage evenly and brings out its flavors without overpowering.
Garlic: A little aromatic punch that adds depth—mince it fresh for the best flavor.
Ground breakfast sausage: The star player—choose your favorite type, mild or spicy, but watch the salt level.
Cream cheese: Provides creaminess and helps bind the filling together nicely.
Kosher salt: Enhances all the layers of flavor, but adjust according to how salty your sausage is.
Black pepper: Adds a subtle heat and sharpness to balance the richness.
Crescent roll dough (seamless sheet): Flaky, buttery, and easy to roll—look specifically for the non-precut sheet for simple rolling.
Cheddar cheese: Melts perfectly, adding sharpness and gooey texture.
Green onion: Brightens the filling with a fresh, sweet onion flavor and a pop of color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this Sausage Cream Cheese Pinwheels Recipe to keep it interesting. Sometimes I swap out cheddar for pepper jack for a little kick, or add diced jalapeños if I want some heat. You should absolutely feel free to play with whatever ingredients make you happy.

Variation: Adding finely chopped spinach or kale into the filling is a sneaky way to sneak in greens, plus it adds color and texture.
Dietary Modifications: For a lower-carb option, you can try using a low-carb dough or even phyllo sheets instead of crescent dough.
Seasonal Twists: Swap green onions for chives in spring or sprinkle with fresh sage in the fall for extra flavor layers.

Step-by-Step: How I Make Sausage Cream Cheese Pinwheels Recipe

The image shows a white plate on a white marbled surface with a small round biscuit split open to reveal its inside layers. The biscuit has a golden-brown outer crust, a thick middle layer with a light beige, crumbly sausage filling poking out, and a creamy white gravy coating the filling. The biscuit is resting on a silver fork. In the blurry background, there is a white plate with several whole biscuits with golden-brown tops. The setting has a simple and clean look with a white tile wall behind. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage with Garlic

Heat vegetable oil in a large saucepan over medium heat until you see it shimmering—that’s when it’s hot enough. Toss in the minced garlic and let it cook gently for 2 to 3 minutes, just until it starts to turn golden and fragrant. This little step adds a whole layer of flavor I never skip. Then, add your ground breakfast sausage and sauté it until it's fully cooked and nicely browned, which usually takes about 8 minutes. Drain off any excess oil, and transfer the sausage to a mixing bowl.

Step 2: Blend in the Cream Cheese and Season

While the sausage is still warm, mix in the cream cheese. This makes the filling creamy and easier to spread later. Season it with kosher salt and black pepper—tasting as you go—because some sausages are already pretty salty. Once mixed, pop the bowl in the fridge to cool for 15-20 minutes until it reaches room temperature and firms up slightly. This makes spreading it over the dough a breeze.

Step 3: Prepare the Dough and Spread the Filling

Lay out a large rectangle of plastic wrap on your counter or cutting board, then unroll the crescent roll dough sheet onto the center. The seamless sheet is key here because it keeps everything unified for rolling. Spread your sausage and cream cheese mixture evenly over the dough, leaving a ½-inch strip along one long edge free—this is important for sealing the roll later. Sprinkle shredded cheddar and minced green onion evenly on top for that melty cheese goodness and a fresh bite.

Step 4: Roll, Chill, and Slice

Using the plastic wrap to help guide you, start rolling the dough tightly from the long side opposite the strip left bare. When you’re nearly done, wet the exposed edge with just a touch of water to help it seal the roll completely. Pinch the seam firmly so it doesn’t open while baking. Wrap the log tightly in the plastic wrap and place it in the freezer for about 20 minutes. Chilling is a game-changer—it helps you cut clean, neat slices without the filling squishing out.

Step 5: Bake to Golden Perfection

While your dough log chills, preheat the oven to 375°F. Once firm, unwrap and slice the log into 8 equal pieces. Arrange the pinwheels on a parchment-lined baking sheet with space between each to let them puff evenly. Bake for 15 to 17 minutes until they’re puffed up and golden brown. You’ll want to keep an eye on them—the smell threatens to pull them out too early every time!

Top Tip

From my kitchen adventures with this recipe, I've learned a few tips that make all the difference when making Sausage Cream Cheese Pinwheels. These small pointers help keep the flavors balanced and make the process super smooth.

Don't Skip Chilling the Fillings: Letting the filling cool and firm correctly stops it from oozing out when you roll and slice.
Lightly Moistening Dough Edge: Using just a dab of water to seal the dough ensures the roll stays closed and neat while baking.
Use Plastic Wrap When Rolling: This little trick helps roll tight without making a mess or tearing the dough.
Watch Your Oven: Pinwheels can brown quickly; keep an eye to prevent burning but still get that perfect golden crust.

How to Serve Sausage Cream Cheese Pinwheels Recipe

sausage cream cheese pinwheels - Serving Suggestion

Garnishes

I like to sprinkle a little extra chopped green onion or fresh parsley on top right after baking—it adds a fresh pop of color and a mild onion-y note that brightens the rich filling. Sometimes I'll dust them lightly with smoked paprika for a subtle smoky edge that’s just heavenly.

Side Dishes

These pinwheels pair wonderfully with a simple side salad for lunch or a bowl of fresh fruit for brunch. If I’m serving them at a party, I also like offering dipping sauces like honey mustard or a tangy marinara to complement the savory sausage and cheese.

Creative Ways to Present

For special occasions, I arrange the pinwheels on a platter in a circular pattern, sometimes garnished with edible flowers or herbs, turning them into a stunning centerpiece. You can also stack them up pinecone-style for a rustic, fun presentation that guests absolutely love.

Make Ahead and Storage

Storing Leftovers

When I have leftovers (rare but it happens!), I store them in an airtight container in the refrigerator. They stay fresh and tasty for up to 3 days. Just reheat them gently to keep that crispy exterior without drying out the filling.

Freezing

This recipe freezes beautifully. I usually wrap the sliced pinwheels individually in plastic wrap and then place them in a freezer-safe bag. When the craving hits, just pop them straight in the oven (adding a couple minutes to the bake time) for a fresh-from-the-oven experience.

Reheating

To reheat, I prefer using the oven or toaster oven set to 350°F for about 8-10 minutes—it crisps them right back up without making them soggy like the microwave can. If I’m in a pinch, a quick zap in the microwave wrapped in a paper towel helps without overheating.

Frequently Asked Questions:

Can I use pre-cooked sausage for this recipe?

Absolutely! Using pre-cooked sausage works well, just make sure to crumble it finely and mix it well with the cream cheese before spreading over the dough. This can save you some cooking time.

What type of cheese works best besides cheddar?

Cheddar is classic for its sharpness and meltability, but you can also try pepper jack for a spicy twist, mozzarella for mild meltiness, or even a flavorful gouda to elevate the taste profile.

How do I prevent the pinwheels from unrolling during baking?

The key is to leave a small strip free on one edge of the dough and moisten it with water before sealing. Press the seam firmly to seal completely. Also, chilling the rolled log before slicing helps keep everything tight and in place.

Can I prepare these pinwheels ahead of time for a party?

Yes! You can assemble them, freeze the sliced pinwheels on the baking sheet, then transfer to a freezer bag. On party day, bake them directly from frozen, adding a couple extra minutes to the baking time.

Final Thoughts

Honestly, this Sausage Cream Cheese Pinwheels Recipe has become one of those go-to recipes I feel great making and sharing. It’s simple enough for a quick snack but special enough to impress guests. The combination of creamy richness and savory sausage wrapped in flaky dough? Pure comfort. Give it a try—you might just find yourself making these little pinwheels over and over again like me.