Description
Sausage Pinwheels are a delicious and savory appetizer featuring a flavorful breakfast sausage and cream cheese filling rolled inside crescent roll dough, then baked to golden perfection. These bite-sized treats are perfect for parties, brunch, or a tasty snack.
Ingredients
Scale
Sausage Mixture
- 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
Assembly
- 1 can crescent roll dough seamless sheet, not precut
- ½ cup cheddar cheese, shredded
- 3 tablespoons green onion, minced
Instructions
- Cook Garlic: In a large saucepan, heat the vegetable oil over medium heat until shimmering. Add the minced garlic and cook for 2 to 3 minutes until it develops color.
- Cook Sausage: Add the ground breakfast sausage to the pan and sauté until browned and cooked through, about 8 minutes. Drain excess oil and transfer the sausage to a mixing bowl.
- Mix Filling: Stir in the cream cheese, kosher salt, and black pepper into the sausage mixture. Adjust seasoning as needed. Refrigerate the mixture until it reaches room temperature, about 15 to 20 minutes.
- Prepare Dough: Lay out a large rectangle of plastic wrap on your counter or cutting board. Unroll the crescent roll dough sheet onto the center of the plastic wrap.
- Assemble Pinwheels: Spread the sausage mixture evenly over the dough, leaving a ½ inch strip along one long side free to seal the log. Sprinkle shredded cheddar cheese and minced green onions evenly on top.
- Roll Dough: Using the plastic wrap, carefully roll the dough lengthwise into a log, moistening the bare dough edge with water to seal. Pinch the seam to close completely.
- Chill Log: Wrap the log tightly in plastic wrap and freeze until firm enough to slice cleanly, about 20 minutes.
- Preheat Oven: While chilling, preheat your oven to 375 degrees Fahrenheit.
- Slice and Bake: Remove the log from the freezer and cut into 8 equal slices. Arrange the pinwheels on a parchment-lined baking sheet, spacing them apart for expansion. Bake for 15 to 17 minutes until golden brown.
Notes
- You can substitute breakfast sausage with spicy Italian sausage for a kick of heat.
- If cream cheese is too soft, chill it slightly before mixing to avoid a runny filling.
- Make sure to let the sausage cream cheese mixture cool properly to prevent the dough from becoming soggy.
- For easier slicing, ensure the log is well chilled and firm in the freezer before cutting.
- Leftover pinwheels reheat well in the oven or air fryer for a crispy finish.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 65 mg
