Sausage Pinwheels
These sausage pinwheels are a quick, easy, and crowd-pleasing appetizer made with just four ingredients! Perfect for parties, game days, or any gathering, they feature savory sausage, creamy cheese, and a flaky, golden crust.
Servings: 32
Calories: 109kcal
Ingredients
- 1 pound bulk pork sausage
- 2 8-ounce packages refrigerated crescent rolls
- 8 ounces cream cheese softened
- 1 cup cheddar cheese shredded
Instructions
- In a large skillet over medium-high heat, cook the sausage until browned and crumbly, about 10 minutes. Drain the excess grease and set aside to cool.
- Lay out a sheet of wax paper and lightly spray it with cooking spray. Unroll one package of crescent rolls onto the wax paper, pinching the perforations together to form a seamless sheet of dough.
- Spread half of the softened cream cheese evenly over the dough, leaving a 1/2-inch border around the edges.
- Sprinkle half of the cooked sausage and half of the shredded cheddar cheese over the cream cheese layer.
- Using the wax paper for assistance, roll the dough lengthwise into a tight log, encasing the filling. Wrap the log tightly in plastic wrap.
- Repeat the process with the second package of crescent rolls and the remaining ingredients to create a second log.
- Refrigerate the wrapped logs for at least 1 hour, or until firm enough to slice.
- Preheat the oven to 375°F. Remove the logs from the refrigerator, unwrap them, and use a sharp knife to slice each log into 1/2-inch-thick pinwheels.
- Arrange the pinwheels on a baking sheet, leaving at least 1 inch of space between each.
- Bake for 10-15 minutes, or until golden brown.
- Remove from the oven and allow the pinwheels to cool slightly before serving. Enjoy!
- Notes
- Substitute crescent roll sheets for the dough if preferred.
- Use an offset spatula to evenly spread the cream cheese.
- Keep the dough chilled until ready to use for easier handling.
- Leave enough space between the pinwheels on the baking sheet to allow for expansion.