Sausage Pinwheels
These sausage pinwheels are a quick, easy, and crowd-pleasing appetizer made with just four ingredients! With a flaky, golden crust, creamy cheese, and savory sausage, they’re perfect for parties, game days, or any gathering.
Servings: 32 pinwheels
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
Cook the Sausage
- In a large skillet over medium-high heat, cook the sausage until browned and crumbly, about 10 minutes.
- Drain excess grease and set the sausage aside to cool.
Prepare the Dough
- 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.
Assemble the Pinwheels
- Spread half of the softened cream cheese evenly over the dough, leaving a ½-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 and Chill
- Repeat the process with the second package of crescent rolls and the remaining ingredients to create a second log.
- Refrigerate both logs for at least 1 hour, or until firm enough to slice.
Slice and Bake
- Preheat the oven to 375°F.
- Remove the logs from the refrigerator, unwrap them, and slice each log into ½-inch-thick pinwheels using a sharp knife.
- 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.
Serve and Enjoy
- Remove from the oven and allow the pinwheels to cool slightly before serving. Enjoy!
Notes
Use crescent roll sheets instead of perforated dough for easier handling.
An offset spatula helps spread the cream cheese evenly.
Keep the dough chilled until ready to use to prevent sticking.
Leave enough space between the pinwheels on the baking sheet for expansion.