I made some devilishly delicious sausage pinwheels for a potluck yesterday, and WOW! Those cheesy, bite-sized appetizers just flew off the platter.
Their savory pork sausage, creamy cheese, and flaky crescent roll dough made them a real hit. Every bite was more flavorful than the last.
Plus, I was able to prepare them the night before to save time.
I just had to bake them that morning while getting ready. Appetizers don’t get much easier than that!
Why You’ll Love These Sausage Pinwheels
Irresistible Combination: Flavorful sausage, rich cream cheese, and buttery crescent rolls. That combination is unbeatable. It’ll have everyone coming back for more.
Visually Appealing: You’ll love the comforting golden-brown color of these bite-sized treats. The intricate (but easy-to-make) pinwheel swirl also makes them very eye-catching.
Supremely Cheesy: These pinwheels don’t just feature one type of cheese. They combine cream cheese and cheddar for a rich, creamy texture. It complements the savory sausage perfectly.
Budget-Friendly: You only need four ingredients for this recipe. That won’t break the bank!
Ingredients
- Pork Sausage: The savory, gently spiced base makes these pinwheels so flavorful and filling.
- Refrigerated Crescent Rolls: The golden, flaky crust holds the delectable filling.
- Cream Cheese: Creamy and tangy, this rich spread adds a smooth texture and indulgent flavor.
- Cheddar Cheese: It melts into the sausage for a cheesy, mouth-watering experience.
How to Make Sausage Pinwheels
This recipe may have eight steps, but don’t let them fool you. These are just as easy to make as any cook-free pinwheel recipe.
1. Cook the sausage. Cook it for about 10 minutes in a large skillet over medium-high heat. When it’s done, it should be uniformly browned and crumbly. Drain and set aside.
2. Prepare the dough. Roll out and spray a sheet of wax paper with cooking spray. Then, unroll one of the crescent roll packages onto it. Pinch the seams together to create a solid sheet.
3. Add the filling. Spread half the cream cheese over the dough. Leave a 1/2-inch border clean around the edges. Sprinkle half the sausage and half the cheddar over it.
4. Roll. Carefully roll the dough lengthwise into a log, using the parchment paper to assist. Wrap the log tightly in plastic wrap.
5. Repeat & refrigerate. Repeat steps 2 through 4 with the remaining ingredients. Then, place both logs into the fridge to chill until firm. (1 hour minimum)
6. Slice. Preheat the oven to 375 degrees. Unwrap the chilled logs and cut them into pinwheels 1/2-inch thick. Arrange them on a baking sheet in a single layer.
7. Bake. Bake for 10 to 15 minutes or until the pinwheels are golden brown.
8. Cool & serve. Remove the baking sheets from the oven and let the pinwheels cool slightly. Then, transfer them to a serving platter and serve warm. Enjoy!
Tips for the Best Sausage Pinwheels
These tips can help ensure your pinwheels turn out as delicious as possible.
- Use sausage you enjoy. If you like spicy sausage, use it. Like it a little milder? Use it. Prefer turkey or even vegan sausage to pork? Use it! (I think you get the idea.)
- Keep things chilly. Don’t set your crescent roll dough out early. The colder it is, the easier it will be to shape and roll. Keep each container refrigerated until you need it.
- Try crescent roll sheets. You can make these pinwheels with regular crescent roll dough. You just need to pinch the perforations together to make a solid sheet. If you want to avoid all that, use crescent roll sheets instead.
- Use a trusty offset spatula. I don’t know why, but it just works better than anything else. It makes it easier to spread the cream cheese and doesn’t rip the dough.
- Give them space! The pinwheels will spread slightly while baking. Leave at least an inch of empty space between each one to prevent them from spreading into each other.
- Be sharp. Dull knives will cause the pinwheels to get smashed. Use an extra-sharp, preferably serrated, blade.
- Have fun with add-ins. Chopped peppers and onions are a nice touch. Jalapenos add heat. You can even experiment with different cheese varieties.
How to Store
Here’s how to prepare the pinwheels ahead of time and how to store them.
To Make Ahead: Follow the recipe, but stop short of cutting and baking the pinwheels. Simply wrap the logs tightly and pop them in the fridge. Leave them up to 24 hours. Then, take them out and finish the recipe as directed.
To Store: Let the leftover pinwheels cool completely. Then, refrigerate them in an air-tight container for up to 3 days. Place parchment or wax paper between layers to prevent sticking.
To Freeze: Arrange the cooled pinwheels on a baking sheet in a single layer. Freeze them until frozen solid. Then, freeze them for up to 2 months. Let them thaw in the fridge overnight before reheating.
To Reheat: Preheat the oven to 350 degrees Fahrenheit. Bake on a baking sheet until heated through. (About 5 to 7 minutes.)
Sausage Pinwheels
32
servings15
minutes15
minutes109
kcalThese sausage pinwheels are quick, easy, and only require 4 ingredients! Make them for a party and watch them disappear.
Ingredients
1 pound bulk pork sausage
2 (8-ounce) packages refrigerated crescent rolls
1 (8-ounce) package cream cheese, softened
1 cup cheddar cheese, shredded
Instructions
- Add the sausage to a large skillet over medium-high heat. Cook until browned and crumbly, about 10 minutes. Drain the excess grease and set the sausage aside.
- Lay out a sheet of wax paper and spray it with cooking spray. Unroll one package of crescent rolls onto the wax paper. Pinch the perforations together to create 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 the cooked sausage and half the shredded cheddar over the cream cheese.
- Using the wax paper to assist you, carefully roll the dough lengthwise into a log, encasing the filling. Wrap the log tightly in a plastic wrap.
- Repeat the process with the remaining ingredients to create a second log.
- Refrigerate the wrapped logs for at least an hour or until they are firm enough to slice.
- Preheat the oven to 375 degrees Fahrenheit. Remove the logs from the refrigerator and unwrap them. Using a sharp knife, cut the logs into 1/2-inch-thick slices and arrange them on a baking sheet.
- Bake the pinwheels in the preheated oven for 10-15 minutes or until they’re golden brown.
- Remove the pinwheels from the oven and let them cool slightly before serving. Enjoy these delicious sausage and cheddar pinwheels!
Notes
- Substitute crescent roll sheets for the dough if desired.
- Use an offset spatula to spread the cream cheese and a sharp knife to cut the logs.
- Keep the dough cold until you’re ready to use it.
- Leave at least 1 inch between each pinwheel on the baking sheet.
