Description
Delicious and easy Sausage Pinwheels made with savory breakfast sausage, creamy cheese, and flaky crescent dough. Perfect as an appetizer or a satisfying snack for any occasion.
Ingredients
Scale
Sausage Filling
- 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
Dough and Toppings
- 1 can crescent roll dough seamless sheet, not precut
- ½ cup cheddar cheese, shredded
- 3 tablespoons green onion, minced
Instructions
- Heat Oil and Cook Garlic: In a large saucepan, heat the vegetable oil over medium heat until it shimmers. Add the minced garlic and cook for 2 to 3 minutes until fragrant and lightly colored.
- Cook Sausage: Add the ground breakfast sausage to the saucepan and cook, breaking it apart, until browned and cooked through, about 8 minutes. Drain excess oil and transfer sausage to a mixing bowl.
- Mix Filling: Add cream cheese to the warm sausage and stir until combined. Season with kosher salt and black pepper to taste, adjusting based on sausage seasoning. Chill the mixture in the refrigerator for 15 to 20 minutes until it reaches room temperature.
- Prepare Dough: Lay a large rectangle of plastic wrap on the counter or a cutting board, then unroll the crescent roll dough in the center of the plastic wrap.
- Spread Filling: Evenly spread the sausage mixture over the dough, leaving a ½ inch strip along one long edge to seal later. Sprinkle shredded cheddar cheese and minced green onions evenly over the top.
- Roll Dough: Using the plastic wrap to help, roll the dough tightly along the long edge into a log. Moisten the bare dough strip with a little water, then complete rolling and pinch the seam to seal completely.
- Chill Roll: Wrap the log tightly in plastic wrap and place it in the freezer for about 20 minutes until firm enough to slice cleanly.
- Preheat Oven: While chilling, preheat your oven to 375 degrees Fahrenheit.
- Slice and Bake: Remove the log from the freezer and slice it into 8 equal pinwheels. Arrange them on a parchment-lined sheet pan, spaced apart to allow expansion. Bake for 15 to 17 minutes until golden brown.
Notes
- Use a seamless crescent roll dough sheet to avoid unwanted seams in the pinwheels.
- If sausage is already heavily seasoned, reduce added salt to prevent oversalting.
- Allow the filling to cool before spreading to prevent dough from becoming too soft.
- Freezing the rolled dough log ensures clean slices and helps maintain shape.
- These pinwheels can be reheated in the oven or air fryer for a crispy finish.
