Sausage Pinwheels

Sausage Pinwheels are the ultimate easy to eat appetizer for any gathering. A cream cheese sausage mixture gets rolled up inside buttery flaky crescent dough, and then cut to resemble pinwheels. Bake them up to golden brown perfection for an irresistible snack!

Course Appetizer, Snack

Cuisine American

Keyword sausage pinwheels

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 190kcal

Author Jessica - Together as Family

Ingredients

24 ounces ground pork sausage (1½ pounds)
1 bar (8 oz) cream cheese cubed
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon black pepper
2 cans (8 oz each) refrigerated Pillsbury crescent rolls
1 large egg (for the egg wash)

Instructions

In a large skillet pan, over medium-high heat, cook and crumble the pork sausage until browned and cooked fully. Drain any excess fat/grease from the skillet pan.
24 ounces ground pork sausage
Add the cream cheese into the cooked sausage and stir until melted and combined.
1 bar (8 oz) cream cheese
Add the dried seasonings into the creamy sausage mixture and stir until the spices are evenly distributed. Remove the pan from the stove and set the pan aside to cool slightly while you prepare the crescent roll dough.
2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon black pepper
Unroll the crescent dough onto a cutting board. Do not separate the perforated triangles, just unroll the dough from the can. Use a rolling pin to roll the rectangle smooth, while smoothing out the seams and making the rectangle shape more even. Repeat this with the other can of crescent dough.
2 cans (8 oz each) refrigerated Pillsbury crescent rolls
Use a rubber spatula to spread a thin layer of the sausage mixture evenly over each crescent rectangle, leaving a small border around the edges.
Roll each rectangle tightly into a log, starting from one of the longer sides. Cover the logs with plastic wrap and place them in the fridge for 30 minutes.
While the logs are chilling, preheat the oven to 375℉.
Remove the chilled sausage logs from the fridge and slice each log into 1/2-inch thick pinwheels using a sharp serrated knife. Place the pinwheels onto a parchment-lined cookie sheet or baking sheet.
Crack the egg into a bowl and whisk with a fork. Use a pastry brush to brush the top and sides of each pinwheels with some egg wash.
1 large egg
Bake for 15-20 minutes or until the pinwheels are golden brown and the dough is cooked through.
Serve warm & enjoy!

Notes

If you can find it at your local grocery store, you can use two cans of the crescent dough sheet from Pillsbury. Rather than the perforated 8 triangles, it comes in a full sheet of crescent dough. You will still want to use a rolling pin to smooth it out into an even rectangle shape.

Keep the crescent dough in the refrigerator until right before you're ready to use it. Be gentle when handling the dough to avoid tearing. If it does tear, you can easily pinch it back together and smooth it out with the rolling pin.

Make sure the cream cheese is well softened before adding it into the skillet pan with the cooked ground sausage. It will be much easier to mix it in smoothly. Leave it out 1 hour before using it OR you can unwrap it, place it on a microwave-safe plate and heat for about 30-40 seconds to get it nice and softened.

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