Easy Sausage Pinwheels Recipe (with Crescent Roll Dough)

A close up of sausage pinwheels on a cookie sheet.

Easy Sausage Pinwheels Recipe (with Crescent Roll Dough)

These Sausage Pinwheels are the ultimate quick and easy appetizer. They're made with just five simple ingredients and are ready to serve in under 30 minutes. We love them for breakfast or brunch, and they're always a big hit at holidays, parties, and barbecues! You have to try them!

Course Appetizer, Breakfast

Cuisine Southern

Prep Time 15

Cook Time 15

Total Time 30

Servings pinwheels

Calories 213

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

16 ounces pork breakfast sausage
1 medium onion diced
1 cup shredded cheddar cheese
8 ounces brick style cream cheese room temperature
2 (8 ounce) tubes crescent dough sheets

Instructions

Preheat the oven to 350°F and line two sheet pans with parchment paper. Add the sausage and diced onion to a large skillet over medium-high heat. Crumble the sausage and cook until browned. Drain off any excess grease.
Remove the pan from the heat and stir in the cheddar cheese and cream cheese until well combined and cheese is melted.
Unroll one sheet of crescent dough onto the parchment lined baking sheet and spread out the dough slightly. Spread half of the sausage mixture evenly over the top using a rubber spatula.
Roll the dough from the long side to form a log.
Cut the log into 1-inch pieces (see notes below for a tip on how to do this!) and place them onto the prepared cookie sheets. Repeat with the remaining crescent dough and sausage mixture.
Bake for 15-20 minutes, until golden brown.

Notes

Here's a little tip for slicing your sausage pinwheels: use unflavored dental floss! It will help you to cut into your pinwheels nice and clean. Just slide the floss underneath the wrapped-up crescent roll log, cross the ends, and pull, and it will cut your pinwheels smoothly and help keep the filling from coming out. You can also use a sharp, flat edged knife to cut your rolls.
Any leftover sausage pinwheels can be stored in an airtight container in the fridge for up to three days.
To freeze: place fully baked and cooled pinwheels in a ziplock freezer bag or other freezer-safe container that has been wrapped with both plastic wrap and aluminum foil. Freeze for up to 6 months.
To reheat: I like to reheat my sausage pinwheels in the air fryer. It helps bring that crispiness back a bit after storing in the fridge or freezer. I like to reheat mine at 350 degrees for about 3-5 minutes.

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