Ingredients
Scale
- 1 lb bulk pork sausage
- 2 (8 oz) packages refrigerated crescent rolls
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded cheddar cheese
Instructions
- Brown the Sausage
- Cook the sausage in a skillet over medium-high heat until completely browned and crumbly, approximately 10 minutes. Break up any large chunks with a wooden spoon while cooking. Once done, drain off any excess grease using a colander and set the sausage aside to cool slightly.
- Prepare the Dough Base
- Lay out a sheet of wax paper and lightly coat it with cooking spray to prevent sticking. Unroll one package of crescent roll dough onto the wax paper. Using your fingertips, press the perforations together firmly to create one seamless rectangular sheet of dough.
- Add First Layer of Filling
- Spread half of the softened cream cheese evenly over the dough surface using an offset spatula or the back of a spoon. Be sure to leave approximately a 1/2-inch border around all edges to prevent filling from spilling out during rolling.
- Add Sausage and Cheese Layer
- Sprinkle half of the cooked and drained sausage evenly over the cream cheese layer. Follow with half of the shredded cheddar cheese, distributing it evenly across the surface.
- Roll the Dough
- Using the wax paper as a guide to help maintain control, carefully roll the dough into a tight log starting from one of the long sides. Apply gentle, even pressure as you roll to keep the log compact and prevent air pockets.
- Wrap and Repeat
- Wrap the completed log tightly in plastic wrap to help maintain its shape. Repeat steps 2-5 with the second package of crescent rolls and the remaining ingredients to create a second log.
- Chill the Logs
- Place both wrapped logs in the refrigerator for at least 1 hour, or until they’re firm enough to slice cleanly. For best results, you can chill them for up to 24 hours, which also makes this a great make-ahead recipe.
- Preheat and Slice
- Preheat your oven to 375°F (190°C). Remove the chilled logs from the refrigerator and unwrap them. Using a sharp knife, slice each log into 1/2-inch-thick rounds. Arrange the slices on a baking sheet lined with parchment paper, leaving about 1 inch of space between each pinwheel.
- Bake the Pinwheels
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the pinwheels are puffed up and golden brown around the edges. The cheese should be melted and slightly bubbly.
- Cool and Serve
- Remove the pinwheels from the oven and let them cool on the baking sheet for 3-5 minutes. This brief cooling period allows them to set slightly and makes them easier to handle. Transfer to a serving platter and enjoy while still warm.
Notes
- For a spicier version, use hot Italian sausage or add 1/2 teaspoon of red pepper flakes to the sausage while cooking.
- These pinwheels can be made ahead and frozen before baking. Freeze sliced pinwheels on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.
- Try substituting different cheeses like pepper jack, Swiss, or smoked gouda for variety.
- Add finely chopped vegetables like bell peppers, spinach, or green onions for extra flavor and nutrition.
- Serve with marinara sauce or ranch dressing for dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pinwheels
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 45mg