Sausage and Cream Cheese Pinwheels Good for breakfast or parties.

prep: 20 mins additional: 1 hr total: 1 hr 20 mins Servings: 12 Yield: 12 servings


  • 1 pound bulk pork sausage
  • 2 (8 ounce) packages refrigerated crescent rolls
  • 1 (8 ounce) package cream cheese, softened – divided


    Step 1

    Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease.

    Step 2

    Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge; wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll; wrap. Refrigerate rolls at least 1 hour.

    Step 3

    Preheat oven to 375 degrees F (190 degrees C).

    Step 4

    Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet.

    Step 5

    Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.

Nutrition Facts

Per Serving: 308 calories; protein 9.2g; carbohydrates 15.4g; fat 22.6g; cholesterol 42.2mg; sodium 686.1mg.


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