These sausage pinwheels are super simple and so good. Serve at a party, for breakfast or even as a meal.
Breakfast sausage is a great ingredient to have in your refrigerator. You can use it for so many things like sausage balls and savory monkey bread.
I sent my husband to the store the other day and he came back with several cans of crescent rolls. They were not on my list but I was excited because I have been wanting to make these sausage cream cheese crescent rolls.
This is a recipe that I used to make a lot in college and through the years. Everyone always loves them and they go well with so many occasions.
What you need
This pinwheel recipe requires just a few ingredients. Sausage, cream cheese, crescent rolls, garlic powder and green onions. You can leave out the green onion and garlic powder if you like.
How to make
- Start with browning your meat.
- Be sure to drain off all of the extra grease and then mix with the softened cream cheese.
- Stir in garlic powder and dice green onion.
- Mix in cooked sausage and stir until combined.
- Roll out crescent roll dough on parchment paper. Pinch together any seems to make one sheet of dough.
- Spread mixture evenly over dough and then roll lengthwise.
- Wrap in the parchment paper and plastic wrap and place in freezer for at least one hour. If leaving overnight place in the refrigerator.
- Unwrap and slice into 1/4 inch rounds. Place on prepared baking sheet and bake for about 10 minutes.
Tips for delicious pinwheel
- Be sure to let the cream cheese soften. This helps so much when it comes to getting a creamy mixture.
- To get my cream cheese extra creamy, I like to whip with an electric mixer for 2-3 minutes. This is an optional step.
- Make sure to allow the roll to chill before slicing. It helps all the ingredients stay together and not fall apart.
- Try to roll as tightly as possible to make sure ingredients don’t fall out.
- You can prepare the roll the night before, just make sure to chill in the refrigerator not the freezer.
- Try adding finely diced red bell pepper for added color and crunch.
- Add a can of diced green chilis to the mixture for added heat.
- Add a 1/4 teaspoon of Italian seasoning to mixture and serve with marinara sauce for dipping.
How to store
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake for at 350 for about 5 minutes.
To freeze, let them cool completely. Place on a cookie sheet in the freezer. Once they have frozen, place them in freezer safe container. They will last for about 3 months.
Let thaw in refrigerator overnight and then bake for 5-7 minutes.
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***If you made this recipe, feel free to leave a comment and star rating below.
- 1 roll breakfast sausage
- 1 8 oz cream cheese, softened
- 1 can crescent rolls
- 1 green onion, diced
- 1/8 teaspoon garlic powder
- Cook, brown and crumble sausage in a skillet over medium heat. Once cooked, remove excess grease.
- To get cream cheese extra soft, whip with an electric mixer for 2-3 minutes. (This is optional) Stir cream cheese, garlic powder, sausage and green onion together until combined.
- Roll crescent rolls out on parchment paper. Do not separate the rolls. Pinch the seams together to form one large rectangle.
- Spread sausage mixture on top of rolls. Roll up lengthwise and wrap roll in parchment paper and plastic wrap. Place in the freezer for 1 hour.
- Preheat oven to 375 degrees. Remove roll from plastic wrap and cut into 1/4 inch thick slices.
- Place on a baking sheet lined with parchment paper. Bake for approximately 10 minutes or until golden brown.
Oh my, these pinwheels are so DELICIOUS!! I think I’ve made a batch everyday since I found this recipe! My husband took a batch to work and kow his coworkers are hooked!! I am asked for the receipe and for me to make them a batch for their morning break! Such a hit!!!! Definitely a keeper!!!!
So happy you are enjoying them!
I took this for our Sunday morning Connection group at church and they loved it!!! Easy, serves plenty and so GOOD!!!
Looking to make these for a Thanksgiving brunch. Would like to follow the recipe up to freezing for an hour and then slicing. Could I put the sliced unbaked pinwheels in the freezer and bake the morning of Thanksgiving?
I had more filling than needed and baked for 25 minutes and also flipped them
Best and easiest recipe ever. This is a keeper. Thanks for sharing!
These came out great!! I make a batch and freeze them… and then take them out for breakfast and just re toast them in my air fryer they are great and easy!
Try subbing parmesan cheese mixed with dried oregano. Mix those with the cooked sausage. Butter the dough, then spread sausage/cheese/ oregano mixture and roll tightly as directed. Chill then slice and bake same as directed. Everyone will love these!
Julie J Herman
I made these for our Christmas Eve brunch today. Put them together last night and kept in refrigerator overnight. It took longer to bake and the dough seemed a bit soggy but very tasty. Next time I will try it just chilled before cutting and baking. Family ate every last one!
Hi just wanted to know if I could prep them ahead and then freeZe and then bake them when needed? How should I go about that?
These were delicious! I would cut them a lot thicker next time! Yummy recipe!
Looks amazing! Can’t wait to try this one.
We love sausage pinwheels! The crescent rolls make them even better!
Is it bad that I want to eat these every day? LOL I bet they’d be SO good for breakfast with some gravy poured over them, nom nom nom.