Sausage Cream Cheese Pinwheels - Easy & Savory Snack

Name: Sausage Cream Cheese Pinwheels Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 2 cloves garlic minced; 1 pound ground breakfast sausage; 4 ounces cream cheese; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 can crescent roll dough seamless sheet, not precut; ½ cup cheddar cheese shredded; 3 tablespoons green onion minced

There's something irresistibly cozy about the combination of savory sausage and creamy cheese in flaky dough. This Sausage Cream Cheese Pinwheels Recipe brings all those comforting flavors into one perfectly handheld bite. Trust me, once you try these, they'll be your go-to snack for game day, brunch, or even a quick dinner fix.

The image shows seven small round rolls arranged on a white plate placed on a white marbled surface. Each roll has two layers: the outer golden-brown baked dough layer wrapping tightly around a light brown filling mixed with small bits of green herbs. The texture of the dough looks soft but firm, while the filling appears crumbly with a slightly moist look. The rolls are evenly spaced on the plate with some shadows creating depth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage Cream Cheese Pinwheels Recipe
Top Tip
How to Serve Sausage Cream Cheese Pinwheels Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage Cream Cheese Pinwheels Recipe

Why You'll Love This Recipe

I still remember the first time I made these pinwheels—my kitchen filled with the cozy aroma of sausage and garlic, and the whole family begged for seconds. They’re a delightful mix of textures and flavors that come together surprisingly quickly.

Simplicity: Minimal ingredients come together in a breeze, making it easy to whip up any day of the week.
Versatility: These pinwheels work perfectly as appetizers, snacks, or a hearty breakfast side.
Flavor-packed: The salty sausage and creamy cheese combo wrapped in buttery crescent dough hits all the right notes.
Make-ahead friendly: Chill or freeze them for quick, crowd-pleasing treats on demand.

Ingredients & Why They Work

Every ingredient in this Sausage Cream Cheese Pinwheels Recipe plays an important role — from the savory sausage adding richness, to the cream cheese smoothing everything out, all wrapped in pillowy crescent dough. Here’s why I stick to these basics and a few pointers for shopping smart.

Flat lay of two unpeeled garlic cloves, a small mound of raw ground breakfast sausage, a simple white ceramic bowl with cream cheese, a small white bowl with kosher salt, a small white bowl with black pepper, a flat sheet of crescent roll dough seamless sheet, a small pile of shredded cheddar cheese, and a few sprigs of fresh green onion, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: Helps cook the garlic and sausage evenly without overpowering flavors.
Garlic cloves: Fresh garlic adds that wonderful depth and warmth you’d miss if you skip it.
Ground breakfast sausage: I recommend a slightly seasoned variety to save time—just check salt levels before seasoning.
Cream cheese: Brings creaminess and a subtle tang that balances the savory sausage.
Kosher salt: Season thoughtfully here; sausage can vary, so taste before adding.
Black pepper: Adds just the right amount of mild heat.
Crescent roll dough seamless sheet: This makes rolling easier and creates a buttery, flaky crust.
Cheddar cheese shredded: Sharp cheddar melts beautifully and adds a nice tangy kick.
Green onion minced: Adds freshness and color that brighten the overall dish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this pinwheels recipe my own by swapping up the cheeses or adding extra herbs for a fresh twist. You might find your favorite combo that feels just right for your crowd.

Variation: Once, I added a handful of finely chopped spinach and a sprinkle of smoked paprika for a smoky, earthy vibe—delicious and colorful.
Dairy-free option: Use dairy-free cream cheese and a vegan sausage alternative to keep all the flavor without the dairy.
Spicy kick: Toss in some red pepper flakes or swap cheddar for pepper jack cheese if you like a bit of heat.
Herbal boost: Mix in fresh dill or thyme with the green onions for a subtle but fragrant upgrade.

Step-by-Step: How I Make Sausage Cream Cheese Pinwheels Recipe

The image shows a white plate on a white marbled surface with a small round biscuit split open to reveal its inside layers. The biscuit has a golden-brown outer crust, a thick middle layer with a light beige, crumbly sausage filling poking out, and a creamy white gravy coating the filling. The biscuit is resting on a silver fork. In the blurry background, there is a white plate with several whole biscuits with golden-brown tops. The setting has a simple and clean look with a white tile wall behind. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the sausage and garlic to perfection

Start by heating the vegetable oil in a large saucepan over medium heat until it's shimmering—this ensures even cooking. Then, add the minced garlic and sauté it gently for 2 to 3 minutes until it begins to turn golden and fragrant. This step really deepens the flavor, so don’t rush it.

Next, add the ground breakfast sausage and cook it, breaking it up with a spatula, until it’s browned and cooked through—about 8 minutes. Drain off excess oil so your filling isn’t greasy, then transfer the sausage to a mixing bowl.

Step 2: Mix in cream cheese and seasoning, then cool

Now, fold the cream cheese into the warm sausage mixture; it'll melt slightly, making an irresistibly creamy blend. Season it with kosher salt and black pepper, tasting as you go because some sausage brands are already salty. Let this mixture cool in the fridge for 15 to 20 minutes until it's just room temperature—this step helps keep the dough from getting soggy when you spread it.

Step 3: Roll out the dough and layer your filling

Unroll the crescent roll dough sheet onto a large rectangle of plastic wrap or a cutting board for easy handling. Spread your sausage and cream cheese mixture evenly across the dough, leaving a half-inch strip bare along one long edge—that’s your glue strip for sealing later. Then sprinkle shredded cheddar cheese and minced green onions right on top for that wonderful melty, fresh flavor combo.

Step 4: Roll the log tight and chill

Using the plastic wrap to help guide you, carefully roll the dough from the long edge into a tight spiral log. Moisten the bare dough edge with a bit of water to seal it securely, then pinch firmly along the seam. Wrap this log tightly in plastic and pop it in the freezer for about 20 minutes—this chilling step makes slicing clean and easy without squishing out your filling.

Step 5: Slice, bake, and enjoy!

Preheat your oven to 375°F (190°C) while the log chills. Once firm, slice it into 8 equal pinwheels and place them on a parchment-lined baking sheet, leaving space between each to expand. Bake for 15 to 17 minutes or until golden brown and wonderfully flaky. Let them cool just enough to handle, then dig in!

Top Tip

Having made these pinwheels dozens of times, I've picked up a few tricks that really help you get the best texture and flavor every time.

Don’t skip chilling: The step of freezing the rolled log is crucial—you'll get tidy slices that don’t collapse or squirt filling.
Drain excess fat: Breakfast sausage can be oily, so draining well after browning keeps your pinwheels from becoming greasy.
Spread evenly: Take your time spreading the sausage mixture so you get a consistent flavor in every bite—uneven layers can lead to some pinwheels being overloaded while others are dry.
Seal properly: Be sure to moisten and pinch the bare dough edge tightly to prevent the log from unrolling during baking.

How to Serve Sausage Cream Cheese Pinwheels Recipe

sausage cream cheese pinwheels - Serving Suggestion

Garnishes

I like topping my pinwheels with a sprinkle of freshly chopped parsley or more green onions just before serving—it adds a pop of color and a fresh herbal note that cuts through the richness. Sometimes, a light drizzle of hot sauce on the side jazzes things up beautifully.

Side Dishes

This recipe pairs wonderfully with a crisp green salad or roasted veggies if you’re serving a meal. For snack or brunch mode, I love serving these with a bowl of homemade salsa or sour cream dip for some tangy contrast.

Creative Ways to Present

For special occasions, I’ve arranged the pinwheels upright on a circular platter around a small bowl of dip, creating an eye-catching “flower” display that disappears fast at parties. Cut smaller slices for bite-sized hors d'oeuvres or add toothpicks for easy handling at casual gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover pinwheels tightly wrapped in an airtight container in the fridge, where they stay fresh for up to 3 days. When you’re ready to eat them again, just reheat gently and you’ll get nearly that fresh-from-the-oven taste back.

Freezing

These pinwheels freeze beautifully! I freeze the rolled log BEFORE slicing, wrapped tightly in plastic wrap and foil, so I can take out exactly how many I want later. When you’re ready to bake, just slice from frozen and add a few extra minutes to baking time.

Reheating

The best way I found to reheat them without losing that crisp golden crust is to pop them in a preheated oven at 350°F for about 8–10 minutes. Avoid microwaving as it tends to make the dough soggy.

Frequently Asked Questions:

Can I use pre-cooked sausage for this recipe?

Yes! Using pre-cooked sausage is totally fine and can speed up the process during busy days. Just warm it slightly before mixing with the cream cheese so it blends well.

What type of cream cheese works best in this recipe?

Regular full-fat cream cheese works best for that creamy texture and flavor. You can use reduced-fat options but the filling won't be quite as rich and smooth.

Can I make these pinwheels ahead of time?

Absolutely! You can prepare the rolled log and freeze it before baking or refrigerate for a few hours before slicing and baking. This makes it easy to serve fresh pinwheels whenever you want.

What if I can't find crescent roll dough in a sheet form?

If you only find crescent dough in triangles, carefully unroll the triangles and press the perforations together with your fingers or a rolling pin to create a larger sheet. Just be gentle to keep the dough intact.

Final Thoughts

This Sausage Cream Cheese Pinwheels Recipe holds a special place in my kitchen because it’s easy, delicious, and just darn satisfying every single time. Whether you’re feeding a crowd or treating yourself, you’ll find these pinwheels are a total crowd-pleaser. Give them a try—you might just find they become one of your favorite go-to recipes too.