Description
Delicious and easy-to-make Sausage Pinwheels featuring seasoned ground breakfast sausage, cream cheese, cheddar, and green onions wrapped in crescent roll dough, baked to a golden brown perfection.
Ingredients
Scale
Sausage Mixture
- 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
Pinwheels
- 1 can crescent roll dough seamless sheet, not precut
- ½ cup cheddar cheese shredded
- 3 tablespoons green onion minced
Instructions
- Heat oil and garlic: In a large saucepan, heat the vegetable oil over medium heat until hot and shimmering. Add the minced garlic and cook for 2 to 3 minutes until lightly browned and fragrant.
- Cook sausage: Add the ground breakfast sausage to the saucepan and sauté until browned and cooked through, about 8 minutes. Drain excess oil and transfer the sausage to a mixing bowl.
- Mix sausage with cream cheese and seasoning: Stir the cream cheese into the cooked sausage until evenly combined. Season with kosher salt and black pepper to taste. Chill the mixture in the refrigerator for 15 to 20 minutes until it reaches room temperature.
- Prepare dough: Lay a large rectangle of plastic wrap on your countertop or a cutting board. Unroll the crescent roll dough sheet onto the center of the plastic wrap.
- Spread sausage mixture: Evenly spread the cooled sausage mixture over the dough, leaving a ½-inch strip along one long edge to seal the pinwheels.
- Add cheese and green onions: Sprinkle shredded cheddar cheese and minced green onions evenly over the sausage layer.
- Roll dough into log: Using the plastic wrap to assist, roll the dough tightly along the long edge, moistening the bare strip with water to seal the seam. Pinch seam completely to prevent filling from leaking.
- Chill the roll: Wrap the log tightly in plastic wrap and place it in the freezer for about 20 minutes until firm enough to slice cleanly.
- Preheat oven: While chilling, preheat your oven to 375 degrees Fahrenheit.
- Slice and arrange pinwheels: Remove the chilled roll from the freezer and cut into 8 equal slices. Place slices on a parchment-lined baking sheet, spacing them apart to allow for expansion.
- Bake: Bake the pinwheels in the preheated oven for 15 to 17 minutes until golden brown and cooked through.
Notes
- Use a seamless crescent roll dough sheet for easier rolling and better pinwheel shape.
- Make sure the sausage mixture is cooled before spreading on the dough to prevent it from softening the dough.
- Chill the rolled log before slicing to ensure clean, even slices and prevent filling leakage during baking.
- Feel free to substitute cheddar with other cheeses such as mozzarella or pepper jack for flavor variations.
- Leftover pinwheels can be stored in the refrigerator and reheated in the oven for a quick snack or appetizer.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 290 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 60 mg
