Description
Delicious and savory Sausage Pinwheels made with seasoned breakfast sausage, cream cheese, cheddar, and green onions rolled inside flaky crescent roll dough. Perfect for breakfast, brunch, or as a tasty appetizer.
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
Dough & Toppings
- 1 can crescent roll dough seamless sheet, not precut
- ½ cup cheddar cheese shredded
- 3 Tablespoons green onion minced
Instructions
- Heat oil and cook 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 it starts to develop a light golden color.
- Cook sausage: Add the ground breakfast sausage to the pan and sauté, breaking it up as it cooks, until browned and cooked through, about 8 minutes. Drain excess oil and transfer the sausage to a mixing bowl.
- Mix sausage filling: While the sausage is still warm, mix in the cream cheese until well combined. Season with kosher salt and black pepper, adjusting the amount depending on the sausage seasoning. Let the mixture cool in the refrigerator until it reaches room temperature, about 15 to 20 minutes.
- Prepare dough surface: Lay a large rectangle of plastic wrap on the counter or cutting board. Unroll the crescent roll dough onto the middle of the plastic wrap carefully to avoid tearing.
- Assemble pinwheels: Spread the cooled sausage mixture evenly over the dough surface, leaving a ½ inch strip along one long edge bare for sealing. Sprinkle shredded cheddar cheese and minced green onions evenly over the sausage layer.
- Roll and chill: Using the plastic wrap to assist, roll the dough along the long edge into a tight log, moistening the bare edge with a little water to seal the seam completely. Wrap the log tightly in plastic wrap and place in the freezer to firm up, about 20 minutes.
- Preheat oven: While the dough chills, preheat the oven to 375 degrees Fahrenheit.
- Slice and bake: Remove the firmed dough log from the freezer. Cut into 8 equal slices and arrange the slices on a parchment-lined sheet pan with ample space between each. Bake in the preheated oven for 15 to 17 minutes until golden brown and puffed.
Notes
- Ensure the sausage mixture is cooled before spreading on the dough to prevent the dough from becoming soggy.
- Use a sharp knife to slice the chilled log for clean, even pinwheels.
- Substitute cheddar cheese with your favorite cheese such as mozzarella or pepper jack for variation.
- If crescent roll dough with perforations is used, try to carefully piece it together or use puff pastry as a substitute.
- These pinwheels can be made ahead and frozen before baking; bake directly from frozen adding a few extra minutes to baking time.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg
