Sausage and Cheese Pinwheels
Flaky crescent roll dough rolled up with seasoned breakfast sausage and sharp cheddar, sliced into bite-sized spirals and baked until golden. A crowd-pleasing party appetizer ready in under 30 minutes.
Ingredients
- 1 can refrigerated crescent roll dough (8-count can)
- 8 oz bulk breakfast sausage, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 4 oz cream cheese, softened
- 1/4 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp crushed red pepper flakes
Instructions
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1
Preheat oven to 375 F. Line a baking sheet with parchment paper.
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2
Cook 8 oz bulk breakfast sausage in a skillet over medium heat, breaking into small crumbles, until browned through. Drain and cool.
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3
Mix 4 oz softened cream cheese with 1/4 tsp garlic powder, 1/2 tsp dried parsley, and 1/4 tsp crushed red pepper flakes until smooth.
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4
Unroll 1 can refrigerated crescent roll dough (8-count can) on a lightly floured surface and press seams together into one large rectangle.
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5
Spread cream cheese mixture over dough, leaving a 1/2-inch border at one long edge. Top with cooked sausage and 1 cup shredded sharp cheddar cheese.
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6
Roll dough tightly from the long edge into a log; pinch seam to seal.
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7
Slice into 1/2-inch rounds and place cut-side up on prepared baking sheet, spacing 1 inch apart.
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8
Bake until golden brown, 13-15 minutes. Cool 2 minutes before serving.