Sausage and Cream Cheese Pinwheels
Simple sausage pinwheels crafted from crescent roll dough and cream cheese, suitable for breakfast or festive gatherings.
Ingredients
- 1 pound bulk pork sausage
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 (8 ounce) package cream cheese, softened
Instructions
- Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, about 10 minutes; drain and discard grease.
- Spread dough from one package crescent rolls out onto a work surface; pinch perforations together to create a single sheet of dough. Spread 1/2 of the cream cheese over dough, leaving a 1/2-inch margin on each edge. Sprinkle 1/2 of the cooked sausage evenly over cream cheese. Starting at a long edge, roll dough around filling into a log; wrap in plastic wrap or parchment paper. Repeat to make and wrap a second roll. Refrigerate rolls until firm, at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove rolls from the refrigerator and unwrap. Cut rolls into 1/2-inch-thick slices and place onto a baking sheet.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
Nutrition
Calories: 308kcalCarbohydrates: 15gProtein: 9gFat: 23gSaturated Fat: 9gCholesterol: 42mgSodium: 686mgPotassium: 116mgSugar: 3gVitamin C: 1mgCalcium: 23mgIron: 2mg
Tried this recipe?Let us know how it was!