These sausage pinwheels are made with only 3 ingredients and are so yummy, they’ll fly off the serving platter. Super simple to make and crazy delicious! These are perfect for game day, cocktail parties, breakfast, or when the fams’ hanging out Netflixing!
I hope you’ll try our ham and cheese pinwheels, pizza pinwheels, and cheesy French pinwheels next. I truly love pinwheels!!!
What I Love About About Sausage Pinwheels
- Quick + Easy
- Super Delicious
- Easy-to-Find Ingredients
Sausage Pinwheels Ingredients
- Sausage: This is bulk breakfast sausage. I use Jimmy Dean.
- Crescent Rolls: I use Pillsbury canned crescent rolls from the refrigerated section at the grocery store.
- Cream Cheese: Regular cream cheese.
Do The Sliced Rolls Need Refrigeration?
It’s up to you. The reason I like to refrigerate the sausage and cream cheese pinwheels slices before baking is that the logs can be rolled, when cold, again to create a nicer shape. It also helps to create cleaner slices, again, allowing for a better finished shape.
If you don’t have time for this step, the pinwheels will still come out delish!
Sausage Cream Cheese Pinwheels Variations
- Sausage Switch Up– Instead of using breakfast sausage use either mild or spicy Italian sausage. Cook it the same way you would the breakfast sausage.
- Veggies- Add a layer of sautéed veggies on top of the sausage. Depending on the sausage you use, bell pepper, yellow onion, mushrooms, or zucchini would work nicely. Be sure to cook them well enough, so that the vegetables release their liquid in the skillet, rather than the pinwheels. You can add about 1/2 cup sautéed veggies to each roll on top of the sausage.
- Herbs- If you’re making these with breakfast sausage, try adding a little poultry seasoning or dried sage. For Italian sausage, Italian seasoning is great.
Storing + Freezing + Make-ahead
- How Long Can You Keep This In The Fridge? These sausage crescent roll pinwheels will keep in the fridge, stored in an airtight container, for 3 days.
- Can You Freeze This? Yes, after baking the cream cheese sausage pinwheels, cool them completely and freeze it in an airtight container.
- Make Ahead Tips: These sausage pinwheels with crescent rolls are made for make-ahead. Prepare the pinwheels, cut them, then arrange the pinwheels on a baking sheet, cover with cling wrap, and refrigerate for up to 2 days.
How To Make Sausage Pinwheels
- Cook the sausage.
- Roll out each can of the dough and pin the seams together.
- Spread half of the cream cheese on each rectangle of dough.
- Arrange half of the sausage on each rectangle of dough.
- Roll up the dough into a log, refrigerate, slice, and bake.
- Serve.
***See the full instructions below.
More Delicious Hearty Appetizers
- Bacon Wrapped Water Chestnuts
- Bacon Ranch Cheese Ball
- Classic Devil Eggs
- Sausage Balls with Cream Cheese
- BBQ Chicken Quesadilla
- Grape Jelly Meatballs
- Baked Jalapeño Poppers
- Red Lobster Sausage Balls
- Garbage Bread
- Doritos Sausage Balls
- Pimento Cheese Sausage Balls
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Sausage Pinwheels
These sausage pinwheels are probably the easiest finger food you can make. Savory + seriously delicious, they'll be the first to disappear!
Servings: 12 servings
Ingredients
- 1 pound bulk sausage
- 2 (8 ounce) cans refrigerated crescent rolls
- 1 (8 ounce) package cream cheese, softened
Instructions
- In a large skillet, cook and crumble sausage (1 pound), over medium heat, until browned and cooked through, about 10 minutes; drain and discard grease.
- On a lightly floured work surface, roll out each can of the dough, and pinch together the seems.
- Spread half of the cream cheese on each rectangle of dough, leaving a 1/2 inch border on all sides.
- Arrange half of the cooked and cooled sausage over the cream cheese on each rectangle of dough.
- Beginning at the long edge and roll up the dough into a log, like you would a cinnamon roll. Wrap in cling wrap and refrigerate the logs for one hour.
- Preheat oven to 375ºF (190ºC).
- Remove logs from fridge, and cut into 1/2 thick slices.
- Cut the roll into 12 individual pieces, using a serrated knife and a gentle sawing motion. Arrange the cut rolls evenly, in 3 rows, 2 inches apart.
- Bake in the preheated oven for 20-25 minutes or until the dough is golden.
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 16g | Protein: 8g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 596mg | Potassium: 119mg | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg
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I can’t emphasize it enough how my daughters loved this! They say they’ll make it with me the next time I make this. Thank you so much!
Hey, Carol! That’s sooo cute 🙂 Enjoy!!