Description
Sausage Pinwheels are a savory appetizer featuring ground breakfast sausage mixed with cream cheese and spices, spread over crescent roll dough, topped with cheddar cheese and green onions, then rolled, chilled, sliced, and baked to golden perfection. These pinwheels make a perfect party snack or appetizer offering flavorful, cheesy bites with a crispy, flaky crust.
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
Assembly
- 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 golden color and fragrant aroma.
- Cook Sausage: Add the ground breakfast sausage to the saucepan with the garlic. Saute and break up the sausage until it is browned and cooked through, about 8 minutes. Drain any excess oil from the pan.
- Mix Sausage with Cream Cheese and Seasoning: Transfer the cooked sausage to a mixing bowl. Add the cream cheese and mix thoroughly until combined. Season with kosher salt and black pepper to taste. Note that seasoning may vary depending on the sausage's existing spices. Chill the sausage mixture in the refrigerator until it comes to room temperature, about 15 to 20 minutes.
- Prepare Dough Base: Lay out a large rectangle of plastic wrap on a clean counter or cutting board. Unroll the crescent roll dough sheet onto the middle of the plastic wrap.
- Assemble Pinwheels: Spread the sausage and cream cheese mixture evenly over the dough surface, leaving a ½ inch strip along one long side free for sealing later. Sprinkle the shredded cheddar cheese and minced green onion evenly on top of the sausage layer.
- Roll and Seal: Using the plastic wrap to help, roll the dough from the long edge to form a tight log. Moisten the bare dough strip with a little water to seal the seam securely. Pinch the seam closed to prevent it from opening during baking.
- Chill Roll: Wrap the rolled log tightly in the plastic wrap and place it in the freezer until firm enough to slice cleanly, approximately 20 minutes.
- Preheat Oven: While chilling the roll, preheat your oven to 375 degrees Fahrenheit.
- Slice Pinwheels: Once firm, unwrap the roll and slice it into 8 equal pieces. Arrange the slices on a parchment-lined baking sheet with ample spacing for expansion.
- Bake: Bake in the preheated oven for 15 to 17 minutes or until the pinwheels are golden brown and cooked through.
- Serve: Remove from the oven and allow to cool slightly before serving warm as a delicious appetizer or snack.
Notes
- If you prefer a spicier sausage, consider adding a pinch of red pepper flakes to the mixture.
- You can substitute cheddar cheese with mozzarella or pepper jack for a different flavor profile.
- Ensure the dough is chilled well before slicing to achieve clean, uniform pinwheel slices.
- Serve with a dipping sauce like ranch or marinara for added flavor.
- Leftover pinwheels can be stored in the refrigerator and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 55 mg
