When it comes to crowd-pleasing appetizers, snacks, or even a delightful brunch item, few things hit the spot quite like savory sausage pinwheels. These bite-sized spirals of flaky crescent roll dough, seasoned sausage, and melted cheese are incredibly versatile and universally loved. Whether you’re hosting a party, looking for a quick breakfast on the go, or need a comforting snack, these pinwheels deliver big flavor with minimal effort. Using convenient crescent roll dough makes them incredibly easy to prepare, ensuring you can whip up a batch of these golden-brown beauties in no time. Get ready to impress your taste buds and your guests with this simple yet irresistible recipe.
Why I Love This Recipe
As Jason Griffith, a food writer for chefmaniac.com, I’m always on the lookout for recipes that are not only delicious but also incredibly practical. These Sausage Pinwheels with Crescent Rolls tick all the boxes. What I absolutely adore about this recipe is its sheer simplicity combined with its immense appeal. It’s one of those magical dishes that looks impressive but takes very little actual work. The flaky, buttery crescent roll dough provides the perfect contrast to the savory, seasoned sausage, and the melted cheese ties it all together with a gooey, irresistible layer. They’re fantastic warm, making them perfect for serving fresh out of the oven, but they’re also surprisingly good at room temperature, which is a huge bonus for potlucks and parties. Plus, they’re wonderfully customizable, allowing for creative additions that can change their flavor profile entirely. They truly are an appetizer superstar!
List of Ingredients
- 1 lb bulk breakfast sausage (mild or hot, depending on preference)
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) can refrigerated crescent roll dough (such as Pillsbury)
- 1 cup shredded cheddar cheese (sharp or mild)
- 2 tbsp chopped fresh chives or green onions (optional, for garnish)
Swaps and Notes
- Sausage: While bulk breakfast sausage is traditional, you can experiment with other ground meats. Italian sausage (mild or hot), ground turkey sausage, or even seasoned ground beef could work. Just ensure it’s well-seasoned.
- Cream Cheese: Full-fat cream cheese provides the best creaminess, but you can use reduced-fat if preferred. Make sure it’s softened to room temperature for easy spreading.
- Crescent Roll Dough: Any brand of refrigerated crescent roll dough will work. You can also use refrigerated puff pastry for an even flakier result, though the rolling method will vary slightly.
- Cheddar Cheese: While cheddar is a classic pairing, feel free to use other shredded cheeses like Monterey Jack, Colby Jack, or a Mexican blend for a different flavor profile.
- Add-ins: For extra flavor, consider adding a pinch of garlic powder or onion powder to the sausage mixture. A dash of red pepper flakes will give them a subtle kick. Finely diced bell peppers or jalapeños could also be folded into the sausage mixture for added texture and spice.
- Dipping Sauce: Serve with a side of maple syrup for a sweet-and-savory breakfast twist, or a simple marinara sauce, ranch dressing, or even a spicy dijon mustard for an appetizer.
List of Steps for the Recipe
- Preheat Oven & Brown Sausage: Preheat your oven to 375∘F (190∘C). In a large skillet, cook the bulk breakfast sausage over medium heat, breaking it up with a spoon as it cooks, until it is fully browned and no pink remains. Drain off any excess grease thoroughly.
- Mix Sausage & Cream Cheese: Transfer the cooked and drained sausage to a medium bowl. Add the softened cream cheese to the sausage and mix well until the cream cheese is fully incorporated and the mixture is uniform.
- Prepare Crescent Dough: Unroll the crescent roll dough onto a clean work surface or a piece of parchment paper. Press the seams together firmly to create one large rectangular sheet of dough. You may need to gently stretch it slightly to form a neat rectangle.
- Spread Sausage Mixture: Evenly spread the sausage and cream cheese mixture over the entire surface of the crescent dough, leaving about a 21-inch border along one of the longer edges (this will help with sealing).
- Sprinkle Cheese: Sprinkle the shredded cheddar cheese evenly over the sausage mixture.
- Roll Up: Starting from one of the longer edges (the one opposite the border you left), carefully and tightly roll up the dough into a log. Press the un-bordered seam firmly to seal.
- Slice Pinwheels: Using a sharp knife or a piece of unflavored dental floss, slice the log into 12−16 equal pinwheels, about 43-inch to 1-inch thick.
- Arrange and Bake: Place the pinwheels cut-side up on an ungreased baking sheet, leaving a little space between each.
- Bake: Bake for 12−15 minutes, or until the crescent rolls are golden brown and puffed, and the cheese is melted and bubbly.
- Serve: Remove from the oven. If using, sprinkle with chopped fresh chives or green onions. Serve warm and enjoy!
Tips for Success
- Drain Grease Thoroughly: Excess grease from the sausage can make the pinwheels soggy. Be sure to drain it very well after cooking. You can even blot it with a paper towel.
- Soften Cream Cheese: Ensure your cream cheese is at room temperature. This makes it much easier to mix evenly with the sausage.
- Press Seams Firmly: When unrolling the crescent dough, firmly pinch and press all the perforations together to create a solid sheet. This prevents the pinwheels from breaking apart during rolling and baking.
- Don’t Overfill: While tempting, don’t overfill the dough. A consistent, even layer of filling will help the pinwheels roll up neatly and bake evenly.
- Tight Roll: Roll the dough up as tightly as possible without tearing it. This helps the pinwheels hold their shape and creates those beautiful spirals.
- Sharp Knife or Floss for Slicing: A very sharp knife will give you clean cuts. For even cleaner cuts, especially with softer fillings, unflavored dental floss works wonders: simply slide it under the log, cross the ends over the top, and pull to slice through.
- Even Thickness: Try to slice the pinwheels into equal thickness so they bake at the same rate.
Serving Suggestions and Pairings
Sausage Pinwheels are incredibly versatile and can be served for various occasions:
- Breakfast or Brunch: A fantastic addition to a breakfast spread alongside scrambled eggs, fruit salad, and coffee. Serve with a side of warm maple syrup for a sweet and savory kick.
- Appetizer: The perfect finger food for parties, game days, or casual get-togethers. Arrange them on a platter with toothpicks for easy serving.
- Lunch: Pair with a simple green salad for a light and satisfying lunch.
- Snack: Great for an afternoon snack or after-school treat.
- Dipping Sauces: Offer a variety of dipping sauces like ranch dressing, honey mustard, marinara sauce, or even a spicy sriracha mayo.
Nutritional Information
A single Sausage Pinwheel (approx. 1 of 16 pinwheels per recipe) offers a savory and satisfying bite. While exact values depend on specific ingredients and brands, here’s an estimated breakdown:
- Calories: Approximately 150−200 kcal
- Protein: Around 7−10 g
- Total Fat: Roughly 10−15 g (due to sausage, cream cheese, and crescent roll dough)
- Saturated Fat: Around 5−8 g
- Carbohydrates: About 8−12 g
- Dietary Fiber: Approximately 0−1 g
- Sodium: Around 250−350 mg
(Note: These are estimated values and can vary based on specific brands and exact measurements. For precise nutritional information, it’s recommended to use a nutrition calculator with your exact ingredients.)
Storage and Leftover Tips
Sausage Pinwheels are best enjoyed warm and fresh from the oven, but leftovers can be stored and reheated:
- Refrigeration: Store any leftover Sausage Pinwheels in an airtight container in the refrigerator for up to 3−4 days.
- Reheating:
- Oven (Recommended): For the best results, reheat in a preheated oven or toaster oven at 300∘F (150∘C) for 5−10 minutes, or until warmed through and the crescent dough is crisp again. This helps them regain their flakiness.
- Microwave: You can microwave them for a quick reheat (about 15−30 seconds per pinwheel), but they may lose some of their crispness and become softer.
- Freezing (Unbaked): You can prepare the pinwheels up to the slicing step, arrange them on a baking sheet, and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 1 month. When ready to bake, place frozen pinwheels on a baking sheet and bake at 375∘F (190∘C) for 18−25 minutes, or until golden brown and cooked through.
- Freezing (Baked): Cooked pinwheels can also be frozen in an airtight container for up to 1 month. Reheat from frozen in the oven as described above, adding a few extra minutes to the baking time.
Final Thoughts
These Savory Sausage Pinwheels with Crescent Rolls are a true gem – simple to make, incredibly delicious, and versatile enough for any occasion. They are proof that you don’t need complex techniques to create something truly satisfying and memorable. The combination of savory sausage, creamy cheese, and flaky crescent dough is simply irresistible, making them disappear quickly wherever they are served.
We’d love to hear how these delightful pinwheels turn out for you! Share your experiences, favorite variations, or serving suggestions in the comments section below. For more easy and crowd-pleasing recipes, be sure to follow Chefmaniac.com and connect with Jason Griffith on our social media channels! Happy baking!
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