Nothing beats the warm, cheesy pull of a savory snack fresh from the oven. This Cheddar Sausage Pinwheels Recipe is exactly that—a perfect crunchy, gooey bite that’s as fun to make as it is to eat. I promise once you try these, they'll become your go-to for game day, parties, or quick weekday treats.
Jump to:
Why You'll Love This Recipe
What makes these Cheddar Sausage Pinwheels stand out is their unbeatable combo of cheesy, meaty, and buttery flavors wrapped in flaky dough. I love sharing them with friends because they always disappear fast—and they're surprisingly simple to whip up on a busy day.
- Super Easy Prep: Minimal ingredients and no complicated steps means you can have these done in under an hour.
- Perfect Party Food: Bite-sized and fun to eat, these pinwheels are crowd-pleasers every time.
- Flavors that Pop: The mix of sharp cheddar, savory sausage, and fresh green onion hits all the right notes.
- Flexible and Customizable: Easy to tweak based on what you have in your fridge or your dietary preferences.
Ingredients & Why They Work
Each ingredient plays a specific part in bringing this recipe to life. The creamy texture of the cream cheese blends beautifully with the seasoned sausage, while the sharpness of cheddar adds depth. The crescent roll dough is the magic canvas making it all flaky and golden.
- Vegetable oil: Helps brown the sausage and garlic without adding extra flavor—neutral and efficient.
- Garlic: Adds a subtle aromatic foundation that makes every bite more savory.
- Ground breakfast sausage: Provides rich, spiced meatiness—choose one with balanced seasoning to avoid over-salting.
- Cream cheese: Creams up the filling for moisture and a soft texture.
- Kosher salt: Enhances natural flavors but add cautiously since sausage can be salty.
- Black pepper: Gives a gentle heat and depth to the filling—freshly cracked works best.
- Crescent roll dough (seamless sheet): This dough’s flakiness is key for that satisfying crunch and buttery exterior.
- Cheddar cheese (shredded): Sharp and melty, it brings the signature cheddar flavor you crave.
- Green onion: Adds a fresh, oniony brightness that balances the richness.
Make It Your Way
One of the best things about this Cheddar Sausage Pinwheels Recipe is how easily it adapts to your tastes. I often switch up the cheese or add extra herbs, and you can too—these pinwheels are a blank canvas waiting for your creativity.
- Variation: I sometimes use pepper jack cheese for a spicy twist, and it instantly livens up the bite—definitely worth trying if you enjoy a little heat.
- Make it vegetarian: Swap sausage for a savory mushroom or plant-based crumbles to keep all the umami goodness.
- Seasonal tweak: Adding fresh chopped bell pepper or sun-dried tomatoes with the green onions gives a sweet pop and more color.
Step-by-Step: How I Make Cheddar Sausage Pinwheels Recipe
Step 1: Sauté the Sausage and Garlic
Start by heating your vegetable oil in a large saucepan over medium heat until it shimmers—that’s your sign it’s ready. Toss in minced garlic and let it cook gently for 2 to 3 minutes until it’s fragrant and starting to turn golden. Then add the ground sausage, breaking it up as you go, and sauté until it’s browned and fully cooked—about 8 minutes. Don’t rush this step; good browning adds tons of flavor.
Step 2: Mix in Cream Cheese and Season
Once the sausage is cooked, drain any excess oil (this is a game changer to avoid greasy pinwheels). Transfer the sausage to a mixing bowl while it's still warm and mix in the cream cheese. Season with kosher salt and freshly ground black pepper—but taste first. Some sausages are already seasoned well, so you might need less than you think. Pop this mixture in the fridge for about 15-20 minutes until it cools to room temperature. This step helps the filling firm up for easier spreading.
Step 3: Roll Out and Assemble
Lay a large rectangle of plastic wrap or parchment on your work surface, then unroll the crescent roll dough onto it. Spread the cooled sausage mixture evenly, leaving about a half-inch strip of dough bare along one long edge. This strip is crucial—it'll help seal the roll. Sprinkle shredded cheddar cheese and minced green onions evenly on top for that perfect balance of flavors and a bit of color pop.
Step 4: Roll, Chill, and Slice
With the help of the plastic wrap, roll the dough tightly along the long edge into a log, moistening the exposed dough strip with a little water to seal securely. Pinch the seam well—no one wants filling escaping mid-bake! Wrap the log tightly in plastic wrap and pop it in the freezer for about 20 minutes. Chilling firms it up, making slicing clean and easy.
Step 5: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Once chilled, unwrap and slice the log into 8 even pinwheels. Place them on a parchment-lined baking sheet, spacing them out so they don’t stick. Bake for 15-17 minutes or until they turn golden brown and irresistible. Let them cool a bit before digging in—trust me, patience here pays off.
Top Tip
From my kitchen to yours, these tips helped me perfect the Cheddar Sausage Pinwheels Recipe and I’m confident they’ll help you get crisp, cheesy, flavorful pinwheels every time.
- Don’t skip chilling: The freezing step is key for clean slices that hold their shape during baking.
- Drain the sausage well: Excess grease can make the dough soggy—drain it thoroughly before mixing.
- Seal the dough tightly: Use a little water on the dough edge and pinch firmly so filling doesn’t ooze out.
- Watch your oven: Every oven is different; check pinwheels a few minutes before time’s up to avoid burning.
How to Serve Cheddar Sausage Pinwheels Recipe
Garnishes
I love sprinkling a little extra fresh green onion on top once they’re out of the oven for a fresh crunch and color boost. A light brush of melted butter right after baking also adds a lovely shine and richness that your guests will notice.
Side Dishes
Pair these pinwheels with a crisp green salad dressed with vinaigrette or some roasted veggies for a balanced meal. They also go great alongside a bowl of tomato soup for cozy lunches or casual dinners.
Creative Ways to Present
For parties, I sometimes skew the pinwheels onto decorative toothpicks and arrange them upright in a vase or rustic wooden board. Another fun idea is serving them alongside dipping sauces like ranch, honey mustard, or spicy ketchup to add a personal touch.
Make Ahead and Storage
Storing Leftovers
After enjoying fresh, wrap leftover pinwheels tightly in plastic wrap and store in the fridge. They’re best eaten within 2-3 days. Keeping them wrapped helps keep the dough from drying out.
Freezing
I often freeze the sliced, uncooked pinwheels on a tray first so they don’t stick together, then transfer them to a freezer bag. When ready to bake, add a couple more minutes to the baking time straight from frozen—super handy for last-minute snacks!
Reheating
Reheat leftovers in a warm oven (about 350°F) for 8-10 minutes to regain that fresh-baked crispness. Microwaving can make them soggy, so I avoid that route when possible.
Frequently Asked Questions:
I recommend using the seamless crescent roll dough sheet because it creates a perfect, uninterrupted surface to spread the filling evenly and roll tightly. Pre-cut rolls tend to break apart when filled, making rolling difficult.
Breakfast sausages with a balanced seasoning profile work best—neither too spicy nor too bland. Mild or sweet sausage options are great if you want a milder flavor, while spicy sausages add more kick. Just watch your salt levels depending on how seasoned your sausage is.
Absolutely—after assembling and rolling the pinwheels, you can wrap them tightly and freeze them. When you're ready, slice and bake directly from frozen with a slightly extended bake time. This makes it a fantastic make-ahead snack or appetizer.
The key is chilling the rolled log before slicing and making sure the dough seam is tightly sealed. Using water to moisten the dough edge before sealing helps it stick firmly. Also, avoid overfilling so the dough can close properly.
Final Thoughts
These Cheddar Sausage Pinwheels are one of those recipes where simple ingredients turn into pure magic. They bring back fun memories of casual get-togethers and make any day feel a bit more special. I hope you enjoy making and sharing them as much as I do—they're an easy win that never fails to impress!
Print
Cheddar Sausage Pinwheels Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
Delicious and savory Sausage Pinwheels made with seasoned breakfast sausage, cream cheese, cheddar cheese, and green onions wrapped in crescent roll dough, baked to golden perfection. Perfect for breakfast, brunch, or a tasty snack.
Ingredients
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
Dough and Toppings
- 1 can crescent roll dough seamless sheet, not precut
- ½ cup cheddar cheese shredded
- 3 tablespoons green onion minced
Instructions
- Heat oil and 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 color and becomes fragrant.
- Cook sausage: Add the ground breakfast sausage to the saucepan and sauté, breaking it apart with a spoon, until browned and cooked through, about 8 minutes. Drain any excess oil from the pan.
- Mix filling: Transfer the cooked sausage to a mixing bowl. Add the cream cheese and mix well until combined. Season with kosher salt and black pepper to taste, adjusting based on how heavily spiced the sausage already is.
- Chill filling: Place the sausage mixture in the refrigerator to cool to room temperature, about 15 to 20 minutes.
- Prepare dough: Lay a large rectangle of plastic wrap on the counter or a cutting board. Unroll the crescent roll dough sheet onto the plastic wrap in the center.
- Assemble pinwheels: Evenly spread the cooled sausage mixture over the dough, leaving a ½ inch strip along one long edge uncovered for sealing. Sprinkle shredded cheddar cheese and minced green onions evenly over the top.
- Roll up dough: Using the plastic wrap to help, roll the dough tightly from the long edge with the filling into a log. Moisten the bare edge with a little water and pinch to seal the seam completely.
- Freeze roll: Wrap the rolled log tightly in the plastic wrap and place it in the freezer until firm enough to slice cleanly, about 20 minutes.
- Preheat oven: While the log chills, preheat the oven to 375 degrees Fahrenheit.
- Slice and bake: Remove the log from the freezer and cut it into 8 equal slices. Arrange the slices on a parchment-lined baking sheet, spaced apart to allow for expansion. Bake in the preheated oven for 15 to 17 minutes, or until the pinwheels are golden brown.
Notes
- You can substitute turkey sausage for a leaner option.
- If you don't have a seamless crescent roll sheet, you can carefully press together pre-cut dough pieces.
- Adjust seasoning after cooking the sausage, as some sausages already have a lot of salt and pepper.
- Freezing the roll before slicing helps maintain clean pinwheel shapes.
- For extra flavor, add a pinch of smoked paprika or red pepper flakes to the sausage mixture.
- These pinwheels can be reheated in a toaster oven or microwave for convenience.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg
Leave a Reply