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
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
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
