why make this recipe
Sausage Pinwheels are quick to make. They use a few simple ingredients. They bake fast and work for snacks, parties, or lunch. Kids and adults both like them.
introduction
This recipe is easy and tasty. You need cooked sausage, cheeses, cream cheese, and crescent roll dough. For a similar take and more tips, see Sausage pinwheels at RecipeScorners.
how to make Sausage Pinwheels
Work on a clean board and have a sharp knife ready. Mix the filling well so it spreads easily on the dough. Roll the dough tightly to keep the filling inside. Slice the log into even pieces so they bake the same time. If you like a warm soup with them, try this Italian sausage white bean soup recipe for a full meal.
Ingredients :
1 package refrigerated crescent roll dough
1 pound cooked sausage
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup cream cheese, softened
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Directions :
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the cooked sausage, cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper until well combined.
- Unroll the crescent roll dough and lay it out flat on a sheet of parchment paper.
- Spread the sausage mixture evenly over the dough.
- Roll the dough tightly into a log.
- Slice the log into 1-inch pinwheels.
- Place the pinwheels on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the pinwheels are golden brown.
- Serve warm and enjoy!
how to serve Sausage Pinwheels
Serve warm from the oven. They go well with ketchup, ranch, or a simple marinara. Put them on a platter for parties. They also work in a lunch box once cooled.
how to store Sausage Pinwheels
Cool completely before storing. Put leftovers in an airtight container. Keep in the fridge up to 3 days. Reheat in the oven at 350°F (175°C) for 5-8 minutes to keep them crisp.
tips to make Sausage Pinwheels
Use well-drained cooked sausage so the filling is not too wet. Soften the cream cheese first for easy mixing. Roll tight to prevent gaps. Chill the log 10 minutes before slicing for cleaner cuts. Cut with a sharp knife and wipe it between cuts.
variation (if any)
Use cooked bacon instead of sausage. Add chopped spinach or bell pepper for more veg. Swap cheddar for mozzarella or pepper jack for spice. Try a drizzle of barbecue sauce inside for a sweet twist.
FAQs
Q: Can I use raw sausage?
A: No. Cook the sausage first and drain the fat well before mixing.
Q: Can I freeze these?
A: Yes. Freeze baked pinwheels in a single layer then move to a freezer bag. Keep up to 2 months. Reheat from frozen in the oven.
Q: Can I make them ahead?
A: Yes. Make the log, wrap it, and chill. Slice and bake when ready.
Q: Can I use puff pastry instead of crescent dough?
A: Yes. Puff pastry works but may bake a bit flakier and faster.
Conclusion
For another clear version of this recipe with photos and notes, you can visit Sausage Pinwheels Recipe – Food.com.
Sausage Pinwheels
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the cooked sausage, cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper until well combined.
- Unroll the crescent roll dough and lay it out flat on a sheet of parchment paper.
- Spread the sausage mixture evenly over the dough.
- Roll the dough tightly into a log.
- Slice the log into 1-inch pinwheels.
- Place the pinwheels on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the pinwheels are golden brown.
- Serve warm from the oven. They go well with ketchup, ranch, or a simple marinara.
- Put them on a platter for parties or pack them in a lunch box once cooled.
- Cool completely before storing.
- Put leftovers in an airtight container. Keep in the fridge up to 3 days.
- Reheat in the oven at 350°F (175°C) for 5-8 minutes to keep them crisp.
- Use well-drained cooked sausage so the filling is not too wet.
- Soften the cream cheese first for easier mixing.
- Roll tight to prevent gaps. Chill the log for 10 minutes before slicing for cleaner cuts.
- Cut with a sharp knife and wipe it between cuts.
- Use cooked bacon instead of sausage or add chopped spinach or bell pepper for more vegetables.
- Swap cheddar for mozzarella or pepper jack for a spicy twist. Try a drizzle of barbecue sauce inside for extra flavor.