Sausage Cream Cheese Pinwheels

Prep Time

15 minutes

Cook Time

12–15 minutes

Yield

Approximately 40–48 pinwheels

Ingredients

• 1 pound pork

• 8 ounces cream cheese, softened

• 1 cup shredded sharp cheddar cheese

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

• 2 cans refrigerated crescent roll dough

Instructions

1. Cook the Sausage

• Heat a large skillet over medium heat.

• Add the sausage and cook, breaking it apart as it browns.

• Cook until no pink remains.

• Drain excess grease thoroughly.

• Allow the sausage to cool for about 5 minutes.

2. Prepare the Filling

• In a large mixing bowl, combine:

  • Cooked sausage

  • Softened cream cheese

  • Shredded cheddar cheese

  • Garlic powder

  • Onion powder

  • Black pepper

• Mix until the ingredients are fully combined and evenly distributed.

3. Prepare the Dough

• Preheat the oven to 375°F (190°C).

• Line a baking sheet with parchment paper or lightly grease it.

• Unroll the crescent dough and press perforated seams together to form two large rectangles.

4. Assemble the Pinwheels

• Spread the sausage mixture evenly over each dough rectangle, leaving a ½-inch border around the edges.

• Starting from the long side, roll the dough tightly into a log.

• Using a sharp knife, slice each log into ½-inch thick pieces.

5. Bake

• Place pinwheels cut-side down on the prepared baking sheet, spacing them slightly apart.

• Bake for 12–15 minutes, or until the dough is golden brown and cooked through.

• Remove from the oven and allow to cool for 3–5 minutes before serving.

Tips for Best Results

• For cleaner slices, chill the rolled logs for 10 minutes before cutting.

• Make sure the cream cheese is fully softened to ensure smooth mixing.

• Do not overfill or the pinwheels may unroll during baking.

Make-Ahead and Storage

• Assemble up to 24 hours in advance and refrigerate until baking.

• Freeze unbaked pinwheels for up to 2 months.

• Reheat baked pinwheels at 350°F for 5–7 minutes.