Sausage Cream Cheese Pinwheels
Prep Time
15 minutes
Cook Time
12–15 minutes
Yield
Approximately 40–48 pinwheels
Ingredients
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1 pound pork
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8 ounces cream cheese, softened
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1 cup shredded sharp cheddar cheese
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1 teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon black pepper
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2 cans refrigerated crescent roll dough
Instructions
1. Cook the Sausage
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Heat a large skillet over medium heat.
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Add the sausage and cook, breaking it apart as it browns.
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Cook until no pink remains.
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Drain excess grease thoroughly.
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Allow the sausage to cool for about 5 minutes.
2. Prepare the Filling
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In a large mixing bowl, combine:
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Cooked sausage
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Softened cream cheese
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Shredded cheddar cheese
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Garlic powder
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Onion powder
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Black pepper
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Mix until the ingredients are fully combined and evenly distributed.
3. Prepare the Dough
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Preheat the oven to 375°F (190°C).
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Line a baking sheet with parchment paper or lightly grease it.
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Unroll the crescent dough and press perforated seams together to form two large rectangles.
4. Assemble the Pinwheels
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Spread the sausage mixture evenly over each dough rectangle, leaving a ½-inch border around the edges.
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Starting from the long side, roll the dough tightly into a log.
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Using a sharp knife, slice each log into ½-inch thick pieces.
5. Bake
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Place pinwheels cut-side down on the prepared baking sheet, spacing them slightly apart.
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Bake for 12–15 minutes, or until the dough is golden brown and cooked through.
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Remove from the oven and allow to cool for 3–5 minutes before serving.
Tips for Best Results
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For cleaner slices, chill the rolled logs for 10 minutes before cutting.
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Make sure the cream cheese is fully softened to ensure smooth mixing.
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Do not overfill or the pinwheels may unroll during baking.
Make-Ahead and Storage
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Assemble up to 24 hours in advance and refrigerate until baking.
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Freeze unbaked pinwheels for up to 2 months.
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Reheat baked pinwheels at 350°F for 5–7 minutes.
