Description
These 5-Ingredient Sausage Pinwheels are savory, cheesy bites perfect for a quick breakfast or snack. Made with a simple blend of sausage, cream cheese, Dijon mustard, cheddar, and crescent roll dough, they bake up golden and delicious, making mornings easier and more flavorful.
Ingredients
Meat and Dairy
- 8 oz. bulk chicken or turkey breakfast sausage
- 3 oz. cream cheese (about 6 Tbsp.), softened
- 3 oz. sharp Cheddar cheese, shredded (about 3/4 cup)
Other Ingredients
- 2 tsp. canola oil
- 1 tsp. Dijon mustard
- 1 (8-oz.) can refrigerated crescent roll dough sheet
- All-purpose flour, for work surface
Instructions
- Preheat Oven: Set your oven to 375°F to ensure it's ready for baking the pinwheels later.
- Cook Sausage: Heat canola oil in a large skillet over medium-high heat. Add the bulk chicken or turkey sausage, breaking it into small crumbles as it cooks. Stir frequently until no pink remains, about 4 minutes. Drain the cooked sausage on a paper towel-lined plate and let it cool for 10 minutes.
- Prepare Dough: Unroll the crescent roll dough sheet onto a lightly floured surface. Roll it out gently to form a 15- x 8-inch rectangle with the long edge parallel to your work area.
- Mix and Spread Cream Cheese Layer: In a small bowl, combine the softened cream cheese with Dijon mustard until smooth. Spread this evenly over the dough, leaving a 1-inch border along the top edge.
- Add Sausage and Cheese: Evenly sprinkle the cooled sausage over the cream cheese layer, then scatter the shredded cheddar cheese on top. Gently press all over to ensure the fillings adhere well to the dough.
- Moisten and Roll Dough: Lightly moisten the 1-inch top border of the dough with water using a pastry brush or your finger. Starting from the bottom edge, roll the dough up tightly, like a jelly roll. Pinch the seam to seal it completely.
- Chill the Roll: Transfer the rolled dough onto a baking sheet. Freeze it uncovered until firm but not fully frozen, about 15 minutes, which makes slicing easier.
- Slice Pinwheels: Using a sharp serrated knife, trim off uneven edges and discard. Slice the roll into 20 rounds about 1/2-inch thick each.
- Arrange and Bake: Place the pinwheel rounds 1 inch apart on a parchment-lined baking sheet. Bake in the preheated oven for 15 to 20 minutes until golden brown and cooked through.
- Serve: Enjoy these sausage pinwheels warm or at room temperature as a satisfying breakfast or snack.
Notes
- For best results, allow the cooked sausage to cool before layering it on the dough to prevent the cream cheese from melting too much.
- Using a serrated knife helps create cleaner, neater slices of pinwheels.
- Pinwheels can be made ahead and frozen before baking; just add a few extra minutes to baking time if baking from frozen.
- Feel free to substitute sharp cheddar with your favorite cheese, such as mozzarella or pepper jack, for a different flavor.
- These pinwheels are perfect for brunch, parties, or as a quick grab-and-go breakfast option.
