Easy Sausage Pinwheel Bites (Print-Friendly Version)
Flaky, savory baked pinwheels filled with sausage, cream cheese, and cheddar for effortless gathering bites.
# Ingredients:
→ Meats
01 -
1 lb bulk pork sausage
→ Dough
02 -
2 (8 oz) packages refrigerated crescent rolls
→ Cheeses
03 -
1 (8 oz) package cream cheese, softened
04 -
1 cup shredded cheddar cheese
# Steps:
01 -
Heat a large skillet over medium-high heat. Add the bulk pork sausage and break it apart with a spatula. Cook for about 10 minutes, until browned and crumbly. Drain excess grease and set aside.
02 -
Lay a sheet of wax paper on the counter and spray with cooking spray. Unroll one package of refrigerated crescent rolls onto the wax paper. Pinch the perforations together to form a seamless dough sheet.
03 -
Spread half of the softened cream cheese evenly over the dough, leaving a 1/2-inch border. Sprinkle half of the cooked sausage evenly on top, followed by a generous layer of shredded cheddar cheese.
04 -
Using the wax paper to assist, roll the dough lengthwise into a tight log, encasing the filling. Wrap the log tightly in plastic wrap. Repeat the process with the remaining ingredients to form a second log.
05 -
Place the wrapped logs in the refrigerator and chill for at least 1 hour to firm up and facilitate slicing.
06 -
Preheat oven to 375°F. Remove logs from refrigerator and unwrap. Using a sharp knife, slice each log into 1/2-inch thick rounds. Arrange slices on a baking sheet with space between each. Bake for 10-15 minutes until golden brown and bubbly. Allow to cool slightly before serving.
# Notes & Tips:
01 -
Slice logs evenly for consistent baking results. Store leftovers in an airtight container in the refrigerator for up to 3 days. Experiment with different cheeses or spices for variety. Prepare logs in advance for an easy meal prep.