This sausage pinwheels recipe is an updated (and even more delicious) remake of a recipe I originally posted in 2013. Man, how time flies!
One of the ingredients I used in the original sausage pinwheels isn’t made anymore (I hate when that happens) so I had to rework the recipe.
But, great news — it’s even better now!
Don’t they look scrumptious?!
Ingredients for Sausage Pinwheels Recipe
- refrigerated crescent rolls
- cream cheese spread (I always use Philadelphia brand)
- sausage crumbles (Jimmy Dean sausage crumbles in the pouch work perfectly for this)
- Italian seasoning
- diced jalapenos
- shredded Mexican blend cheese
How to Make Sausage Cream Cheese Pinwheels
Unroll crescent dough on a lightly floured surface and separate into four rectangular sections, pinching seams of triangles together.
In a small bowl mix together cream cheese and Italian seasoning and spread over the four dough rectangles.
Next sprinkle two tablespoons of sausage crumbles on each of the crescent rectangles.
Then sprinkle on the Mexican cheese.
And finally add the diced jalapenos.
Starting with the short end, roll the rectangles up and cut into spirals with a sharp knife.
Place the sausage crescent pinwheels on a baking sheet and bake for 15 minutes.
They should come loose from the baking sheet with a slight nudge from a small spatula.
They’re delicious when served warm, but if they’ve cooled off, I promise you that they’ll still taste great!
The sausage pinwheels are perfectly poppable and won’t last long. In fact, it might be a good idea to double the recipe if you’re making them for a party.
They’re so delicious!
Additions and Substitutions
Use turkey sausage or chorizo instead of pork sausage.
Add a small amount of onion or green onion as an ingredient.
Use an egg wash before baking to add extra shine to the pinwheels.
Try different cheese blends: pepper jack, aged white cheddar, mozzarella or provolone.
Sprinkle fresh chives on top.
Serving and Storage
These are best served warm and probably won’t last long enough to worry about storage, but if there are any leftovers, cover with plastic wrap and refrigerate.
More appetizer recipes you’ll love
- Slow cooker cranberry chili meatballs
- Loaded potato pinwheels
- Sloppy Joe bites
- Buffalo chicken bites
- Queso fundido
- Ranch buffalo wings
- Thai chicken and fried rice wontons
- 1 crescent roll dough
- 1/4 cup cream cheese spread
- 1 tablespoon Italian seasoning
- 1/2 cup sausage crumbles
- 1/4 cup Mexican cheese
- 4 teaspoons diced jalapenos
- 1. Preheat oven to 375 degrees.
- 2. Unroll crescent dough and place on a lightly floured surface. Firmly press perforations together so that you have 4 dough rectangles instead of 8. Each should be about 8x5-inches in size.
- 3. Spread the Italian Cheese & Herb cooking creme over each rectangle (about 1 Tbsp each). Sprinkle 2 Tbsp sausage crumbles on top.
- 4. Starting from short end, roll up and seal the long edges. Cut each roll into 5 slices with a serrated knife.
- 5. Place spirals cut side up on greased baking sheets. Bake 15-20 minutes or until golden brown. Remove from cookie sheets and serve warm.