There’s something incredibly satisfying about waking up to the aroma of sizzling sausage intertwined with melted cheese and flaky dough. This Sausage Breakfast Pinwheels Recipe is exactly that kind of treat—easy, flavorful, and perfect for sharing around the breakfast table or bringing to brunch. Trust me, once you make these, you’ll wonder how you ever started your morning without them!
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Why You'll Love This Recipe
From my kitchen to yours, these sausage breakfast pinwheels quickly became a go-to weekend favorite. They’re not just delicious, but they also bring that cozy, homemade vibe without demanding tons of effort — exactly what mornings need.
- Savory and cheesy combination: The mix of breakfast sausage, cream cheese, and cheddar hits all those crave-worthy breakfast notes in every bite.
- Simple to prep ahead: You can make these pinwheels in advance, chill them, and bake when you’re ready, saving precious morning time.
- Kid-friendly and crowd-pleasing: These are definitely a hit with both little ones and adults alike — I’ve brought them to brunches and parties with rave reviews every time.
- Versatile and customizable: You can easily swap in your favorite cheeses, spices, or even veggies to keep things fresh and match your tastes.
Ingredients & Why They Work
Each ingredient in this recipe plays a starring role to create those soft layers and savory filling that make these pinwheels irresistible. When shopping, look for fresh sausage with good spices and a crescent dough sheet that’s seamless — it keeps the pinwheel roll tight and perfect.
- Vegetable oil: Used to sauté the garlic and sausage evenly without adding any strong flavors.
- Garlic: Adds just the right aromatic kick to the sausage base.
- Ground breakfast sausage: The main savory flavor, juicy and packed with spice.
- Cream cheese: Brings creaminess and helps bind the filling so it doesn’t fall apart.
- Kosher salt: Enhances all the flavors without overpowering.
- Black pepper: Adds a bit of bite and warmth.
- Crescent roll dough seam-less sheet: Makes rolling and baking a breeze, giving you a tender, flaky crust.
- Cheddar cheese shredded: Provides melty, sharp compliments that pair perfectly with sausage.
- Green onion minced: Adds fresh, mild oniony notes that balance the richness.
Make It Your Way
I love how forgiving this sausage breakfast pinwheels recipe is. Over time, I’ve experimented by mixing cheeses or even tossing in some diced bell peppers or cooked mushrooms to sneak in veggies. I encourage you to think of it as a base to make truly your own.
- Variation: One of my favorite tweaks is swapping cheddar for pepper jack for a little spicy kick—your guests will never guess you jazzed it up!
- Gluten-free: Use a gluten-free crescent dough option if you want to keep things friendly to all diets.
- Vegetarian option: Try a plant-based sausage or swap in sautéed spinach and mushrooms for a meatless twist.
- Herbs and spices: Fresh herbs like chives or parsley added to the cream cheese mixture can brighten flavors beautifully.
Step-by-Step: How I Make Sausage Breakfast Pinwheels Recipe
Step 1: Cook the Sausage Mixture
Start by heating the vegetable oil over medium heat until shimmering. Toss in the minced garlic and let it cook gently for 2 to 3 minutes—this softens the harshness and amps up flavor. Then, add your ground breakfast sausage and sauté until fully browned, about 8 minutes. I like to drain off any extra fat here so the pinwheels aren’t greasy. Once cooked, stir in the cream cheese along with salt and pepper to taste, then chill the mixture for 15-20 minutes until it's cool and easier to handle.
Step 2: Prep and Spread the Dough
Lay out a large rectangle of plastic wrap on your counter. Unroll the seamless crescent roll dough right in the middle of the plastic, making sure it’s as even as possible. Then spread your chilled sausage mixture evenly across the dough, leaving about a half-inch border on one long side so you can seal the roll later. Sprinkle shredded cheddar and minced green onions on top—it’s that simple layering that makes each bite sing.
Step 3: Roll, Chill, and Slice
Using the plastic wrap to help guide you, carefully roll the dough into a tight log, starting from the long edge covered in filling. Wet the exposed edge with a little water to help seal, then press firmly along the seam. Wrap the whole log tightly in plastic wrap and pop it into the freezer for about 20 minutes. This chilling step makes slicing clean rounds so much easier without squishing the filling or dough.
Step 4: Bake Until Beautifully Golden
While the dough chills, preheat your oven to 375°F. Once firm, cut the log into 8 equal pinwheels and place them on a parchment-lined sheet pan, spacing them out for room to puff. Bake 15 to 17 minutes until they’re golden brown and puffed up. I love this part—the kitchen fills with that tempting scent that’s impossible to ignore.
Top Tip
After making sausage breakfast pinwheels dozens of times, I’ve learned a few simple things that really make the process smoother and the result tastier.
- Don’t skip chilling: Freezing or chilling the roll before slicing keeps your pinwheels perfectly round and intact instead of squished or crumbly.
- Drain excess fat: Sausage can get greasy if not drained well, so take the time to drain after browning for a lighter finished product.
- Use plastic wrap for rolling: It helps guide the dough into a tight log without tearing or sticking—a game changer for neat pinwheels.
- Watch baking time closely: Ovens vary, so start checking around 15 minutes to avoid over-browning while keeping that flaky crunch.
How to Serve Sausage Breakfast Pinwheels Recipe
Garnishes
I usually top my pinwheels with a sprinkle of extra green onions or fresh chopped parsley for a pop of color and an herbal freshness that brightens up every bite. Sometimes a dollop of sour cream or a dash of hot sauce is just perfect to amp up flavor even more.
Side Dishes
Pair these pinwheels with some fresh fruit salad or a crisp green side like arugula with lemon vinaigrette. They also go wonderfully alongside roasted breakfast potatoes or a light yogurt parfait to balance out the rich sausage and cheese.
Creative Ways to Present
For a brunch party, I love arranging these pinwheels on a wooden board with bowls of assorted dips—honey mustard, spicy mayo, or even a creamy cheese sauce. They look so inviting stacked up and are easy for guests to nibble on while mingling.
Make Ahead and Storage
Storing Leftovers
Leftover sausage breakfast pinwheels keep wonderfully in an airtight container in the fridge for up to 3 days. I find reheating them in the oven instead of the microwave keeps the dough crisp and the filling warm evenly.
Freezing
These pinwheels freeze fabulously—either freeze the whole log after rolling and slice/bake later, or bake first then freeze cooled pinwheels individually wrapped. I usually thaw overnight in the fridge before reheating.
Reheating
To reheat, pop pinwheels in a 350°F oven for about 10 minutes or until warmed through. This method crisps the dough nicely without turning them soggy, which microwaving can sometimes do.
Frequently Asked Questions:
Absolutely! Pre-cooked sausage works well and can even speed up the prep time. Just make sure it's drained and cooled before mixing with the cream cheese to avoid sogginess.
If you can’t find the seamless sheet, try using regular crescent roll dough and gently pressing the perforations to seal them before spreading the filling. Alternatively, puff pastry can be a delicious substitute, but it might be a little flakier.
Yes! To make a dairy-free version, swap cream cheese for a plant-based alternative and use a dairy-free shredded cheese or omit the cheese altogether. Just be mindful of the sausage brand to ensure it’s also dairy-free.
Chilling the rolled dough log before slicing helps keep the shape and prevents sogginess. Also, draining excess sausage fat and not overloading the filling ensures the dough stays flaky and crisp after baking. Baking on parchment paper helps too!
Final Thoughts
Making this Sausage Breakfast Pinwheels Recipe always brings a little extra joy to my mornings—and I hope it does the same for yours. It’s the perfect combo of effortlessness and indulgence, wrapped up in one delicious pinwheel. I really think you’ll enjoy sharing these with your family or friends, watching them disappear bite by bite. Give it a try, and soon you’ll be passing this recipe along like a secret little breakfast gem.
Print
Sausage Breakfast Pinwheels Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Sausage Pinwheels are a savory, crowd-pleasing appetizer featuring a flavorful breakfast sausage and cream cheese filling rolled inside crescent roll dough, baked until golden and crispy. Perfect for brunch, parties, or snacks.
Ingredients
Saute Base
- 2 Tablespoons vegetable oil
- 2 cloves garlic minced
Sausage Mixture
- 1 pound ground breakfast sausage
- 4 ounces cream cheese
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Dough and Toppings
- 1 can crescent roll dough seamless sheet, not precut
- ½ cup cheddar cheese shredded
- 3 Tablespoons green onion minced
Instructions
- Heat Oil and Garlic: In a large saucepan, heat the vegetable oil over medium heat until shimmering. Add the minced garlic and cook for 2 to 3 minutes until fragrant and slightly golden.
- Cook Sausage: Add the ground breakfast sausage to the pan and cook, breaking it apart, for about 8 minutes until browned and cooked through. Drain excess fat, then transfer sausage to a mixing bowl.
- Mix Sausage Filling: To the warm sausage, add cream cheese, kosher salt, and black pepper. Stir until the cream cheese is fully incorporated. Adjust seasoning to taste depending on sausage saltiness. Refrigerate the mixture until cooled to room temperature, about 15 to 20 minutes.
- Prepare Dough Base: Lay a large rectangle of plastic wrap on your counter or cutting board. Unroll the crescent roll dough onto the center of the plastic wrap.
- Assemble Pinwheels: Spread the sausage mixture evenly over the dough surface, leaving a ½ inch strip along one long side free for sealing. Sprinkle shredded cheddar cheese and minced green onions evenly over the top.
- Roll and Seal: Using the plastic wrap as a guide, carefully roll the dough along the long edge into a log shape. Moisten the bare ½ inch strip with water and pinch to seal the seam completely. Wrap tightly in plastic wrap and freeze for 20 minutes until firm enough to slice cleanly.
- Preheat Oven: While dough chills, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Slice and Bake: Remove dough log from freezer and cut into 8 equal slices. Place slices on a parchment-lined baking sheet, spaced to allow expansion. Bake for 15 to 17 minutes, or until pinwheels are golden brown and cooked through.
Notes
- Ensure sausage is fully cooked before mixing with cream cheese to avoid undercooking.
- Use a seamless crescent roll dough sheet for easy rolling and even baking.
- If freezer space is limited, chilling in the refrigerator for 30 minutes can also help firm the roll.
- Feel free to substitute cheddar cheese with mozzarella or pepper jack for different flavors.
- Let pinwheels cool slightly before serving to avoid burns and help them set.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 55 mg
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