Can I use pre-cooked sausage for the Sausage Breakfast Pinwheels Recipe?

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.

What type of dough should I use if I can’t find a crescent roll dough seamless sheet?

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.

Can I make these Sausage Breakfast Pinwheels Recipe dairy-free?

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.

How do I keep the pinwheels from getting soggy?

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!

Sausage Breakfast Pinwheels: Irresistibly Fluffy & Cheesy

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

Scale

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

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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