Sausage and Cream Cheese Pinwheels

Recipe View 1 mins Gather all ingredients for a smooth cooking process.

Recipe View 10 mins In a large skillet over medium-high heat, cook and stir the sausage until browned and crumbly (approximately 10 minutes). Drain off any excess grease.

Recipe View 2 mins Unroll one package of crescent roll dough onto a lightly floured work surface. Pinch the perforations together to create a seamless sheet of dough.

Recipe View 2 mins Spread half of the softened cream cheese evenly over the dough, leaving a 1/2-inch border around the edges.

Recipe View 2 mins Sprinkle half of the cooked sausage evenly over the cream cheese layer.

Recipe View 1 hrs Starting from a long edge, tightly roll the dough around the filling to form a log. Wrap the log securely in plastic wrap or parchment paper. Repeat this process with the remaining dough, cream cheese, and sausage to create a second log. Refrigerate both logs for at least 1 hour to allow them to firm up, making slicing easier.

Recipe View 5 mins Preheat your oven to 375 degrees F (190 degrees C). Remove the chilled sausage rolls from the refrigerator and unwrap them. Using a sharp knife, slice each roll into 1/2-inch-thick pinwheels. Arrange the pinwheels on a baking sheet, leaving a little space between each.

Recipe View 13 mins Bake in the preheated oven for 10 to 15 minutes, or until the pinwheels are golden brown and the dough is fully cooked. Let them cool slightly before serving.