Sausage Pinwheels Appetizers

I made some devilishly delicious sausage pinwheels for a potluck yesterday, and WOW! Those cheesy, bite-sized appetizers just flew off the platter.

Their savory pork sausage, creamy cheese, and flaky crescent roll dough made them a real hit. Every bite was more flavorful than the last.

Plus, I was able to prepare them the night before to save time.

I just had to bake them that morning while getting ready. Appetizers don’t get much easier than that!

These tips can help ensure your pinwheels turn out as delicious as possible.

Ingredients

• Pork Sausage: The savory, gently spiced base makes these pinwheels so flavorful and filling.
• Refrigerated Crescent Rolls: The golden, flaky crust holds the delectable filling.
• Cream Cheese: Creamy and tangy, this rich spread adds a smooth texture and indulgent flavor.
• Cheddar Cheese: It melts into the sausage for a cheesy, mouth-watering experience.

How to Make Sausage Pinwheels

Cook the sausage.

Cook it for about 10 minutes in a large skillet over medium-high heat. When it’s done, it should be uniformly browned and crumbly. Drain and set aside.

Prepare the dough.

Roll out and spray a sheet of wax paper with cooking spray. Then, unroll one of the crescent roll packages onto it. Pinch the seams together to create a solid sheet.

Add the filling.

Spread half the cream cheese over the dough. Leave a 1/2-inch border clean around the edges. Sprinkle half the sausage and half the cheddar over it.

Roll.

Carefully roll the dough lengthwise into a log, using the parchment paper to assist. Wrap the log tightly in plastic wrap.

Repeat & refrigerate.

Repeat steps 2 through 4 with the remaining ingredients. Then, place both logs into the fridge to chill until firm. (1 hour minimum)

Slice.

Preheat the oven to 375 degrees. Unwrap the chilled logs and cut them into pinwheels 1/2-inch thick. Arrange them on a baking sheet in a single layer.

Bake.

Bake for 10 to 15 minutes or until the pinwheels are golden brown.

Cool & serve.

Remove the baking sheets from the oven and let the pinwheels cool slightly. Then, transfer them to a serving platter and serve warm. Enjoy!

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Tips for the Best Sausage Pinwheels

Use sausage you enjoy. If you like spicy sausage, use it. Like it a little milder? Use it. Prefer turkey or even vegan sausage to pork? Use it! (I think you get the idea.)

Keep things chilly. Don’t set your crescent roll dough out early. The colder it is, the easier it will be to shape and roll. Keep each container refrigerated until you need it.

Try crescent roll sheets. You can make these pinwheels with regular crescent roll dough. You just need to pinch the perforations together to make a solid sheet. If you want to avoid all that, use crescent roll sheets instead.

Use a trusty offset spatula. I don’t know why, but it just works better than anything else. It makes it easier to spread the cream cheese and doesn’t rip the dough.

Give them space! The pinwheels will spread slightly while baking. Leave at least an inch of empty space between each one to prevent them from spreading into each other.

Be sharp. Dull knives will cause the pinwheels to get smashed. Use an extra-sharp, preferably serrated, blade.

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How to Store

Here’s how to prepare the pinwheels ahead of time and how to store them.

To Make Ahead: Follow the recipe, but stop short of cutting and baking the pinwheels. Simply wrap the logs tightly and pop them in the fridge. Leave them up to 24 hours. Then, take them out and finish the recipe as directed.

To Store: Let the leftover pinwheels cool completely. Then, refrigerate them in an air-tight container for up to 3 days. Place parchment or wax paper between layers to prevent sticking.

To Freeze: Arrange the cooled pinwheels on a baking sheet in a single layer. Freeze them until frozen solid. Then, freeze them for up to 2 months. Let them thaw in the fridge overnight before reheating.

To Reheat: Preheat the oven to 350 degrees Fahrenheit. Bake on a baking sheet until heated through. (About 5 to 7 minutes.)

Frequently Asked Questions

→ Can I use a different type of sausage?

Yes! You can use turkey, chicken, spicy, or even plant-based sausage depending on your taste preference.

→ Can these be made ahead of time?

Absolutely. Prepare the logs, wrap tightly, and refrigerate up to 24 hours before slicing and baking.

→ Do I need to cook the sausage first?

Yes, fully cook and drain the sausage before adding it to the crescent roll dough for best texture and safety.

→ What’s the best way to reheat leftovers?

Reheat in a 350°F oven for 5–7 minutes until heated through. Avoid microwaving to maintain crispness.

→ Can I freeze the baked pinwheels?

Yes, freeze cooled pinwheels in a single layer. Reheat from thawed or frozen in the oven for best results.

→ How do I keep the dough from sticking when rolling?

Spray your surface with cooking spray or use wax paper. Keep the dough cold until ready to use.