Sausage Pinwheels with Cheese

Sausage pinwheels are a perfect crowd-pleaser that bring together flaky crescent dough and a savory, cheesy filling with a touch of bell pepper for color and crunch. They make an easy yet impressive appetizer or snack that comes together quickly and satisfies everyone’s cravings for something warm and flavorful.

I first made these on a hectic weekend with friends dropping by unexpectedly. They disappeared within minutes, and I’ve kept making them ever since because everyone loves how easy and tasty they are.

Ingredients

• Extra-virgin olive oil: Cook the sausage to a perfect golden brown avoiding greasiness
• Ground Italian sausage: Choose a good quality one with flavorful herbs for a bold punch
• Red bell pepper: Adds sweetness and a slight crunch pick a firm and brightly colored one
• Cream cheese: Softened to blend smoothly into the filling
• Sharp white cheddar: Grated for sharpness and meltability freshly grated gives best texture
• Garlic: Freshly grated garlic brings brightness and depth to the cheese mix
• Kosher salt: Enhances all the flavors without overpowering
• Crescent roll dough: Two 8 ounce cans work best if kept cold to avoid tearing when rolling

Step-by-Step Instructions

Sauté the Sausage and Peppers:

Heat olive oil over medium-high heat until shimmering. Add the ground Italian sausage and cook thoroughly for about six minutes, breaking it up until no pink remains and the bits are crumbly. Stir in finely chopped red bell pepper and cook just until softened for about three minutes. Transfer mixture to a plate and let it cool to warm temperature before using. Cooling prevents melting the cheese and softening dough prematurely.

Mix the Cheese Filling:

In a small bowl, combine softened cream cheese, grated sharp cheddar, freshly grated garlic, and kosher salt. Stir until fully incorporated and smooth. This creamy mixture will bind together the filling and add a garlicky richness.

Roll and Fill the Dough:

On a clean work surface, gently roll out the crescent dough into a thirteen by five-inch rectangle. Pinch the seams firmly together to create a solid base. Using an offset spatula, spread the cheese mixture evenly over the dough leaving about a quarter inch border on all sides to prevent overflow when rolling. Sprinkle the sausage and pepper mixture evenly on top, pressing lightly so the filling stays put.

Form the Log and Freeze:

Starting with the long edge closest to you, tightly roll the dough away from you into a log shape. Place the log seam-side down on a parchment-lined baking sheet. Freeze for twenty minutes so it firms up, making slicing easier and cleaner.

Preheat Oven and Slice:

Place oven racks in the upper and lower thirds. Preheat oven to 375 degrees Fahrenheit. Remove the log from freezer and cut into half-inch thick rounds. Arrange rounds on two parchment-lined baking sheets spaced about one and a half to two inches apart. Rotate baking sheets halfway while baking to ensure golden even browning.

Bake and Serve:

Bake until the dough is golden, puffy and cooked through for about twenty minutes. These pinwheels are best enjoyed warm while cheese is gooey and sausage bites burst with flavor.

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Storage Tips

You can freeze the assembled log for up to one week, slicing and baking as needed for fresh-from-the-oven taste anytime. Once baked, store leftovers in an airtight container in the fridge for up to three days and reheat in the oven to restore crispiness.

Ingredient Substitutions

Swap Italian sausage for turkey or chicken sausage for a leaner option without losing that savory flavor. Feel free to experiment with cheeses like mozzarella, Swiss, or gouda depending on what you have. Adding sautéed onions with the peppers adds sweetness and complexity if you prefer a sausage and pepper inspired version.

Serving Suggestions

Pair these pinwheels with a crisp green salad or soup for an easy lunch or light dinner. They also make fun finger food alongside a variety of dips like marinara or ranch for parties. You can enjoy them warm or let them cool slightly and pack for midday snacks.

Pro Tips

• Keep crescent dough cold until just before rolling to prevent tearing and sticking
• Cool sausage mixture until warm not hot to avoid melting the cheese filling prematurely
• Use a small offset spatula for spreading the cheese to maintain the dough’s integrity and achieve an even layer

Common Recipe Questions

→ How do I prevent the dough from tearing while spreading the filling?

Keep the crescent dough cold right until use and avoid using too much flour on your work surface. Use an offset spatula to gently spread the filling, which offers better control than heavier utensils.

→ Can I make the sausage mixture ahead of time?

Yes, cooking the sausage mixture a day in advance and cooling it completely helps prevent the filling from melting the cheese and softening the dough prematurely.

→ What are good substitutions for the sausage used in this dish?

You can swap Italian sausage for turkey, chicken, or vegan sausage to suit preferences or dietary needs without sacrificing flavor.

→ How should I store leftover pinwheels?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze the unbaked log for up to 1 week before slicing and baking.

→ What cheeses can I use instead of cheddar and cream cheese?

Feel free to try mozzarella, Swiss, or gouda as alternatives for a different flavor profile and texture in the filling.

→ How can I serve these pinwheels?

They’re great for snacks, breakfast on the go, party appetizers, or paired alongside a fresh salad for a light meal.