Best Sausage Pinwheels Recipes

SAUSAGE AND CREAM CHEESE PINWHEELS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease.
• Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge; wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll; wrap. Refrigerate rolls at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet.
• Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.

SAUSAGE PINWHEELS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.
• Roll one pastry sheet into an 8x12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.
• Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.

MAKE-AHEAD SAUSAGE PINWHEELS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely., Unroll 1 can of crescent dough and separate into 4 rectangles; pinch perforations to seal. Press each rectangle to 6x4-1/2 in.; spread each with 1/3 cup filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet, seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour., Cut each log into 10 slices. Bake on parchment-lined baking sheets until golden brown, 15-18 minutes. Serve warm. Freeze option: Freeze pinwheels in freezer containers, separating layers with waxed paper. To use, bake frozen pinwheels as directed, increasing time by 3-5 minutes.

CHEESY SAUSAGE PINWHEELS

Steps:

• Preheat oven to 375F.
• Unroll crescent roll dough on a lightly floured surface; press seams and perforations together.
• Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 inch of edges. Sprinkle with chives and the cheese. Carefully roll up from a long side, cut into 12 slices (or place in the fridge first to firm up)
• Place 1 inch apart on an ungreased baking tray
• Bake for 12-16 minutes or until golden brown.

SAUSAGE PINWHEELS

Steps:

• Take dough out of can in a whole sheet.
• Press perforated edges together to form one sheet of dough.
• Spread sausage over dough evenly.
• Starting with a long edge, roll dough and sausage into a log.
• Refrigerate log overnight or until firm.
• Slice 1/2 inch pieces from the log and place on baking sheet.
• Bake at 375 degrees for 12-18 minutes.

BUTTERMILK BISCUIT SAUSAGE PINWHEELS

Steps:

• With a pastry blender, cut shortening into flour. Add buttermilk; mix. On a lightly floured surface, knead for a few seconds, adding additional flour if necessary. Roll out on a lightly floured surface into a 12x9-in. rectangle. Spread sausage over dough. Roll up, jelly roll-style, starting from the short side Chill. Cut into 1/2-in. slices. Place, cut side down, on a lightly greased baking sheet. Bake at 425° for 25 minutes or until lightly browned.

SAUSAGE CHIVE PINWHEELS

Steps:

• Preheat oven to 375°. Unroll crescent dough on a lightly floured surface; press perforations to seal. Roll into a 14x10-in. rectangle., Spread sausage to within 1/2 in. of edges. Sprinkle with chives. Roll up carefully jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place 1 in. apart in an ungreased 15x10x1-in. pan., Bake until golden brown and sausage is cooked through, 12-16 minutes.

PERFECT SAUSAGE PINWHEELS

Steps:

• Heat oven to 450°F.
• Create dough with Bisquick mix and milk.
• On wax paper, roll out dough. Make it as close to a large thin square as possible (don't need to be perfect).
• Spread out sausage (uncooked) on dough. (it spreads easier if you put sausage in microwave for a 20 to 30 seconds).
• Start on one side and roll toward the other, creating a large log shape.
• (wrap up in wax paper and put a towel over it and place in the freezer for around 15 minutes if you want to slice easer. This is not necessary though).
• Slice into 1/2 inch pieces.
• Bake for 10 to 12 minutes, or until golden brown.

SIMPLE SAUSAGE PINWHEELS

Steps:

• 1. Preheat oven to 375 degrees. Roll out seamless crescent roll dough into a rectangle on lightly floured parchment or wax paper.
• 2. Spread 2/3 of a one lb roll of Sausage onto dough within a 1/2 inch on all edges. NOTE: May use whole roll, if desired.
• 3. Sprinkle 1 1/2 to 2 cups shredded cheddar cheese on top.
• 4. Beginning on long side, roll dough into a log.
• 5. With sharp knife cut log into twelve 1-inch size slices.
• 6. Place on cookie sheet that has been prepared with cooking spray.
• 7. Bake approximately 25 minutes until done & golden brown. Serve and enjoy!

SAUSAGE PINWHEELS WITH HERB GRAVY

Steps:

• In a large bowl, combine 2 cups flour, baking powder, 3/4 teaspoon chives, 3/4 teaspoon parsley, seasoned salt, 1/2 teaspoon tarragon and sugar. Cut in 2 tablespoons butter and shortening until mixture resembles coarse crumbs. Stir in 3/4 cup milk. On a floured surface, roll or pat dough into a 14x10-in. rectangle., Between two sheets of waxed paper, roll or pat sausage into a 14x8-in. rectangle. Peel off top sheet of waxed paper. Invert sausage onto dough, lining up sausage along one long edge of dough. Peel off remaining waxed paper. Starting with the long side covered with sausage, roll up jelly-roll style; pinch seam to seal. Wrap in waxed paper. Refrigerate for 45 minutes., Remove waxed paper; cut roll into 1-in. slices. Place cut side down in a greased 13x9-in. baking pan. Bake at 400° for 30-35 minutes or until golden., For gravy, melt remaining butter in a saucepan over medium heat. Add the remaining flour, chives, parsley, tarragon, pepper and pepper flakes; stir until blended. Gradually add remaining milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add bouillon; cook and stir over medium heat until dissolved. Serve immediately with pinwheels.

SAUSAGE BISCUIT PINWHEELS

Steps:

• Measure and mix dry ingredients.
• Using pastry cutter, a fork, or mixer, cut margarine (or butter) into dry mixture. Make a well in the center. Pour in 3/4 cups milk. Stir until dough is free from the sides of the bowl.
• Turn out onto floured counter top or board. Roll dough into a rough rectangle 1/4 inch thick.
• Open ground sausage and spread evenly on top of the dough.
• Roll up jelly-roll style.
• Cut roll into 1/2 inch slices (dough can be refrigerated overnight to ease the slicing if desired).
• Arrange the slices on oiled cookie sheets.
• Brush tops with milk or melted butter to aid browning.
• Bake in 450 degree oven for 12 - 15 minutes.
• Sometimes I mix 1/2 cheese or 1/2 teaspoon garlic powder with the dough in this recipe. The uncooked, unsliced roll can be wrapped and frozen for later use. Simply thaw, slice, bake and serve.

SAUSAGE MUSHROOM PINWHEELS

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, cream together the cream cheese and mayo. Add the mushrooms and sausage and mix well.
• Separate the dough into four rectangles and seal the perforations. Spread the cream cheese mixture over each rectangle leaving 1/4 an inch from the edges.
• Roll jelly-roll style starting with the short side and pinch to seal. Cut into six slices.
• Place cut-side down on a greased baking sheet. Bake for 10-15 minutes or until the dough is golden brown.
• Serve warm and refrigerate leftovers (if there are any).

EASY SAUSAGE PINWHEELS

Steps:

• 1. Saute broken apart sausage until no longer pink; drain. While sausage is still hot, add cream cheese and mix well. (The cream cheese will take out a lot of the "hot" from the sausage, leaving a really good flavoring.) On wax paper, parchment paper, or a chopping block, lay out crescent rolls, pressing together seams with your fingers to make one solid piece. Spoon in 1/2 sausage mixture and spread. Roll up into wax or parchment paper. Chill in refrigerator, about an hour (or in freezer for a few minutes) until able to slice into desired thickness pinwheels (about 1/2 inch). Repeat with other tube of crescents and other 1/2 of sausage mixture; you will have 2 rolls. When ready to cook, preheat oven to 375 degrees. Lay sliced pinwheels on parchment lined baking sheet and bake about 20 minutes or until browned, turning one time during cooking and maybe adjusting baking time accordingly if you have thinner slices. This recipe is very easy to 1/2 or to cook one now and freeze one for later. Whole recipe makes about 2 dozen, depending on how thick you slice them.

SAUSAGE AND CHEESE PINWHEELS

Steps:

• Preheat oven to 400.
• Sift together flour, baking powder, and salt.
• In mixer cut in butter.
• With mixer on, slowly add buttermilk until dough forms.
• On a floured surface need dough until smooth.
• Roll out into a rectangular form until it is about 1/4 an inch thick.
• In a medium sized bowl, mix together sausage, syrup, and mustard.
• Spread sausage mixture over dough.
• Sprinkle cheese over sausage mixture.
• Roll dough into a log.
• Cut 1 inch pieces from the log and place on greased baking sheet. (A serrated bread knife works best).
• Bake for 15 minutes or until golden brown.

SAUSAGE BISCUIT PINWHEELS

Steps:

• Preheat oven to 350 degrees.
• Tear a long sheet of wax paper, approximately 20 inches in length. Spray lightly with pam.
• Take out biscuits and separate. (I use Hungry Jack.) Place biscuits flat, in the middle of wax paper, so that you have two rows of five biscuits. Make sure edges touching.
• Press edges together and flatten biscuits so that you form one rectangle of dough. (This is done easier when the biscuits are at room temperature.).
• Spread raw sausage evenly on top of the dough. (I usually use Jimmy Dean Sage flavored sausage).
• Roll dough (lengthwise) so that you form one long log. Once the log is formed wrap in the wax paper and smooth out (and lengthen the log a bit).
• Unwrap log and slice into pinwheels. I generally get 20 to 24 slices out of one log.
• Place on lightly greased baking sheet and bake for approximately 20-25 minutes.
• Note: If you would like to freeze these for later use, only bake them for about 15 minutes. To reheat, place frozeen pinwheels in the oven and bake at 350 degrees for about 10 minutes.

SAUSAGE CRESCENT ROLL PINWHEELS RECIPE - (4.3/5)

Steps:

• Unroll crescent roll sheet and smooth seams together. Spread evenly with cream cheese, sausage and cheddar cheese. Roll up and bake in oven for about 15 minutes or until golden brown.

MAKEOVER SAUSAGE PINWHEELS WITH HERB GRAVY

Steps:

• In a large bowl, combine 2 cups flour, baking powder, 3/4 teaspoon chives, 3/4 teaspoon parsley, 1/2 teaspoon tarragon, seasoned salt, sugar and baking soda. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in buttermilk. On a floured surface, roll or pat dough into a 14x10-in. rectangle., Between two sheets of waxed paper, roll or pat sausage into a 14x8-in. rectangle. Peel off one side of waxed paper. Place sausage side on top of dough. Peel off remaining waxed paper. Starting with the long side covered with sausage, roll up jelly-roll style; pinch seam to seal. Wrap in waxed paper. Refrigerate for 45 minutes., Remove waxed paper; cut roll into 1-in. slices. Place cut side down in a 13x9-in. baking pan coated with cooking spray. Bake at 400° for 30-35 minutes or golden brown., For gravy, place remaining flour in a saucepan. Gradually stir in the half-and-half, bouillon, pepper, pepper flakes and remaining chives, parsley and tarragon until smooth. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. remove from the heat; stir in remaining butter. Serve immediately with pinwheels.

SAUSAGE, CREAM CHEESE PINWHEELS RECIPE - (4.3/5)

Steps:

• 1. Crumble sausage and cook thoroughly in a pan. Drain fat from pan and allow sausage to cool. 2. Combine cream cheese and sausage in a bowl and mix well. 3. Open package of crescents and roll out into a rectangle on a flat surface without separating the crescents. Press together and seal the perforated lines in the rolls. 4. Spoon sausage and cream cheese mixture onto the dough, spreading all over. 5. Roll the dough lengthwise. Wrap in parchment paper and refrigerate for at least 20 minutes, or throw it in the freezer if you're in a hurry. You could also make it the night before and leave it in the fridge overnight. The main thing is to get the roll firm enough to slice easily. 6. Cut slices to about 1/4 inch and place on cookie sheet. 7. Bake at 375 degrees for about 13-15 minutes or until they are golden on top.

SAUSAGE PINWHEELS

Steps:

• Sift dry ingredients together, cut in shortening and add milk. Roll out about 1/4 inch thick. Spread sausage on dough and roll up as for jelly roll. Chill. Slice thin and bake on cookie sheet ab out 30 minutes at 350.

SAUSAGE CHIVE PINWHEELS

Steps:

• Preheat oven to 375°. Unroll crescent dough onto a lightly floured surface; press perforations to seal. Roll into a 14x10-in. rectangle., Spread sausage to within 1/2 in. of edges. Sprinkle with chives. Roll up carefully jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place 1 in. apart in an ungreased 15x10x1-in. pan., Bake until golden brown and sausage is cooked through, 12-16 minutes.