Sausage and Cream Cheese Pinwheels Recipe
If you’re searching for an irresistible snack that’s bursting with flavor and perfect for any occasion, the Sausage and Cream Cheese Pinwheels Recipe is your new best friend. These golden, flaky delights combine spicy or mild breakfast sausage with creamy, cheesy goodness rolled inside buttery crescent dough, creating a harmonious bite that’s just begging to be devoured. Quick to prepare and guaranteed to impress, this recipe turns simple ingredients into a crowd-pleasing treat everyone will rave about.
Ingredients You’ll Need
This Sausage and Cream Cheese Pinwheels Recipe thrives on a handful of straightforward ingredients, each playing a crucial role in building layers of flavor, texture, and color. From the savory sausage to the creamy filling and the perfectly flaky dough, every element counts to make this appetizer shine.
- 1 pound breakfast sausage (spicy or mild, depending on preference): The star protein, adding richness and a sizzle of spice if you prefer it hot.
- 1 package (8 oz) cream cheese, softened: Creates that luscious, creamy base that combines all the flavors beautifully.
- 1/4 cup shredded cheddar cheese: Adds a sharp, melty touch that complements the sausage perfectly.
- 1/4 teaspoon garlic powder: Infuses a subtle savory depth.
- 1/4 teaspoon onion powder: Enhances flavor complexity without overpowering.
- 1/4 teaspoon crushed red pepper flakes (optional, for heat): A sneaky little punch for those who like it spicy.
- 1 can (8 oz) crescent roll dough: The golden wrapper that crisps up around the filling to create those signature pinwheel swirls.
- 1 tablespoon chopped fresh parsley (optional, for garnish): Adds a fresh, vibrant pop of color and a hint of earthiness.
How to Make Sausage and Cream Cheese Pinwheels Recipe
Step 1: Cook the Sausage
Start by heating your skillet over medium heat, then crumble in the breakfast sausage, breaking it apart as it cooks. The goal here is to cook it thoroughly until browned and no longer pink, which takes about 6 to 8 minutes. Once cooked, drain any grease so your pinwheels don’t get soggy, and set the sausage aside to cool just a bit before mixing.
Step 2: Prepare the Cream Cheese Mixture
While the sausage cools, combine softened cream cheese and shredded cheddar in a bowl. Add in the garlic powder, onion powder, and crushed red pepper flakes if you want some heat. Stir everything together until completely smooth and uniform—this creamy mixture is what binds the pinwheels’ flavor components and keeps every bite lovely and luscious.
Step 3: Mix Sausage with Cheese
Once the sausage has cooled slightly (warm, but not hot), fold it gently into the cream cheese blend. This ensures that every swirl of donut dough is packed with that perfectly balanced cheesy and savory sausage filling.
Step 4: Roll Out the Dough
Take your crescent roll dough out and carefully unroll it into one large rectangular sheet, rather than separating it into the usual triangles. Pinch any seams firmly so the dough stays solid for rolling. This step sets the stage for your pinwheels’ beautiful shape and prevents filling from spilling out during baking.
Step 5: Spread the Filling and Roll It Up
Evenly spread the sausage and cream cheese mixture over the dough, leaving a quarter-inch border around the edges. Then, starting from one long side, roll up the dough tightly into a log. Be sure to pinch the seam closed to keep everything nestled inside as you slice.
Step 6: Slice and Bake
Using a sharp knife, cut the rolled dough into 1-inch pinwheels. Lay them out spaced apart on a prepared baking sheet lined with parchment or lightly greased to prevent sticking. Bake at 375°F (190°C) for 12 to 15 minutes until the pinwheels turn golden brown and the filling bubbles enticingly. Let them cool briefly before serving for maximum enjoyment.
How to Serve Sausage and Cream Cheese Pinwheels Recipe
Garnishes
A sprinkle of freshly chopped parsley is a simple yet effective garnish that brings a refreshing burst of green and a subtle herbal note. If you want to up the visual appeal or add a little zing, serve with a side of your favorite dipping sauces like spicy mustard, ranch, or even a tangy barbecue sauce.
Side Dishes
These pinwheels pair wonderfully with crisp salads or fresh veggies to balance their rich filling. Think crunchy celery sticks, carrot ribbons, or even a bright tomato cucumber salad to add freshness alongside the warm, cheesy bites.
Creative Ways to Present
Arrange the Sausage and Cream Cheese Pinwheels Recipe on a festive platter with colorful toothpicks for easy grabbing at parties or game days. You can also line a bread basket with a cloth napkin and nestle the pinwheels inside for a cozy, inviting presentation that’ll make guests feel right at home.
Make Ahead and Storage
Storing Leftovers
If you happen to have any pinwheels leftover (which might be difficult), store them in an airtight container in the refrigerator. They will keep well for 3 to 4 days, allowing you to enjoy them again without losing that delicious flavor and texture.
Freezing
You can freeze unbaked pinwheels by arranging them on a baking sheet and placing them in the freezer until firm. Then transfer to a freezer bag or container. When you’re ready to bake, there’s no need to thaw—just add a couple of extra minutes to the baking time.
Reheating
To bring leftover pinwheels back to life, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes until warm and crisp again. Avoid microwaving if you want to keep that delightful flaky texture intact.
FAQs
Can I use a different type of sausage in the Sausage and Cream Cheese Pinwheels Recipe?
Absolutely! Feel free to swap breakfast sausage for Italian sausage, chorizo, or even a plant-based sausage alternative depending on your taste preferences and dietary needs.
Is there a vegetarian option for this recipe?
You can make a vegetarian version by replacing the sausage with sautéed mushrooms, diced bell peppers, or cooked lentils seasoned with your favorite spices to mimic that savory depth.
Can I make these ahead of time and bake later?
Yes, the pinwheels can be assembled, wrapped tightly, and stored in the refrigerator for up to 24 hours before baking, which makes them perfect for prepping ahead of a party or gathering.
How spicy are the pinwheels if I include the crushed red pepper flakes?
The crushed red pepper flakes add a gentle, warming heat that complements the sausage without overpowering the flavor. You can always adjust or omit them based on your spice tolerance.
What’s the best type of cheese to use in this recipe?
Sharp cheddar is a classic choice because of its bold flavor and melting quality, but feel free to experiment with mozzarella for a milder taste or pepper jack if you want an extra kick.
Final Thoughts
Making the Sausage and Cream Cheese Pinwheels Recipe is like giving yourself a delicious little gift that’s perfect for sharing or savoring solo. The combination of savory sausage, creamy cheese, and flaky dough is pure comfort wrapped up in a delightful bite. Don’t wait—roll up your sleeves, gather the ingredients, and create these irresistible pinwheels that will quickly become a timeless favorite in your kitchen!
Print
Sausage and Cream Cheese Pinwheels Recipe
- Total Time: 25 minutes
- Yield: 12 servings 1x
Description
Delicious and savory sausage and cream cheese pinwheels featuring spicy or mild breakfast sausage blended with creamy cheeses and aromatic spices, all rolled up in flaky crescent dough for a perfect appetizer or snack that’s easy to prepare and sure to impress.
Ingredients
Sausage Mixture
- 1 pound breakfast sausage (spicy or mild, depending on preference)
- 1 package (8 oz) cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Dough
- 1 can (8 oz) crescent roll dough
Garnish
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking during baking.
- Cook Sausage: In a skillet over medium heat, cook the breakfast sausage while breaking it apart with a spoon. Cook until fully browned and no longer pink, about 6-8 minutes. Drain excess grease and set sausage aside to cool slightly.
- Prepare Cheese Mixture: In a large bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and crushed red pepper flakes if using. Stir until the mixture is smooth and well combined.
- Combine Sausage and Cheese: Once the sausage has cooled a bit, add it to the cream cheese mixture and stir thoroughly to create an even filling.
- Prepare Dough: Roll out the crescent roll dough on a flat surface, keeping the dough in one large sheet by pinching the seams together to form a solid sheet instead of separate triangles.
- Spread Filling: Evenly spread the sausage and cream cheese mixture over the dough, leaving about a 1/4-inch border around the edges for sealing.
- Roll and Cut: Starting from one edge, carefully roll the dough tightly into a log shape, pinching the seam to seal it well. Then cut the log into 1-inch wide pinwheels using a sharp knife.
- Arrange on Baking Sheet: Place the pinwheels spaced with a little room between each one on the prepared baking sheet.
- Bake: Bake in the preheated oven for 12-15 minutes until the pinwheels are golden brown and the filling is bubbly and hot.
- Cool and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Notes
- Using mild or spicy sausage can adjust the heat level to your preference.
- Ensure the cream cheese is softened to mix easily with the other ingredients.
- Pinching the crescent roll seams together prevents filling from leaking during baking.
- You can add extra herbs like chives or oregano to the filling for added flavor.
- Serve these pinwheels as a party appetizer, snack, or even a fun breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
