Sausage Pinwheels
Made with simple ingredients, these Sausage Pinwheels are the perfect anytime savory appetizer! These are perfect for game day, an afternoon snack, or to serve along with cocktails in the evening.
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Thanks to crescent rolls and a collection of only 5 ingredients, this sausage pinwheels recipe is great for home chefs of all skill levels and comes together in just a few minutes of prep!
Why this Recipe Works
Simple and easy to make, the end result is well worth a few minutes of quick prep in the kitchen! Filled with sausage and peppers, these pinwheels reach the next level when you add cream cheese and melty mozzarella.
Can't get enough sausage in your cooking? Try my Puff Pastry Sausage Rolls or these delicious Sausage Muffins with Gravy for a hearty breakfast option.
Ingredients Needed
- Ground Italian Sausage: I like to use spicy Italian sausage for this recipe.
- Cream Cheese: Gives the filling a rich and creamy texture.
- Bell Peppers: Red bell peppers offer the most color, but feel free to mix and match other colors of bell pepper as well.
- Green Onions
- Mozzarella Cheese: A fantastic melty cheese that pairs well with the bold and spicy sausage flavor.
- Crescent Roll Dough: Store-bought dough is the perfect shortcut for these appetizer pinwheels!
How to Make these Sausage Pinwheels
- Step 1: In a large skillet, crumble sausage and cook over medium-high heat until browned.
- Step 2: Add the red pepper and cook until it is softened. Set aside to cool.
- Step 3: In a medium bowl, mix the cream cheese, mozzarella, and green onions.
- Step 4: Lay out the dough on a cutting board. Press the seams together for the best results.
- Step 5: Spread the cream cheese mixture over the dough.
- Step 6: Spoon the sausage mixture evenly over the cream cheese.
- Step 7: Carefully roll one long edge of the dough over the filling and continue until you have a log.
- Step 8: Use a sharp knife to slice the log into even pieces.
- Step 9: Add pinwheels to a baking sheet lined with parchment paper.
- Step 10: Bake at 375 degrees F for 15 to 18 minutes, then cool slightly and serve.
Recipe Tips
- Place the log of dough into the freezer before cutting to make the process easier. Wrap in plastic wrap to help the log keep its shape.
- A serrated knife is particularly good for slicing your pinwheels.
- Be sure to leave room around the edges of the dough so you can properly seal it once you've rolled it up.
- When it comes to the cheese, I recommend shredding your own. Pre-shredded cheese has a coating that prevents sticking but also makes it less melty.
- Cheddar cheese or Parmesan cheese can be used instead of or alongside the mozzarella.
Recipe FAQ's
If your oven is too hot, this can cause the dough to look golden brown and fully done on the outside but still need some time to cook all the way through. Also be sure that your filling is properly cooked and then drained of excess liquid to avoid moisture on the inside.
This is likely due to overfilling, so be sure not to add too much of the sausage mixture to the dough before baking.
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Sausage Pinewheels
Ingredients
- 1 pound ground Italian sausage I used spicy
- 8 ounce cream cheese softened
- 1/2 cup red pepper finely chopped
- 1/8 cup green onion chopped
- 1 cup mozzarella cheese shredded
- 2 (8 ounce cans) refrigerated crescent roll dough
Instructions
- Heat a large skillet on medium high heat and add the ground sausage. Cook sausage breaking it up with a wooden spoon until no longer pink.
- Add in the red bell pepper and cook another 3-4 minutes. Transfer to a plate to cool.
- In a small bowl add the softened cream cheese, mozzarella cheese and green onions and mix until combined.
- Roll out the crescent roll dough and press the seams together. see notes
- Spread 1/2 of the cream cheese evenly over the top, leaving 1/4 inch border on the longest sides.
- Spread 1/2 of the cooled sausage mixture evenly over the cream cheese.
- Starting with the long side, roll tightly into a log and pinch the seam closed, and place seam side down onto a piece of parchment paper. Place into the freezer for 20 minutes. Repeat with the remaining log.
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Remove the logs from the freezer and cut them into 10 even discs.
- Place the pinwheels onto the prepared baking sheet.
- Bake the pinwheels for 15-18 minutes or until golden brown.
Notes
- You can use regular crescent roll dough or the sheets. Make sure you pinch the perforated piece of crescent dough together.
- Store leftovers in an airtight container for 3-4 days reheat in the microwave or an airfryer.
