Sausage Pinewheels
Bold and savory, these pinwheels are stuffed with sausage and peppers paired with rich and melty cheese for the ultimate appetizer!
Servings 20 pinwheels
Calories 136kcal
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.
Nutrition
Serving: 1pinwheel | Calories: 136kcal | Carbohydrates: 1g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 238mg | Potassium: 86mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 0.3mg
