Sausage Cream Cheese Crescent Pinwheels

So a couple weeks ago I got together with some of my favorite ladies for a luncheon prior to us all going to see The Twilight Saga: Breaking Dawn Part 2 together. My mom and I were hosting the lunch and one of the things we decided to include was Sausage Cream Cheese Crescent Pinwheels, which amazingly my mom had not heard of.

Now I initially wasn’t going to blog about this amazing appetizer because I assumed most people were already aware of them – despite my mother’s lack of awareness. So imagine my shock when the other 4 women showed up and had also never heard of them!

Seriously!?!? These will change your life!

And they did. They could not stop eating them. And the best part is that they are SO easy to make. So easy that my mom had me make some for the Panther’s tailgate the next morning. They were a hit at the game too. They are always a hit. They are just that good.

So for those of you who live under a rock (no offense, I love you all), this recipe is for you. Get aquatinted with these tasty things because you will want to make them over and over. You’re welcome.

Sausage Cream Cheese Crescent Pinwheels

Yield: about 20-25 pinwheels


8 oz package cream cheese
about 1 lb sausage
1 package of crescent rolls


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.
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  1. Shut up that sounds AMAZING. You can add me to the list of people who’s never heard of them but excited to make them. Love your ideas Linds!

  2. How many does that make? I’m looking at feeding a small army with finger foods soon. Thanks! :)

  3. Without trying to sound crazy…. Am I missing it or do you not drain the sausage?

    • says:

      Hi Lisa! You don’t sound crazy, I guess I just kind of assumed that step since I’m so used to doing it, but you’re right, it should probably be written just in case. I’ll add it now. Thanks!

  4. james hamlin says:

    Hi.. have made these for years, especially when camping.. instead of the crescent rolls, we use english muffins.. but i am going to try the crescent rolls.. Thank you for some great recipes

  5. Do you use some kind of cut out to get them in a circular shape? They look delicious!

  6. Do you use breakfast sausage or regular??

  7. Do you slice them through before baking or after?

  8. I have made this with mild turkey sausage before and it was great. Also, f you add 1 tsp dried mustard and 1/4 tsp dried dill to the sausage/cream cheese mixture, it is even better!
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  9. funsize wife says:

    These look great! I’m thinking sweet Italian sausage and a dash of oregano. Hope they make it out of the kitchen!

  10. funsize wife says:

    Did you know that crescent roll dough comes in a sheet now? It is perfect for this recipe.

  11. These sound good, but in am English, what are crescent rolls I’ve never heard of them before?

  12. fun size wife says:

    Make 2 batches because one batch will never get out of the kitchen!

  13. I want to make these and bring them to work tomorrow, are they good served at room temp the next day?

    • says:

      They are best warm, but they will be fine at room temperature. These are always popular, no matter what. :)

  14. Can you freeze for a week or two after making it?

  15. what are crescent rolls?

  16. says:


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