November 29, 2012

Sausage Cream Cheese Crescent Pinwheels

posted by Lindsay

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.

MY OTHER RECIPES

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
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

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

Instructions

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.

Enjoy!

40 comments

Janelle December 4, 2012 @ 1:04 pm Reply
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!
- lifeloveandsugar December 4, 2012 @ 3:52 pm Reply
  I can’t believe none of you guys have heard of these! They are soooo good! I have no doubt you will love them jnelly! Do a moan and fist pump for me when you first bite into them 🙂
Abby February 13, 2013 @ 3:46 pm Reply
How many does that make? I’m looking at feeding a small army with finger foods soon. Thanks! 🙂
- Life, Love and Sugar February 14, 2013 @ 8:38 am Reply
  Hey Abby! You should be able to get around 20-25 of them, depending on how thick you cut them. Good luck with feeding your army. 🙂
  - abby February 14, 2013 @ 10:46 am
    Perfect! Thanks!!
Pingback: Sausage Cream Cheese Crescent Pinwheels |
- sharon January 27, 2014 @ 1:41 pm Reply
  what are crescent rolls?
  - [email protected] January 28, 2014 @ 10:58 am
    Here’s a link to them.
Lisa October 1, 2013 @ 1:44 pm Reply
Without trying to sound crazy…. Am I missing it or do you not drain the sausage?
- [email protected] October 1, 2013 @ 4:19 pm Reply
  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!
james hamlin October 1, 2013 @ 7:15 pm Reply
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
- [email protected] October 2, 2013 @ 10:52 am Reply
  The english muffins sound good too!
Rachael December 17, 2013 @ 8:09 am Reply
Do you use some kind of cut out to get them in a circular shape? They look delicious!
- [email protected] December 17, 2013 @ 3:28 pm Reply
  Thanks Rachael! When you roll it up lengthwise, it’s like a little log. When you slice them, they have that round shape.
  - Robin August 28, 2014 @ 6:21 pm
    Do you cut them before or after they are cooked?
  - [email protected] August 29, 2014 @ 4:53 pm
    You cut them before you cook them.
Melissa December 27, 2013 @ 9:53 am Reply
Do you use breakfast sausage or regular??
- [email protected] December 28, 2013 @ 12:06 pm Reply
  I use regular ground sausage.
  - Sally Shutts January 25, 2014 @ 1:55 pm
    i bet hot turkey sausage would be good
  - [email protected] January 25, 2014 @ 4:14 pm
    I bet it would!
Ashley July 15, 2014 @ 4:58 pm Reply
Do you slice them through before baking or after?
- [email protected] July 15, 2014 @ 7:02 pm Reply
  Slice before baking.
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Heather October 9, 2014 @ 4:20 pm Reply
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!
funsize wife January 9, 2015 @ 9:50 am Reply
These look great! I’m thinking sweet Italian sausage and a dash of oregano. Hope they make it out of the kitchen!
funsize wife January 19, 2015 @ 8:49 pm Reply
Did you know that crescent roll dough comes in a sheet now? It is perfect for this recipe.
- [email protected] January 21, 2015 @ 10:48 pm Reply
  Yes, it’s wonderful! I can’t find it at every store though.
Dolores January 22, 2015 @ 1:28 pm Reply
These sound good, but in am English, what are crescent rolls I’ve never heard of them before?
- [email protected] January 26, 2015 @ 10:48 am Reply
  Crescent rolls are a pillsbury product. Here’s a link.
fun size wife January 23, 2015 @ 5:50 pm Reply
Make 2 batches because one batch will never get out of the kitchen!
Katie February 4, 2015 @ 7:19 pm Reply
I want to make these and bring them to work tomorrow, are they good served at room temp the next day?
- [email protected] February 6, 2015 @ 4:18 pm Reply
  They are best warm, but they will be fine at room temperature. These are always popular, no matter what. 🙂
Amanda September 18, 2015 @ 4:48 pm Reply
Can you freeze for a week or two after making it?
- [email protected] September 21, 2015 @ 2:14 pm Reply
  It should be ok. They might be a little soft though. Freshly baked is best.
Jessica February 8, 2016 @ 4:06 pm Reply
Can you be more specific with the type of sausage you use? When you say ground sausage, where do you get your sausage and what exactly is it called? Thanks!
- Lindsay February 13, 2016 @ 3:48 pm Reply
  It’s from Publix. I don’t remember exactly how they label it.
JenLeighWheel December 11, 2016 @ 1:47 pm Reply
We make Bisquik Sausage Balls multiple times during the holiday/football season every year. However, this year we are all mostly burned out on making/eating them (didn’t think this day would come, lol). I stumbled across this recipe today and I think it sounds like the perfect alternate to our usual sausage balls! However…One ingredient that my family loves about the balls is the sharp cheddar (no cream cheese is used). Do you think you could use sharp cheddar (such as Old English Sharp Cheddar that comes in a jar) instead of the cream cheese and make/bake the same way?
- Lindsay December 19, 2016 @ 10:53 pm Reply
  I’ve never seen cheese in a jar, so I’m not sure exactly. I think it could be ok though. Another option would be to use half cream cheese and then add some cheddar.
Maureen December 5, 2017 @ 1:15 pm Reply
I made these – then put them in the fridge, intending to cook them the next day, but then things came up and it never happened. How long can these stay in the fridge rolled and ready to cook?
Thanks!
- Lindsay December 8, 2017 @ 10:09 am Reply
  They should be fine for a couple days. There’s nothing in them that would go bad.

Sausage Cream Cheese Crescent Pinwheels