Easy sausage pinwheels made with crescent roll dough and cream cheese. Good for brunch or parties!
Ingredients
- 1 pound bulk pork sausage
- 2 , 8 ounce
- 1 , 8 ounce
Instructions
-
1
Gather the ingredients.
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2
Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, about 10 minutes; drain and discard grease.
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3
Spread dough from one package crescent rolls out onto a work surface; pinch perforations together to create a single sheet of dough.
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4
Spread 1/2 of the cream cheese over dough, leaving a 1/2-inch margin on each edge.
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5
Sprinkle 1/2 of the cooked sausage evenly over cream cheese.
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6
Starting at a long edge, roll dough around filling into a log; wrap in plastic wrap or parchment paper. Repeat to make and wrap a second roll. Refrigerate rolls until firm, at least 1 hour.
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7
Preheat the oven to 375 degrees F (190 degrees C). Remove rolls from the refrigerator and unwrap. Cut rolls into 1/2-inch-thick slices and place onto a baking sheet.
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8
Bake in the preheated oven until golden brown, 10 to 15 minutes.
Nutrition Facts
Per serving
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