Sausage and Cream Cheese Pinwheels

Ingredients

• 1 pound bulk pork sausage
• 2 packages refrigerated crescent rolls , 8 ounce
• 1 package cream cheese , 8 ounce

Instructions

1. 1

   Gather the ingredients.

2. 2

   Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, about 10 minutes; drain and discard grease.

3. 3

   Spread dough from one package crescent rolls out onto a work surface; pinch perforations together to create a single sheet of dough.

4. 4

   Spread 1/2 of the cream cheese over dough, leaving a 1/2-inch margin on each edge.

5. 5

   Sprinkle 1/2 of the cooked sausage evenly over cream cheese.

6. 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.

7. 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.

8. 8

   Bake in the preheated oven until golden brown, 10 to 15 minutes.