Sausage Cream Cheese Pinwheels are an incredibly easy and satisfying appetizer, perfect for any occasion, offering a delightful combination of savory sausage and creamy cheese baked to golden perfection. This recipe is a game-changer for busy hosts and snack enthusiasts alike, providing a crowd-pleasing bite that’s remarkably simple to prepare.
Key Ingredients for Sausage Cream Cheese Pinwheels
- 1 pound breakfast sausage (pork or turkey, fully cooked)
- 8 ounces cream cheese, softened
- 1/4 cup finely chopped fresh chives (plus more for garnish, optional)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 (8-ounce) cans refrigerated crescent roll dough, uncooked
- 1 large egg, beaten (for egg wash)
- Sesame seeds or everything bagel seasoning (for topping, optional)
How to Make Sausage Cream Cheese Pinwheels
Sausage Cream Cheese Pinwheels are a triumph of simplicity and flavor, delivering a delightful explosion of savory sausage and rich cream cheese wrapped in flaky pastry. The magic lies in their effortless assembly and the irresistible aroma that fills your kitchen as they bake. With a preparation time of just 20 minutes and 20-25 minutes of baking, you’ll have a stunning appetizer ready for any gathering.
Step-by-Step Instructions
- Prepare the Sausage Mixture: In a medium bowl, break apart the cooked breakfast sausage. Add the softened cream cheese, finely chopped chives, garlic powder, onion powder, and black pepper. Mix thoroughly with a fork or spoon until all ingredients are well combined and the mixture is creamy and uniform. Ensure the cream cheese is fully incorporated to create a smooth filling.
- Unroll and Prepare the Dough: Unroll the two cans of refrigerated crescent roll dough onto a clean, lightly floured surface. Separate the dough into individual triangles. Pinch the seams together between each triangle to form one large rectangle for each can of dough, creating a continuous sheet. You’ll end up with two large rectangles of dough.
- Spread the Filling: Evenly spread the sausage and cream cheese mixture over each of the two large dough rectangles, leaving about a 1/2-inch border along one of the long edges. This border will help seal the pinwheels. Don’t worry if it’s not perfectly smooth; texture is part of the charm.
- Roll the Pinwheels: Starting from the long edge opposite the plain border, carefully and tightly roll each dough rectangle into a log. Roll them as snugly as possible to ensure compact pinwheels. The plain border should be the final edge to seal against.
- Chill the Logs: Once rolled, wrap each log tightly in plastic wrap and place them in the refrigerator for at least 30 minutes. This chilling step is crucial; it will firm up the dough and the filling, making it much easier to slice and preventing the pinwheels from losing their shape.
- Slice the Pinwheels: Once chilled, unwrap the dough logs. Using a sharp knife, cut each log into 1/2-inch thick slices. You should get approximately 10-12 pinwheels from each log, for a total of 20-24 pinwheels.
- Arrange and Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange the sliced pinwheels onto the prepared baking sheet, leaving about 1 inch of space between each one to allow for expansion.
- Apply Egg Wash and Toppings: In a small bowl, beat the large egg. Brush the tops of each pinwheel lightly with the beaten egg. If desired, sprinkle sesame seeds or everything bagel seasoning over the egg wash for an extra layer of flavor and texture.
- Bake to Perfection: Bake for 20-25 minutes, or until the pinwheels are puffed up, golden brown, and the centers are cooked through. Keep an eye on them as oven temperatures can vary. The aroma during baking is absolutely divine!
- Cool and Serve: Let the Sausage Cream Cheese Pinwheels cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm and enjoy the irresistible combination of flavors and textures!
Why You’ll Love This Sausage Cream Cheese Pinwheels
You’ll adore these Sausage Cream Cheese Pinwheels for their incredibly addictive, creamy, and savory flavor profile, featuring a delightful contrast between the rich, herby sausage filling and the flaky, golden-brown pastry. They’re a budget-friendly alternative to store-bought appetizers, allowing you to impress guests without breaking the bank. The harmonious blend of spices elevates the humble ingredients, offering a satisfying experience that rivals even complex party dips.
Think of them as a more elegant, bite-sized cousin to a classic sausage roll, but with the added indulgence of cream cheese that melts into every delicious bite. Unlike a messy dip, these pinwheels are perfectly portioned and easy to handle, making them ideal for any gathering. So, why wait? Gather your ingredients and whip up a batch of these incredible Sausage Cream Cheese Pinwheels for your next get-together – you won’t regret it!
Storing and Reheating Tips
To store leftover Sausage Cream Cheese Pinwheels, allow them to cool completely on a wire rack. Once cooled, place them in an airtight container or a resealable plastic bag. They will stay fresh in the refrigerator for up to 3-4 days.
For freezing, it’s best to freeze them before baking. Arrange the uncooked, sliced pinwheels on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Then, transfer the frozen pinwheels to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
To reheat baked pinwheels, place them on a baking sheet in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through and slightly crisp. For frozen, uncooked pinwheels, bake them directly from frozen at 375°F (190°C) for 25-30 minutes, or until golden brown and cooked through, adding a few extra minutes as needed.
Final Thoughts
These Sausage Cream Cheese Pinwheels are a true testament to how simple ingredients can create something truly extraordinary. Their irresistible taste and ease of preparation make them a go-to recipe for any occasion. We hope you’ll give them a try and discover your new favorite appetizer!
Sausage Cream Cheese Pinwheels
Ingredients
Equipment
Method
- In a medium bowl, break apart the cooked breakfast sausage. Add the softened cream cheese, finely chopped chives, garlic powder, onion powder, and black pepper. Mix thoroughly with a fork or spoon until all ingredients are well combined and the mixture is creamy and uniform. Ensure the cream cheese is fully incorporated to create a smooth filling.1 pound breakfast sausage, 8 ounces cream cheese, 0.25 cup fresh chives, 0.25 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon black pepper
- Unroll the two cans of refrigerated crescent roll dough onto a clean, lightly floured surface. Separate the dough into individual triangles. Pinch the seams together between each triangle to form one large rectangle for each can of dough, creating a continuous sheet. You’ll end up with two large rectangles of dough.2 8-ounce cans refrigerated crescent roll dough
- Evenly spread the sausage and cream cheese mixture over each of the two large dough rectangles, leaving about a 1/2-inch border along one of the long edges. This border will help seal the pinwheels. Don’t worry if it’s not perfectly smooth; texture is part of the charm.1 pound breakfast sausage, 8 ounces cream cheese, 0.25 cup fresh chives, 0.25 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon black pepper
- Starting from the long edge *opposite* the plain border, carefully and tightly roll each dough rectangle into a log. Roll them as snugly as possible to ensure compact pinwheels. The plain border should be the final edge to seal against.
- Once rolled, wrap each log tightly in plastic wrap and place them in the refrigerator for at least 30 minutes. This chilling step is crucial; it will firm up the dough and the filling, making it much easier to slice and preventing the pinwheels from losing their shape.
- Once chilled, unwrap the dough logs. Using a sharp knife, cut each log into 1/2-inch thick slices. You should get approximately 10-12 pinwheels from each log, for a total of 20-24 pinwheels.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange the sliced pinwheels onto the prepared baking sheet, leaving about 1 inch of space between each one to allow for expansion.
- In a small bowl, beat the large egg. Brush the tops of each pinwheel lightly with the beaten egg. If desired, sprinkle sesame seeds or everything bagel seasoning over the egg wash for an extra layer of flavor and texture.1 large egg, sesame seeds or everything bagel seasoning
- Bake for 20-25 minutes, or until the pinwheels are puffed up, golden brown, and the centers are cooked through. Keep an eye on them as oven temperatures can vary. The aroma during baking is absolutely divine!
- Let the Sausage Cream Cheese Pinwheels cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm and enjoy the irresistible combination of flavors and textures!