Sausage and Cream Cheese Pinwheels
Have you discovered the magic of sausage and cream cheese pinwheels? These savory, velvety treats will be a hit at your next gathering.
Whether you’re hosting a holiday party, headed to a potluck, or simply looking for a delicious snack at home, these tasty pinwheels will hit the spot.
Sausage and cream cheese pinwheels have their roots in classic American comfort food. With the rise of refrigerated crescent dough in the mid-20th century, home cooks began experimenting with new recipes, and pinwheels quickly became a popular appetizer.
Over time, creative cooks have added their twists, and today there are many pinwheel recipes to choose from. A sausage and cream cheese combo remains my family’s favorite among all the variations. This one has a little bit of a sweet and spicy twist, so keep reading!
What to serve with sausage and cream cheese pinwheels
Ready to wow your guests and watch as they savor every scrumptious bite? This delicious and classic appetizer goes with many different types of appetizers and is appropriate for just as many occasions.
Since you make them jelly-roll style and slice them to reveal the ingredients spiraled inside, they make for a creative presentation. You can serve them at a party or as an appetizer with various dipping sauces, such as ranch or barbecue sauce. Add a cool, crunchy element to your spread with a veggie platter.
For a sweet counterpart to these savory pinwheels, add some dessert options like cookies, cupcakes, muffins or chocolate-dipped strawberries.
For a quick lunch or dinner, pair a few pinwheels with a fresh salad, like a mixed green salad or a tangy coleslaw, to balance their richness.
Pair a drink of light and fruity sparkling water with fresh fruit slices or a homemade fruit punch.
Kitchen equipment needed
- Large mixing bowl
- Large skillet
- Parchment paper
- Plastic wrap
- Baking sheet
Ingredients needed to make sausage cream cheese pinwheels
Here are the items to gather for making these treats, plus a bit about what each brings to the recipe.
- Breakfast Sausage: Provides a savory, protein-packed base for the pinwheels. If you like a little heat, use spicy breakfast pork sausage.
- Cream Cheese: Adds a rich, creamy texture and tangy flavor that pairs perfectly with the sausage. Tip: Stir in 1/4 a cup of cheddar cheese for an even richer flavor.
- Rotel Diced Tomatoes and Green Chilies: Bring a touch of zesty flavor and mild heat to the filling. Alternatively, you can try chopped green onions.
- Refrigerated Crescent Dough Sheets: Serve as a convenient and buttery foundation for the pinwheels, giving them a flaky texture that complements the filling. (Try the Sweet Hawaiian crescent rolls dough for a sweet-and-spicy flavor pairing, which is my favorite.)
- Butter: Enhances the flavor and appearance of the pinwheels, creating a golden, crispy exterior.
Frequently asked questions about sausage and cream cheese pinwheels
Below are some common questions and answers about making cream cheese and sausage pinwheels. If you have a question I haven’t covered, drop it in the comments section, and I will reply as soon as I can.
Can you freeze uncooked sausage pinwheels?
Yes, you can freeze uncooked pinwheels for up to two months. Assemble the pinwheels, wrap them tightly in plastic wrap, and store them in a freezer-safe container. Thaw them in the refrigerator overnight before reheating them.
How do you keep pinwheels from getting soggy?
To prevent sogginess, make sure your filling ingredients are well-drained and that you bake the pinwheels immediately after assembling them. You can also try using a layer of cream cheese between the dough and other filling ingredients to act as a barrier.
How long will pinwheels keep in the fridge?
Stored in an airtight container, cooked pinwheels will keep well in the refrigerator for up to three days.
What is the best way to store these sausage pinwheels?
Store cooked pinwheels in an airtight container, layered between sheets of parchment paper to prevent sticking. You can also wrap individual pinwheels tightly in plastic wrap before storing them in the container.
How long can sausage pinwheels sit out unrefrigerated?
For food safety, it’s best to leave cooked pinwheels at room temperature for no more than two hours. If your party will last longer than that, consider serving the pinwheels in batches to ensure they stay fresh and safe to eat.
More Grandma-approved recipes
If you enjoyed this recipe for sausage and cream cheese pinwheels, take a look at some of these other yummy recipes:
- Crab Rangoon Wonton Cups
- Cheesy Sausage Wonton Cups
- Cocktail Meatballs With Grape Jelly and Chili Sauce
- Bacon-Wrapped Chicken Bites
- Cheesy Bacon Spinach Dip
Are these your kind of snacks? I’d love to hear what you think in the comments below!
Sausage and Cream Cheese Pinwheels
Equipment
- Large mixing bowl
- Skillet
- Fine mesh strainer
- parchment paper or plastic wrap
- Baking pan
Ingredients
- 1 pound breakfast sausage cooked and crumbled
- 8 ounces cream cheese softened
- 10 ounces Rotel diced tomatoes and green chilies drained
- 16 ounces refrigerated crescent rolls (2 8-ounce cans)
- ¼ cup butter melted
Instructions
- Cook and crumble the sausage and set aside.
- Drain the Rotel extremely well in a mesh strainer, making sure any liquid is out of the tomatoes and chilies.
- In a large bowl, mix together the cream cheese, rotel and cooked sausage.
- Roll out each can of crescent dough into a large rectangle between two pieces of plastic wrap. Pinch the seams together.
- Remove the top side of the plastic wrap and spread half of the sausage mixture on each rectangle.
- Roll each one up in plastic wrap. Freeze for at least an hour.
- Preheat oven to 375 degrees F. Remove rolls from plastic wrap and cut into ¼-inch thick pieces.
- Place on a parchment-lined sheet pan.
- Bake for about 10-15 minutes or until golden brown.
- Pull them out and brush melted butter on top of each pinwheel.
Notes
- Use spicy breakfast sausage to kick up the spicy factor.
- I love using the Sweet Hawaiian crescent rolls to give it a sweet and spicy flavor pairing.
