Easy Sausage Pinwheels

Name: Sausage Pinwheels Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 pound sausage; 2 (8-ounce) packages crescent sheets; 1 (8-ounce) package cream cheese, (softened (divided))

Sausage Pinwheels are one of those easy appetizers we love because they use just a few ingredients and always disappear fast. Flaky crescent dough is spread with cream cheese, sprinkled with savory sausage, rolled up, sliced, and baked until warm and golden.

These savory little swirls are perfect for parties, brunches, or even just a fun snack for the family. With just a few minutes of prep, you’ll have a golden-brown, cheesy-sausage appetizer fresh from the oven that everyone will rave about. They look impressive, but are so simple and use only 3 ingredients.

For more yummy pinwheels recipes, try Mexican Pinwheels and Monte Cristo Pinwheels.

Why you’ll love it + Why it works:

Quick & Easy: With just three simple ingredients, these come together in minutes, perfect for last-minute needs.
Freezer-Friendly: You can easily make a big batch, freeze the leftovers, and reheat them for future cravings.
Cream cheese holds the filling together. It helps the sausage stick to the dough and adds creamy flavor.
Chilling makes slicing easier. A short chill firms the roll so the pinwheels keep their shape.

Ingredients to make sausage pinwheels on a kitchen counter.

Sausage Pinwheels Ingredients

Sausage (1 pound): Adds savory flavor and makes the pinwheels hearty.
Crescent sheets (2 packages, 8 ounces each): Creates the flaky, buttery dough that wraps around the filling.
Cream cheese, softened and divided (1 package, 8 ounces): Adds creaminess and helps the sausage filling stay in place.

How to Make Sausage Pinwheels

PREP. Preheat oven to 375°F. Add foil to a baking sheet and lightly grease it, or use parchment paper. Set aside.

Two crescent rolls rolled on a baking mat.

Two sheets of crescent roll dough spread with a thin layer of cream cheese.

Crumbles sausage sprinkles over the cream cheese layer os sausage pinwheels.

BROWN. In a large skillet over medium-high heat, cook the pork sausage until browned and crumbly. Drain, discard grease, and set the browned pork aside.

ROLL. Roll out crescent roll dough onto a lightly floured work surface. Spread half of the cream cheese onto each sheet of dough. Sprinkle half of the sausage over each of the cream cheese mixtures. Roll up the dough lengthwise (jelly roll style), pop it in the fridge for 15–20 minutes and then slice with a sharp knife into 10 pieces (a little over 1 inch pieces).

Two sausage filled crescent roll dough rolled up jelly roll style.

Unbaked sausage pinwheels on a baking sheet.

BAKE. Place onto the prepared baking sheet and bake for 12-14 minutes, or until golden brown. Serve warm.

Kristyn’s Recipe Tips

Chill before slicing. After rolling up the dough, pop it in the fridge for 15–20 minutes. This makes it much easier to cut into even slices without squishing the pinwheels.
Use a serrated knife. A gentle sawing motion keeps the rolls neat and helps them hold their shape while baking.
Switch up the flavors. Try spicy sausage, add a sprinkle of shredded cheese, or even mix some herbs into the cream cheese for extra flavor. You can even used flavored cream cheeses for other flavors.

Baked sausage pinwheels on a baking sheet.

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Sausage Pinwheels Recipe

By: Kristyn Merkley

Filled with sausage crumbles and cream cheese, these sausage pinwheels are the ultimate savory snack or party appetizer!

Servings: 10 rolls

Prep: 20

Cook: 12

Total: 32

Video

Ingredients

▢ 1 pound sausage
▢ 2 (8-ounce) packages crescent sheets
▢ 1 (8-ounce) package cream cheese, softened (divided)

Instructions

Preheat oven to 375 degrees F. Add foil to a baking sheet and lightly grease. Set aside.
In a large skillet over medium-high heat, cook sausage until browned and crumbly. Drain grease and set aside.
Roll out the crescent sheets onto a lightly floured surface. Spread half of the cream cheese onto each sheet. Sprinkle half of the sausage over each of the cream cheese mixtures.
Roll up the dough lengthwise (jelly roll style), pop it in the fridge for 15–20 minutes and then slice with a sharp knife into 10 pieces (a little over 1 inch pieces).
Place onto the prepared baking sheet and bake for 12-14 minutes, or until golden brown. Serve warm.

Notes

Recipe Tips.

I used mild Italian sausage, but hot sausage, Italian Sausage, or a turkey or chicken sausage can also be used.
Make sure the cream cheese is truly soft for easy and even spreading.
Be mindful not to overfill the sheets; this can make rolling difficult and lead to filling oozing out during baking.

Roll them ahead of time and refrigerate the rolled, uncut logs or cut pieces, covered tightly with plastic wrap, for up to 12-24 hours before baking.

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze in a freezer-safe bag or container for up to 2-3 months.

Nutrition

Calories: 139kcal, Carbohydrates: 0.1g, Protein: 7g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 290mg, Potassium: 113mg, Sugar: 0.02g, Vitamin A: 35IU, Vitamin C: 0.3mg, Calcium: 4mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.