Sausage and Cream Cheese Pinwheels Recipe

Sausage: Cooked and crumbled, this adds a savory and slightly spicy flavor to the pinwheels.

Cream cheese: Softened to mix easily with the sausage, providing a creamy texture and rich taste.

Crescent roll dough: This dough is used to wrap the sausage and cream cheese mixture, creating a flaky and golden-brown crust.

To ensure your pinwheels hold their shape and bake evenly, chill the rolled dough in the refrigerator for about 15-20 minutes before slicing. This firms up the cream cheese and sausage mixture, making it easier to cut clean, uniform pieces.

• cooked and crumbled sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavor of sausage.

• cooked and crumbled sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative that maintains the texture and flavor profile.

• softened cream cheese - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and creamy texture while being lower in fat.

• softened cream cheese - Substitute with ricotta cheese: Ricotta cheese provides a similar creamy texture and can be used for a lighter option.

• crescent roll dough - Substitute with puff pastry: Puff pastry can be used for a flakier and more buttery texture.

• crescent roll dough - Substitute with pizza dough: Pizza dough offers a chewier texture and can be rolled out to the desired thickness.

• Allow the pinwheels to cool completely before storing. This prevents condensation from forming, which can make them soggy.
• Place the cooled pinwheels in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes or until warmed through.
• For freezing, arrange the cooled pinwheels on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Transfer the frozen pinwheels to a freezer-safe bag or container. Label with the date and contents.
• Freeze for up to 2 months. To reheat, bake from frozen in a preheated oven at 375°F (190°C) for 15-20 minutes or until heated through and golden brown.
• For best results, avoid microwaving as it can make the crescent roll dough chewy rather than crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pinwheels on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent over-browning.
  4. Heat for about 10-15 minutes or until they are warmed through and the crescent roll dough is crispy again.

• Microwave Method:

  1. Place a few pinwheels on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-45 seconds, checking to ensure they are heated through. Be cautious as the cream cheese filling can get very hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pinwheels in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they are not overcooking. This method will keep the crescent roll dough nice and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the pinwheels in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, until they are warmed through and the crescent roll dough is crispy.

• Oven: Used to bake the pinwheels at the specified temperature of 375°F (190°C).

• Mixing bowl: Utilized to combine the cooked sausage and softened cream cheese thoroughly.

• Baking sheet: Provides a flat surface to place the pinwheels on for baking.

• Knife: Essential for slicing the rolled dough into ½ inch pinwheels.

• Spatula: Handy for spreading the sausage mixture evenly over the crescent roll dough.

• Rolling pin: Useful if you need to flatten or even out the crescent roll dough before spreading the mixture.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

• Measuring cups: Helps in measuring the exact amount of sausage and cream cheese needed.

• Cooling rack: Allows the pinwheels to cool slightly after baking, ensuring they maintain their shape and texture.

Prepare the filling ahead: Mix the cooked sausage and softened cream cheese the night before and store in the fridge.

Use pre-cooked sausage: Buy pre-cooked sausage to skip the cooking step entirely.

Chill the dough: Place the crescent roll dough in the fridge for a few minutes before rolling to make it easier to handle.

Use a serrated knife: Slice the pinwheels with a serrated knife for cleaner cuts and less mess.

Line the baking sheet: Use parchment paper on your baking sheet for easy cleanup.