Try these super easy and delicious sausage pinwheels with cream cheese at your next event or party! They are sure to be a hit and will disappear quickly.
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Sausage Pinwheel with Cream Cheese
I first made these at our annual Christmas brunch this year and they were the first thing to get eaten. Everyone LOVED them and I’ve since made them for our New Year’s Eve party guests who also loved them.
Let me tell you these are comfort party food all the way. I know you’re going to enjoy them as well.
Also, if you’re looking for some more good ole’ delicious party food be sure to check out my Ham and Swiss Sliders, Slow Cooker Honey Garlic Chicken Legs or my Cheesy Bacon Jalapeño Poppers. Enjoy the recipe friends!
How to Make Sausage Pinwheels with Cream Cheese:
makes approx. 30 pinwheels
Cook sausage and bell pepper.
Add cream cheese and stir until melted. Remove pan from heat.
On baking sheet, roll out each crescent dough, pinching perforated edges.
Spread half of the cream cheese mixture onto one of the crescent rolls and the other half on the second crescent roll dough.
Roll crescent dough lengthwise (like you would cinnamon roll dough) pinching the final edge closed.
Cover rolls with foil and refrigerate for one hour or overnight.
Preheat oven to 375. Remove rolls from fridge.
Slice rolls into 1/2″ pieces and lay out on baking sheet.
Bake for 10-12 minutes or until golden brown.
Need more appetizers? Here are a few of my favorites:
Cheesy Bacon Jalapeno Poppers
Blender Salsa {Restaurant Style}
Easy Homemade Guacamole
Low Carb Cheeseburger Bites
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Sausage Pinwheels with Cream Cheese
Ingredients
- 1 lb mild or hot ground sausage
- 8 oz cream cheese softened
- 1 orange bell pepper
- 2 cans crescent rolls
Instructions
- Cook sausage and bell pepper.
- Add cream cheese and stir until melted. Remove pan from heat.
- On baking sheet, roll out both crescent rolls, pinching perforated edges.
- Spread half of the cream cheese mixture onto one of the crescent roll dough and the other half on the second crescent roll dough.
- Roll crescent dough lengthwise (like you would cinnamon roll dough) pinching the final edge closed.
- Cover rolls with foil and refrigerate for one hour or overnight.
- Preheat oven to 375. Remove rolls from fridge.
- Slice rolls into 1/2" pieces and lay out on baking sheet.
- Bake for 10-12 minutes or until golden brown.
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