Sausage Pinwheels
Flavors Used:
Looking for a simple, game day appetizer that’s sure to impress? This Sausage Pinwheels recipe is the perfect blend of savory sausage, creamy cheese, and flaky dough, all rolled into bite-sized perfection. These delicious pinwheels make a great party snack, game day treat, or quick holiday appetizer. With layers of rich flavor and a golden, crispy crust, they’re as fun to make as they are to eat! Whether you serve them fresh out of the oven or prep them ahead of time, Sausage Pinwheels will quickly become your go-to recipe for any gathering.
Try more game day recipes like this Supreme Pizza Dip or Cajun Fried Rice.
Ingredients
- 1 tbsp Dan-O's Italian-O™ Seasoning
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 cup ground Italian sausage
- 1/2 cup finely chopped red bell pepper
- 8 oz. cream cheese, softened
- 3/4 cup sharp white cheddar, grated
- 2 (8-oz.) cans crescent roll dough
Preparation Instructions
- Preheat your oven to 375°F and set the racks in the upper and lower thirds.
- Grab a medium skillet and set it over medium-high heat. Drizzle in the oil and toss in your sausage, breaking it up as it cooks. Cook until the sausage is crumbly and no longer pink, about 6 minutes. Toss in your bell pepper and cook for another 3 minutes, just until it softens up a bit. Transfer everything to a plate and let it cool for about 10 minutes.
- While that cools, mix up your filling! In a small bowl, stir together cream cheese, shredded cheddar, garlic powder, and Dan-O's Italian-O™ Seasoning until it’s all nice and smooth.
- Now, let’s work with the dough. On a flat surface, roll out your dough into a 13" x 5" rectangle. Pinch any seams to make it smooth on both sides. Spread your cream cheese mixture evenly over the dough, leaving about a 1/4" border all around. Sprinkle that cooled sausage and bell pepper mix on top, gently pressing it into the cream cheese so it sticks when you roll it.
- With the long side of the dough facing you, roll it up nice and tight into a log. Place the log seam-side down on a parchment-lined baking sheet. Pop it in the freezer for 20 minutes to firm up.
- Take the dough log out of the freezer and slice it into 1/2" rounds. Place those rounds cut side down on two parchment-lined baking sheets, spacing them 1 1/2" to 2" apart so they have room to puff up.
- Bake the pinwheels, rotating the baking sheets from top to bottom and front to back halfway through. In about 20 minutes, they’ll be golden brown, puffed up, and ready to devour!
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