Ingredients
Scale
- 1 pound bulk regular or spicy pork sausage
- 1/2 cup diced sweet red pepper
- 1 green onion, chopped
- 1 package (8 ounces) cream cheese, cubed
- 2 tubes (8 ounces each) refrigerated crescent rolls
Instructions
- In a large skillet, cook and crumble the sausage over medium-high heat for about 5-7 minutes until no longer pink. Drain excess grease.
- Stir in the diced sweet red pepper and chopped green onion and cook for an additional 2 minutes until tender.
- Transfer the mixture to a mixing bowl and let cool for 10 minutes.
- Add the cubed cream cheese and stir until well blended, then let cool completely.
- Unroll 1 can of crescent dough, separate into 4 rectangles, and seal perforations by pinching.
- Press each rectangle to create a 6×4.5 inch shape.
- Spread 1/3 cup of the sausage filling on each rectangle, leaving 1/4 inch at the edges.
- Roll each rectangle jelly-roll style from the short side and seal seams tightly.
- Place logs seam side down on a baking sheet lined with waxed paper and freeze until firm, about 1 hour.
- Preheat the oven to 350°F.
- Slice each log into 10 equal pieces and place on parchment-lined baking sheets.
- Bake until golden brown, about 15-18 minutes.
- Let cool slightly and serve warm.
Notes
These pinwheels can be made ahead of time and frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 pinwheel
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 25mg
Keywords: sausage appetizers, pinwheels, make-ahead appetizers, party snacks, easy appetizers