Sausage and Cream Cheese Pinwheels recipe
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Ingredients
- 1 pound bulk pork sausage 2 (8 ounce) packages refrigerated crescent rolls 1 (8 ounce) package cream cheese, softened - divided
Nutrition Info
- 308.1 caloriescarbohydrate: 15.4 gcholesterol: 42.2 mgfat: 22.6 gfiber: : -protein: 9.2 gsaturatedFat: 8.9 gservingSize: -sodium: 686.1 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Sausage and Cream Cheese Pinwheels
Directions
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Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes, drain and discard grease.
Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge, wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll, wrap. Refrigerate rolls at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet.
Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.