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With only 4 ingredients and less than 45 minutes, you can have these Sausage Dip Pinwheels on your table in no time. Super flavorful and easy, these are one hit of an appetizer.

Stacked Sausage Dip Pinwheels on wooden platter.

If you haven’t paid attention before, I’m a huge appetizer lover. I could just eat appetizers for every single meal if I had the chance because there are always so many options.

These Sausage Dip Pinwheels we have been making for the longest time. They have always been a family favorite and a great any time of year and for any occasion.

Using 4 ingredients really makes this recipe super easy and quick. So you don’t have to spend so much time working on an appetizer, these will impress by their flavor alone.

Once you start with these it’s kind of hard to quit! You will want one after another after another and I’m absolutely not being biased here. 

Serving these to family and friends for years, its a much-requested recipe that everyone wants me to bring to all the gatherings and since it’s so easy I do!

When it is both easy and tasty, those are the recipes that you absolutely cannot turn down and that is why you need these Sausage Dip Pinwheels in your life.

Some of my other favorite appetizer recipes we have on our site include: Pimento Cheese, Chili Cheese Fries and Parmesan Potatoes.

Spatula holding up one of the Sausage Dip Pinwheels.

WHY THIS RECIPE WORKS:

  • With only 4 ingredients and 30 minutes, it is easy and fast!
  • You can absolutely double this recipe to make more if you’d like.
  • You can add more ingredients to this to make them your own!

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Pork sausage
Cream cheese
Rotel
Crescent roll dough sheets

Ingredients needed to make Sausage Dip Pinwheels.

HOW TO MAKE SAUSAGE DIP PINWHEELS:

  1. Brown and crumble the sausage over medium heat in a large skillet until cooked through. Drain the cooked sausage on a plate lined with paper towels, wipe out the excess grease from the skillet.
  2. Add the sausage back to the pan over medium-low heat, add the cream cheese and Rotel. Mix it all together until the cheese is melted and everything is combined.
  3. Take off the heat and allow it to cool to room temperature. 
  4. Preheat the oven to 350°F.
  5. On a clean work surface, working with one roll at a time, roll out the crescent dough sheet. Spread half of the cooled dip over the dough, leaving a ½ inch border around the edges. With one of the short ends facing you, roll the dough over itself to form a log. 
  6. Cut the log in half. Then cut the halves into halves. Finally, each section, cut into thirds. There will be 12 pinwheels per roll.
  7. Place the rolls, cut side down onto parchment paper lined sheet trays about 3 inches apart. Bake for 12-17 minutes until golden brown. Serve immediately. 

Step by step photos on how to make Sausage Dip Pinwheels

WHAT KIND OF SAUSAGE IS BEST FOR THIS?

Any of your favorite pork sausage will work fine, we use regular for this particular recipe but if you want to add a little bit of kick then you can do a spicy sausage as well.

CAN I USE CRESCENT ROLLS?

You can, I prefer not to because of the perforations and the crescent dough sheets are perfect as they will seal everything in nicely.

If you cannot find dough sheets or want to use crescent rolls just make sure that you seal the perforations well otherwise they may pop open or not hold together.

ARE THESE ABLE TO BE MADE AHEAD OF TIME?

This is a great make-ahead recipe, make the dip the day before and place it in the fridge. You can smear the cold dip on the dough sheet when ready to bake. 

Overhead photo of Sausage Dip Pinwheels on wooden platter.

HOW TO STORE:

These can be stored in an airtight container in the refrigerator where they will keep for up to 3-4 days.

They can also be frozen, placed cooled pinwheels in a freezer container and they will keep for up to 1 month.

To defrost, remove to the refrigerator overnight. To re-heat I like to place them on a baking sheet and stick them in the oven at 375 degrees F until they are just warmed through.

TIPS AND TRICKS:

  • You can add as little or as much heat as you want basing on your sausage and Rotel choice.
  • These will seem really creamy when spread and cut, but they will bake up in the oven.
  • These can easily be doubled to make more for a party or to save for later.
  • Crescent dough sheets are preferred.
  • These can be frozen, see my tips above on how to do that.
  • They can also be made ahead of time, again see above on how to do that.

Bite taken out of one pinwheel stacked on top of others.

Love appetizers and want something completely new to try that you are bound to fall in love with? Then you need to try my Sausage Dip Pinwheels!

If you like this recipe you might also like:

If you’ve tried these SAUSAGE DIP PINWHEELS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

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5 from 6 votes

Sausage Dip Pinwheels

Prep: 15 minutes
Cook: 27 minutes
Total: 42 minutes
With only 4 ingredients and less than 45 minutes you can have these Sausage Dip Pinwheels on your table in no time. Super flavorful and easy, these are one hit of an appetizer.
Servings 24

Ingredients
  

Instructions

  • Brown and crumble the sausage over medium heat in a large skillet until cooked through. Drain the cooked sausage on a plate lined with paper towels, wipe out the excess grease from the skillet.
  • Add the sausage back to the pan over medium-low heat, add the cream cheese and Rotel. Mix it all together until the cheese is melted and everything is combined.
  • Take off the heat and allow it to cool to room temperature.
  • Preheat the oven to 350°F.
  • On a clean work surface, working with one roll at a time, roll out the crescent dough sheet. Spread half of the cooled dip over the dough, leaving a ½ inch border around the edges. With one of the short ends facing you, roll the dough over itself to form a log.
  • Cut the log in half. Then cut the halves into halves. Finally, each section, cut into thirds. There will be 12 pinwheels per roll.
  • Place the rolls, cut side down onto parchment paper lined sheet trays about 3 inches apart. Bake for 12-17 minutes until golden brown. Serve immediately.

Notes

  1. You can add as little or as much heat as you want based on your sausage and rotel choice.
  2. These will seem really creamy when spread and cut, but they will bake up in the oven.
  3. These can easily be doubled to make more for a party or to save for later.
  4. Crescent dough sheets are preferred.
  5. These can be frozen, see my tips above on how to do that.
  6. They can also be made ahead of time, again see above on how to do that.

Nutrition

Calories: 159kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 299mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Nutrition Disclaimer
Course Appetizer
Cuisine American

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5 from 6 votes (5 ratings without comment)

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8 Comments

  1. Amanda Jones says:

    5 stars
    Hi,
    Love the recipe so brilliant and simple!
    Is there a reason you use the Crescent rolls instead the dough sheet from Pillsbury? I would think it would be easier with the sheet because you don’t have the perforations, but crescents are soooooooo good.
    Also, how do you cut the pinwheels so nicely? Mine always squish.

    Thanks!
    Mother of 4 in CT

  2. When I made this recipe I didn’t know the sheets exsisted. But, now that I do I would definitely use them! I also used a serrated knife to cut them, I think that would help on the squish factor. 😉

  3. Hi Dana.
    This appetizer sounds delish.
    I do have a question.
    The recipe calls for 1 pound of sausage and 8 oz cream cheese. You say to cut the log into 8 pieces and it serves 16. My question is this. Do we make 2 logs or cut the appetizers in half when finished ?

  4. Yes, you make two rolls, 1 out of each crescent dough can, dividing the mixture between each roll. Then, each one you cut into 8 pieces, so you will have 16 total rolls. I hope that makes sense, thanks!

  5. debra black says:

    Do you drain the Rotel or add it as is?

  6. Cricketttt Chisholm says:

    Would puff pastry work for this, and if so, which is better, in your opinion?

  7. Yes, it would work. I have only used crescent roll dough with this particular recipe, I can’t say which would be better. But, I think it would be equally delicious.

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