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With only 4 ingredients and less than 45 minutes, you can have these Sausage Pinwheels on your table in no time. Super flavorful and easy, these are one hit of an appetizer.
These Sausage 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.
HERE IS WHAT OUR READERS ARE SAYING:
“Love the recipe so brilliant and simple!” – Amanda
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.
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.
They have a flavor and texture that’s just hard to put down. I know they’re an appetizer, but I’d seriously eat them for a whole meal.
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 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.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE SAUSAGE PINWHEELS:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT KIND OF SAUSAGE IS BEST FOR THIS?
- CAN I USE CRESCENT ROLLS?
- ARE THESE ABLE TO BE MADE AHEAD OF TIME?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- 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 (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Pork sausage
- Cream cheese
- Rotel
- Crescent roll dough sheets
HOW TO MAKE SAUSAGE PINWHEELS:
- 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.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
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.
ANY ADDITIONS?
Want to take your sausage pinwheels recipe to the next level? Try mixing in or topping with any of these tasty ideas before rolling them up jelly-roll style:
- Cheddar cheese for extra gooeyness
- Parmesan cheese sprinkled on top before baking
- Red peppers, diced, for a little sweetness
- Green chilis for a spicy kick
- A pinch of onion powder or garlic powder for more flavor
- A sprinkle of Italian seasoning for a herby boost
- A drizzle of olive oil before baking for golden tops
- Thinly sliced spicy Italian sausage for added heat
- Chopped fresh spinach for color and texture
- A side of marinara or ranch on your serving platter for dipping
ANY SUBSTITUTIONS?
If you’re working with different ingredients or dietary needs, here are some smart swaps for this easy recipe made with simple ingredients:
- Swap crescent roll dough with puff pastry or a pastry sheet
- Use turkey sausage or plant-based sausage instead of pork
- Sub cream cheese with a dairy-free alternative or ricotta
- Replace Rotel with diced tomatoes and green chilis separately
- Try cooking spray in place of parchment on prepared baking sheets
- Use a sharp knife, serrated knife, or even dental floss to slice into inch pieces evenly
HOW TO STORE:
REFRIGERATOR: These can be stored in an airtight container in the refrigerator where they will keep for up to 3-4 days.
FREEZER: 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.
DANA’S 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.
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 Pinwheels!
If you like this recipe, you might also like:
If you’ve tried these SAUSAGE 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!
Sausage Dip Pinwheels
Ingredients
- 1 pound pork sausage
- 8 ounces cream cheese
- 10 ounce can Rotel
- 16 ounces 2 cans crescent roll dough sheets
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
- You can add as little or as much heat as you want based 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.
Nutrition
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HI Dana, I tried this recipe. it just came out of the oven. so after it cools my son and I will be enjoying it. I tasted the filling and it was good. I made it just as you did with the addition of scallions and some garlic and onion powder. my crescent rolls had the perforations and was too sticky to try to cut (even with a serrated knife) so I just baked it in the log shape like a hot pocket. So easy and fast. so thanks for sharing. We too can and sometimes do eat appetizers for a meal. We had frozen BBQ wings and potato skins for dinner night before last. so good.
I’m confused. In your recipe above for the Sausage Dip Pinwheels you state: “Cut the log in half. Then cut the halves into halves. Finally, each section, cut into thirds. There will be 12 pinwheels per roll.” Showing a diagram with the recipe on how to cut each roll into pinwheels, this gives you a total of 24 pinwheels.
Then in an answer to a question below you state “…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.” This answer states that you have a total of 16 rolls.
So my question is which is it — 24 or 16 total rolls?
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.
Would puff pastry work for this, and if so, which is better, in your opinion?
undrained
Do you drain the Rotel or add it as is?
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!
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 ?
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. 😉
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