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Cream Cheese Jalapeno Sausage Pinwheels

These sausage pinwheels are a versatile dish that can be served as a tasty appetizer or as breakfast on their own or paired with eggs. I love recipes that make use of crescent roll dough, and I know many people make one version or another of these pinwheels. The recipe that I'm using is one that my sister first gave me, and I think my husband would be happy if I made these every day.


 


Cream Cheese Jalapeno Sausage Pinwheels
1 pound pork sausage
1 jalapeno pepper, chopped
1 (8 ounce) package cream cheese
1 package crescent roll dough

In a large skillet, cook sausage over medium heat until browned, adding the jalapeno pepper to the sausage while it is cooking. Drain the grease from the sausage, then add the cream cheese. Stir over very low heat until the cream cheese is blended into the sausage. Spread the crescent roll dough out on a sheet of parchment paper, sealing the perforations and seams together so that the dough is in one rectangular sheet. Spread the sausage/cream cheese mixture over the crescent dough in a thin, even layer. Start rolling the dough up lengthwise, very carefully in one long roll. Refrigerate the roll for 20 - 30 minutes, or stick it in the freezer for a short while, this will make it easier to slice. 
Preheat oven to 375 degrees F. Prepare a sheet pan by lining with aluminum foil and spraying with cooking spray. Slice the roll into sections about 1/2 inch thick, place the slices on the prepared pan. Bake for 12 - 15 minutes or until the crescent dough is browned.
 
This recipe is simple, requiring only sausage, jalapeno pepper, cream cheese, and crescent roll dough.


Flatten the crescent roll dough out into one flat sheet and seal up the perforations.



 
Spread the sausage/cream cheese mixture in a thin layer over the dough.

 
 Roll the dough up to form the pinwheels.


 
Refrigerate the dough after it is rolled to make the slicing easier.



Slice into pinwheels and place on a foil lined sheet pan.
 
These sausage pinwheels are a versatile dish that can be served as a tasty appetizer or as breakfast on their own or paired with eggs. I love recipes that make use of crescent roll dough, and I know many people make one version or another of these pinwheels. The recipe that I'm using is one that my sister first gave me, and I think my husband would be happy if I made these every day.


 


Cream Cheese Jalapeno Sausage Pinwheels
1 pound pork sausage
1 jalapeno pepper, chopped
1 (8 ounce) package cream cheese
1 package crescent roll dough

In a large skillet, cook sausage over medium heat until browned, adding the jalapeno pepper to the sausage while it is cooking. Drain the grease from the sausage, then add the cream cheese. Stir over very low heat until the cream cheese is blended into the sausage. Spread the crescent roll dough out on a sheet of parchment paper, sealing the perforations and seams together so that the dough is in one rectangular sheet. Spread the sausage/cream cheese mixture over the crescent dough in a thin, even layer. Start rolling the dough up lengthwise, very carefully in one long roll. Refrigerate the roll for 20 - 30 minutes, or stick it in the freezer for a short while, this will make it easier to slice. 
Preheat oven to 375 degrees F. Prepare a sheet pan by lining with aluminum foil and spraying with cooking spray. Slice the roll into sections about 1/2 inch thick, place the slices on the prepared pan. Bake for 12 - 15 minutes or until the crescent dough is browned.
 
This recipe is simple, requiring only sausage, jalapeno pepper, cream cheese, and crescent roll dough.


Flatten the crescent roll dough out into one flat sheet and seal up the perforations.



 
Spread the sausage/cream cheese mixture in a thin layer over the dough.

 
 Roll the dough up to form the pinwheels.


 
Refrigerate the dough after it is rolled to make the slicing easier.



Slice into pinwheels and place on a foil lined sheet pan.
 
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