Recipe By brandi03
Rating
Published Apr 2nd
Prep 20m Cook - Additional 1h Ready In 1h 20m
Servings 12 servings Calories 308.1

Good for breakfast or parties.

Recipe Ingredients

  • 1 pound bulk pork sausage
  • 2 (8 ounce) packages refrigerated crescent rolls
  • 1 (8 ounce) package cream cheese, softened - divided

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet.
  5. 5 Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.

Nutrition Facts

  • Calories 308.1
  • Carbohydrate 15.4 g
  • Cholesterol 42.2 mg
  • Fat 22.6 g
  • Protein 9.2 g
  • Saturated Fat 8.9 g
  • Sodium 686.1 mg
  • Sugar 2.7 g

Reviews

  1. This is a great recipe that I have made countless times. You can prepare these a day or two in advance, refrigerate and then slice and bake in the morning. I recommend using the Crescent Roll Dough Sheets and spraying the plastic wrap with Pam spray. I also mix the cream cheese right in to - Read more ...
  2. I gave it three stars not because it was not good. The folks at the party really liked it and I will make it again. I gave it a 3 because I had lots difficulty with the dough while making it. The dough was too thin and would not hold together with the filling in - Read more ...
  3. Made these for a baby shower, and they were a huge hit!! Everyone raved about them, so I was super glad I took a chance and made them! The only thing I changed in the recipe was to use less cream cheese - about 6 oz instead of 8, since 4 oz per roll just - Read more ...
  4. I make these all the time and guests/family LOVE THEM. I do change it up a bit. I saute finely chopped white onion while cooking my ground meat. It gives the meat great flavor. I also use puff pastry instead of crescent rolls. These are wonderful to make for the holidays too. They never stay - Read more ...
  5. Very good! How could anything with sausage and cream cheese turn out badly?;o) If short on time you can skip the rollup stage and just press the crescents into a pan then top with sausage and cream cheese mixture then add the other container of crescents. Cut into squares after baking. Of course it's not - Read more ...
  6. LOVE THESE! Excellent shower finger food. We made 3 batches only we used the sheets of dough (pillsbury now makes) and added sharp cheddar. Baked whole then cut into squares. As soon as these came out of the oven they were gone each time. I am making them for dinner tonight with either green beans - Read more ...
  7. 5 stars if you add some shredded cheddar cheese over the cream cheese!
  8. OK I have to comment because they were such a hit!! I made them for a CHARGERS party and the boys loved them, they complemented me endlessly and they flew off the platter, I'm not kidding. I used spicy chicken sausage. Very easy and tasty, man candy! lol
  9. I have made these and they were a hit!! A little hint spray Pam or any type cooking spray on wax paper first then lay out crescent rolls. It will help not to stick and roll up perfectly. I doubled the recipe ad used half hot and half mild they had kick but not too - Read more ...
  10. Huge success at book club! Made it with mild Italian sausage for extra flavor.
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