Jonathan’s Sausage Pinwheels

Most of the time, I’m the cook around the Hill Hangout. But my husband has a few choice dishes that he likes to make for us. Sausage Pinwheels are one of his specialties. Anytime we have to take breakfast for Sunday school, he makes about three batches of these, and they all disappear. We have them on Christmas morning. And quite frequently we have them for no special occasion at all.

All you need is a pound of sausage, a block of cream cheese (at room temperature), and two cans of crescent rolls. (Note: Your cesecent rolls don’t even have to be the same brand!! Haha!) This is a recipe that I make the night before and pull out of the fridge when I’m ready to cook it for breakfast. If you are making and baking on the same day, allow yourself several hours for the dough to firm in the fridge.

Brown and crumble the sausage over medium heat in a pan. Be sure you cook it thoroughly and leave no pink.

When sausage is cooked thoroughly, drain off the excess grease.

In a mixing bowl, mix together the cream cheese and sausage. This works best when the cream cheese is at room temperature and the sausage is still hot.

On a piece of wax paper, roll out both cans of crescent rolls, being sure not to tear them apart at the seams. Put them together so they form one long rectangle. Pinch the seams together.

Once you have a big sheet of crescent roll dough, you can begin to spread the cream cheese/sausage mixture onto the dough.

Spread the mixture evenly onto the dough, going almost all the way to the edges of the dough. If you use too much force, you will tear the dough, so spread gently.

Once it’s spread, you can begin to roll the dough.

When rolled, seal the long edge so that your roll stays together.

Wrap it well in the piece of wax paper and cinch the edges to keep out the air. Stick it in the fridge overnight or until firm.

The next morning, pull out your roll and cut into 1/2 inch slices.

Spread onto a cookie sheet that’s been sprayed with cooking spray.

Bake on 350 degrees for 15-ish minutes or until bread is golden brown.

Comments

  1. This looks delicious. We just got a whole pig so have lots of pork to eat. I would love it if you would share this on Tout It Tuesday. http://www.claimingourspace.com/2012/08/tout-it-tuesday-19.html

  2. This looks so good. Thanks for sharing at the All Star Block Party.

  3. Oh DELICIOUS!!!!!

    Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!

  4. Oh my these look yummy and really fattening lol!!! Now I have to give ’em a shot 🙂 thanks for sharing at our (HEART)&(HOME) link up at mercyink! blessings,
    lauren

  5. These sound so good & easy to put together! Thanks so much for sharing this at Mom’s Test Meal Mondays!

  6. I WILL be making these this weekend

Trackbacks

  1. […] on over to HILL’S HANGOUT  and get the recipe for these wonderful savory SAUSAGE PINWHEELS. This is a must-try for when my boys are […]

  2. […] been making Jonathan’s Sausage Pinwheels for years around the Hill Hangout. They are one of our go-to breakfasts. We probably make them […]

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