Sausage Pinwheels are buttery, cheesy, and gone fast. Crescent dough wraps around a creamy sausage filling, then bakes up golden in about 20 minutes – which is basically my love language on a busy day.
These are my go-to when I need something that feels like I tried, even if I absolutely did not. I make them for a game day appetizer, holiday mornings, potlucks, and those nights when everyone is circling the kitchen acting feral and asking what’s for food. And if you want a hot, cheesy sandwich option to go with them, make a pan of French Dip Sliders for easy dipping.
You can prep the roll ahead, chill it so it slices clean, then bake when you are ready. Grab your skillet – we’ll cook the sausage mixture first, then spread, roll, slice, and bake.
Love finger food apps? Try my Mini Taco Cups, Taco Pinwheels, or Italian Pinwheels.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
These pinwheels check all the boxes for a crowd snack. Big savory flavor, minimal effort, and they look like you tried harder than you did.
- Fast prep with basic ingredients.
- Creamy, cheesy filling with plenty of sausage flavor.
- Clean slices that bake up neat and pretty.
- Make-ahead friendly so you are not scrambling last minute.
- Perfect for parties, brunch, potlucks, and snacky dinners.
- Easy to scale up for a crowd and easy to reheat.
For an easy holiday appetizer combo, serve these with Cranberry Brie Bites on the same platter.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Sausage. This is where all the flavor lives. Hot or mild both work, so pick your vibe.
- Cream cheese. Makes the filling creamy, helps everything stick together, and basically turns sausage into something dangerously snackable. Let it soften first so it mixes in smoothly.
- Cheddar cheese. Adds that melty, salty payoff in every bite. Any good melting cheese works if that’s what you have. If you are into spice, use some pepper jack. Freshly shredded cheese will melt better than prepacked cheese. I purchase small blocks in the store and keep them until needed.
- Crescent dough sheet. Using premade crescent roll dough is the shortcut that makes these stupid easy. Roll, chill, slice, bake. If you’re using regular crescent rolls, just press the seams together and pretend it never happened.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 375°F and line a baking sheet with parchment paper. Chop the onion, mince the garlic, and let the cream cheese soften at room temperature.
Cook the country sausage with the onion until browned and the onion is soft, then add the garlic for 1 minute and drain any extra grease.
Stir in the cream cheese until smooth and melted, then add the cheddar and mix until combined.
Spread the sausage mixture over the crescent dough in an even layer, leaving a small border on one long edge.
Roll it up tightly into a log with the seam side down, then chill in the freezer for 10 minutes so it slices cleanly. You could wrap in plastic wrap and chill in the fridge if you are out of space in the freezer.
Cut into 1 inch pinwheels, bake until puffed and golden, then cool for a few minutes and serve warm.
Troubleshooting Guide – Common Problems and Solutions
- My pinwheels are squishing flat when I slice them. The log is too soft. Pop it in the freezer for 10 to 15 minutes, use a sharp serrated knife, and wipe the blade between cuts.
- The filling is oozing out when I roll. The filling layer is too thick or too warm. Spread it thinner, let the sausage mixture cool a bit first, and leave a clean border on one long edge so it can seal.
- My pinwheels unrolled on the pan. The seam wasn’t sealed enough. Roll with the clean edge at the end, place the log seam-side down, and make sure that last edge is pressed in.
- They are greasy and the bottoms are soggy. The sausage wasn’t drained well. Drain the grease, and if it still feels oily, blot the sausage mixture quickly with paper towels before adding the cheeses.
- The crescent dough sheet keeps tearing or sticking. It got too warm. Work fast, use a lightly floured board if needed, and if it starts fighting you, chill the dough for a few minutes and try again.
- My filling looks clumpy instead of creamy. The cream cheese was too cold. Let it soften fully before mixing, and stir it into the warm sausage mixture until smooth before adding the cheddar.
- The pinwheels are uneven sizes. The log wasn’t rolled evenly or the ends got skinny. Roll with steady pressure, then trim the ends (chef snack tax) before slicing.
- They stuck to the pan. Use parchment paper, and let them cool for a couple minutes before moving them. Hot cheese likes to glue itself to everything.
Frequently Asked Questions
Can I make these ahead?
Yes. Assemble the log, wrap it, and refrigerate up to 24 hours before slicing and baking.
Why chill the log before slicing?
It helps the pinwheels keep their shape while cutting.
Kylee’s Notes
- For extra golden-ness, brush with a beaten egg before baking.
- Soften the cream cheese first. It mixes in smooth and creamy instead of turning into little stubborn blobs that refuse to cooperate.
- Drain the sausage well. Too much grease makes the filling slippery and can mess with how cleanly the pinwheels roll and bake.
- Let the sausage mixture cool a bit before spreading. Warm is fine, hot is not. If it’s too hot, it can start melting the dough and you end up with a sticky situation.
- Spread the filling in an even, thin layer. If you pile it on too thick, it squishes out when you roll, and your pinwheels get weirdly empty in spots.
- Leave a clean border on one long edge. That little strip of dough is what helps the roll seal, so you don’t lose half the filling to the baking sheet.
- Roll tight, but don’t strangle it. A snug roll keeps the swirl pretty and helps the pinwheels hold together when you slice.
- Freeze for 10 minutes for clean slices. This is the difference between cute pinwheels and “rustic blobs” (still edible, just less photogenic).
- Use a sharp serrated knife and wipe between cuts. A serrated knife saws through without squishing, and wiping keeps the slices neat.
- Give them space on the pan. They puff and spread a little, so a bit of breathing room helps them bake evenly and brown nicely.
- Rotate the pan halfway through baking. Especially if your oven has hot spots.
How to store leftovers
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Reheating Tips
Warm in the oven or air fryer at 350°F until crisp and heated through.
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Sausage Pinwheels
Ingredients
- 1 pound country sausage
- 1/2 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 8 ounces cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1 can crescent dough sheet
Directions
- Get prepped: Preheat the oven to 375°F. Line a baking sheet with parchment. Finely chop 1/2 medium onion, mince 2 cloves garlic, soften 8 ounces cream cheese
- Cook the sausage filling: Add 1 pound country sausage and chopped onion to a skillet over medium heat. Cook until the sausage is browned and the onion is softened. Add the garlic, and cook 1 more minute. Drain excess grease.
- Add the cheeses: Stir 8 ounces cream cheese into the warm sausage mixture until melted and smooth. Add 1 cup shredded cheddar cheese and stir again.
- Assemble the pinwheels: Lay 1 can crescent dough sheet on a board. Spread the sausage mixture evenly over the surface, leaving a small border along one long edge.
- Roll and chill: Roll the dough tightly into a log, ending with the clean edge facing down. Chill the log in the freezer for 10 minutes so it firms up for easier slicing.
- Slice and bake: Cut the log into 1 inch slices. Place on the prepared baking sheet and bake for 15 to 18 minutes, or until puffed and golden brown.
- Serve: Let them cool for a few minutes, then serve warm.
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Notes
- Chill the filled dough before slicing so the pinwheels stay round.
- Drain sausage well so the dough doesnt get soggy.
- Spread the filling evenly so every slice has the perfect amount.
- Keep the roll tight so it bakes evenly.
- Use a serrated knife for clean slices.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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