Description
Savory sausage, zesty Rotel, and melty cheese wrapped in buttery crescent dough—these pinwheels are always a crowd favorite.
Ingredients
Scale
→ For the Pinwheels
- 1 lb cooked sausage, crumbled
- ¾ cup shredded cheddar cheese
- ¾ cup shredded mozzarella cheese
- 1 (8-oz) package cream cheese, softened
- 1 can Rotel (mild or spicy), drained
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1 tsp onion powder
- 3 (8-oz) cans refrigerated crescent rolls
- 1 Tbsp poppy seeds
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Cook sausage in a skillet, breaking it into crumbles. Drain excess fat.
- Mix cooked sausage, cream cheese, Rotel, cheese, Worcestershire, mustard, and onion powder in a bowl.
- Unroll crescent dough and press seams together to form one sheet.
- Spread filling evenly over the dough, leaving a border.
- Roll the dough tightly and slice into 1-inch pinwheels.
- Place on a baking sheet, sprinkle with poppy seeds, and bake for 12-15 minutes until golden.
- Cool for a few minutes, then serve warm.
Notes
Roll the dough tightly but not too tightly to avoid spilling the filling.
You can use ground turkey or chorizo as alternatives to sausage.
These freeze well—freeze unbaked and bake directly from the freezer.
Store leftovers in an airtight container in the fridge for up to 3 days.
Use parchment paper for easy cleanup and no sticking.