These southern 3-ingredient sausage pinwheels are the kind of thing that disappear faster than anything else on the table. My aunt used to make a double batch for Sunday dinner, and we still somehow ended up politely (and not-so-politely) fighting over the last one. They start with store-bought crescent roll dough, get filled with seasoned breakfast sausage, and a layer of cream cheese pulls everything together into a bubbling, savory swirl. They’re perfect when you want something that feels homemade and a little nostalgic, but you also have a busy week and zero interest in complicated prep.
Serve these warm on a big plate or platter with some fresh fruit, a simple green salad, or scrambled eggs if you’re doing a brunch-y spread. They’re great as a starter before a casual Sunday dinner, alongside a pot of beans, mac and cheese, or a big salad. For dipping, ranch or a little pepper jelly on the side is fun, but totally optional. They travel well, so they’re also ideal for potlucks, game days, or bringing over to a friend’s house straight from the oven.
Southern 3-Ingredient Sausage Pinwheels
Servings: 8
Ingredients
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1 (8 oz) can refrigerated crescent roll dough or crescent dough sheet
1 (8 oz) block cream cheese, softened
1 (1 lb) roll pork breakfast sausage (mild or hot), uncooked
Directions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly spray it with nonstick cooking spray so the pinwheels don’t stick.
In a medium skillet over medium heat, crumble the breakfast sausage and cook, stirring often, until it is fully browned and no pink remains, about 7–10 minutes. Drain off any excess grease and let the sausage cool for 5–10 minutes so it doesn’t melt the cream cheese too much.
In a mixing bowl, stir together the softened cream cheese and the cooked, cooled sausage until the mixture is evenly combined and spreadable. A sturdy spoon or spatula works best here
Open the can of crescent roll dough and gently unroll it onto a lightly floured surface or a piece of parchment. If using regular crescent rolls, pinch and press the perforated seams together with your fingers to form one solid rectangle of dough.
Gently roll or press the dough into a roughly 12×8-inch rectangle. Try to keep it even so the pinwheels bake uniformly.
