Cheesy Sausage Pinwheels Recipes

Steps:

• Preheat oven to 375F.
• Unroll crescent roll dough on a lightly floured surface; press seams and perforations together.
• Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 inch of edges. Sprinkle with chives and the cheese. Carefully roll up from a long side, cut into 12 slices (or place in the fridge first to firm up)
• Place 1 inch apart on an ungreased baking tray
• Bake for 12-16 minutes or until golden brown.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely., Unroll 1 can of crescent dough and separate into 4 rectangles; pinch perforations to seal. Press each rectangle to 6x4-1/2 in.; spread each with 1/3 cup filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet, seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour., Cut each log into 10 slices. Bake on parchment-lined baking sheets until golden brown, 15-18 minutes. Serve warm. Freeze option: Freeze pinwheels in freezer containers, separating layers with waxed paper. To use, bake frozen pinwheels as directed, increasing time by 3-5 minutes.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.
• Roll one pastry sheet into an 8x12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.
• Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.

Steps:

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

Steps:

• Heat oven to 450°F.
• Create dough with Bisquick mix and milk.
• On wax paper, roll out dough. Make it as close to a large thin square as possible (don't need to be perfect).
• Spread out sausage (uncooked) on dough. (it spreads easier if you put sausage in microwave for a 20 to 30 seconds).
• Start on one side and roll toward the other, creating a large log shape.
• (wrap up in wax paper and put a towel over it and place in the freezer for around 15 minutes if you want to slice easer. This is not necessary though).
• Slice into 1/2 inch pieces.
• Bake for 10 to 12 minutes, or until golden brown.

Steps:

• Take dough out of can in a whole sheet.
• Press perforated edges together to form one sheet of dough.
• Spread sausage over dough evenly.
• Starting with a long edge, roll dough and sausage into a log.
• Refrigerate log overnight or until firm.
• Slice 1/2 inch pieces from the log and place on baking sheet.
• Bake at 375 degrees for 12-18 minutes.

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. , Spread rectangles with mustard. Top with cheese and roast beef, overlapping if needed, and, if desired, red pepper. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll crosswise into 4 slices; place on parchment-lined baking sheets, cut side down. Bake until pinwheels are golden brown and cheese is melted, 15-18 minutes. Serve warm., Freeze option: Cover and freeze cooled pinwheels on parchment-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake at 375° until heated through.