Perfect Sausage Pinwheels Recipes

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SAUSAGE PINWHEELS



Sausage Pinwheels image

My Mom discovered this sausage roll recipe years ago and it has been passed around many, many times. A sausage mixture is baked into a puff pastry roll and served as little appetizer bites.

Provided by SUSIE-Q

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 16

Number Of Ingredients 6

1 pound ground pork sausage
1 onion, finely chopped
2 stalks celery, finely chopped
1 tablespoon chopped fresh parsley
ground black pepper to taste
½ (17.5 ounce) package frozen puff pastry, thawed

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.

Nutrition Facts : Calories 206.3 calories, Carbohydrate 8 g, Cholesterol 19.3 mg, Fat 17.3 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 5.6 g, Sodium 231.8 mg, Sugar 0.5 g

SAUSAGE AND CREAM CHEESE PINWHEELS



Sausage and Cream Cheese Pinwheels image

Good for breakfast or parties.

Provided by brandi03

Categories     Appetizers and Snacks     Pastries

Time 1h20m

Yield 12

Number Of Ingredients 3

1 pound bulk pork sausage
2 (8 ounce) packages refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened - divided

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.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 15.4 g, Cholesterol 42.2 mg, Fat 22.6 g, Protein 9.2 g, SaturatedFat 8.9 g, Sodium 686.1 mg, Sugar 2.7 g

PERFECT SAUSAGE PINWHEELS



Perfect Sausage Pinwheels image

Another recipe from my Grandma. These are always a big hit at our family functions. Very easy to make, but so so good!

Provided by Mayniac May Family

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 3

2 1/4 cups Bisquick baking mix
2/3 cup milk
1 lb sausage

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.

Nutrition Facts : Calories 451.9, Fat 29.6, SaturatedFat 9.8, Cholesterol 48.5, Sodium 1276.2, Carbohydrate 31.6, Fiber 0.9, Sugar 5.2, Protein 13.6

SAUSAGE PINWHEELS



Sausage Pinwheels image

My Mama makes these for holiday breakfasts or as appetizers. We love 'em! Use your favorite sausage...we like Jimmy Dean.

Provided by Queen of Everything

Categories     Breakfast

Time 33m

Yield 24 serving(s)

Number Of Ingredients 2

1 lb bulk sausage
1 can crescent roll dough

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.

Nutrition Facts : Calories 60.5, Fat 5.4, SaturatedFat 1.9, Cholesterol 11, Sodium 172.3, Carbohydrate 0.5, Protein 2.3

SAUSAGE PINWHEELS



Sausage Pinwheels image

Provided by Eddie Jackson

Categories     appetizer

Time 55m

Yield 24 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
8 ounces hot Italian sausage (about 3 links), removed from casings
1/2 teaspoon dried oregano
1/2 small onion, finely chopped
2 tablespoons tomato paste
1/4 cup grated Parmesan
Kosher salt, optional
One 8-ounce tube refrigerated crescent rolls
3 cups loosely packed baby spinach leaves
1/4 cup chopped fresh parsley
3/4 cup shredded low-moisture mozzarella

Steps:

  • Heat the oil in a medium skillet over medium heat. Add the sausage and cook, crumbling it into small pieces with a wooden spoon, until no longer pink, about 4 minutes. Add the oregano and onion and cook until the onion is softened, about 6 minutes.
  • Make a space in the center of the skillet and add the tomato paste. Toast it for a minute, then stir it into the sausage mixture. Add 1/4 cup water and bring to a simmer; cook until the mixture thickens, about 2 minutes. Scrape into a medium bowl and let cool, about 15 minutes.
  • Meanwhile, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Stir the Parmesan into the cooled sausage mixture. Season with salt if necessary.
  • Unroll the crescent dough and separate into 4 rectangles (each made of 2 crescent dough pieces). Press the seams together to seal and create 4 solid rectangles. Roll or press each rectangle to about 6 inches by 8 inches.
  • Lay out one of the dough rectangles with the long sides on the top and bottom. Layer a quarter of the spinach leaves on the dough, leaving a 1/2-inch space at the top and bottom but extending the spinach to both sides. Sprinkle with a quarter of the parsley. Spread a quarter of the sausage mixture over top. Sprinkle with a quarter of the mozzarella. Press down on the cheese to compress the filling and adhere it to the dough. Roll the dough tightly over the filling and pinch to seal the seam. With a sharp knife, cut into 6 rounds. Place the rounds cut-side up on one of the prepared baking sheets. Repeat with the remaining ingredients to make 24 pinwheels.
  • Bake, rotating the baking sheets from top to bottom halfway through, until the dough is puffed and browned and the cheese is browned, 12 to 14 minutes. Serve warm.

SAUSAGE PINWHEELS WITH HERB GRAVY



Sausage Pinwheels with Herb Gravy image

For a down-home way to start the day, I prepare this dish for my family.-Elizabeth Tonn, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 7 servings.

Number Of Ingredients 14

2-1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1-1/4 teaspoons minced chives, divided
1-1/4 teaspoons dried parsley flakes, divided
1 teaspoon seasoned salt
3/4 teaspoon dried tarragon, divided
1/2 teaspoon sugar
5 tablespoons cold butter, divided
2 tablespoons shortening
2-3/4 cups milk, divided
1 pound bulk spicy or breakfast pork sausage
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 teaspoons chicken bouillon granules

Steps:

  • In a large bowl, combine 2 cups flour, baking powder, 3/4 teaspoon chives, 3/4 teaspoon parsley, seasoned salt, 1/2 teaspoon tarragon and sugar. Cut in 2 tablespoons butter and shortening until mixture resembles coarse crumbs. Stir in 3/4 cup milk. On a floured surface, roll or pat dough into a 14x10-in. rectangle., Between two sheets of waxed paper, roll or pat sausage into a 14x8-in. rectangle. Peel off top sheet of waxed paper. Invert sausage onto dough, lining up sausage along one long edge of dough. Peel off remaining waxed paper. Starting with the long side covered with sausage, roll up jelly-roll style; pinch seam to seal. Wrap in waxed paper. Refrigerate for 45 minutes., Remove waxed paper; cut roll into 1-in. slices. Place cut side down in a greased 13x9-in. baking pan. Bake at 400° for 30-35 minutes or until golden., For gravy, melt remaining butter in a saucepan over medium heat. Add the remaining flour, chives, parsley, tarragon, pepper and pepper flakes; stir until blended. Gradually add remaining milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add bouillon; cook and stir over medium heat until dissolved. Serve immediately with pinwheels.

Nutrition Facts :

MAKE-AHEAD SAUSAGE PINWHEELS



Make-Ahead Sausage Pinwheels image

Filled with sausage, sweet pepper and cream cheese, these roll-ups are excellent for unexpected visitors, a cocktail party or a halftime snack. Besides being easy to make, they can be done way ahead and kept in the freezer. All you have to do is pop them into a hot oven! -Cindy Nerat, Menominee, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 6-1/2 dozen.

Number Of Ingredients 5

1 pound bulk regular or spicy pork sausage
1/2 cup diced sweet red pepper
1 green onion, chopped
1 package (8 ounces) cream cheese, cubed
2 tubes (8 ounces each) refrigerated crescent rolls

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.

Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 89mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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