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Sausage Pinwheels Recipe

Sausage Pinwheels Recipe

These savory spirals are very simple to fix but look special on a buffet. Our guests eagerly help themselves--sometimes the eye-catching pinwheels never make it to their plates! - Gail Sykora, Menomonee Falls, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1/2 pound uncooked bulk pork sausage
  • 2 tablespoons minced chives


  • 1. 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 in. of edges. Sprinkle with chives.
  • 2. Carefully roll up from a long side; cut into 12 slices. Place 1 in. apart in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-16 minutes or until golden brown. Yield: 1 dozen.

Reviews for Sausage Pinwheels

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mtuttle User ID: 3205485 224175
Reviewed Apr. 5, 2015

"I have used this recipe again and again. They are always a big hit. I add chives if I have them, but they are excellent without. Great for an Easter brunch! I ALWAYS double the recipe, and there are never any left!"

Hcline User ID: 6600605 217501
Reviewed Jan. 10, 2015

"I think it is really great, and even better if you add extra sage to the sausage."

Roadtripper User ID: 7507612 68820
Reviewed Jan. 6, 2014

"I've had this recipe for several years; came in one of my Taste of Home Annual Cookbooks. So easy and soooo delicious! Perfect for parties!"

AmyADavidson User ID: 2405284 26457
Reviewed Sep. 28, 2012

"This is in the permanent recipe file. Have made these routinely. Great for a quick bite of breakfast on the go, reheat for the next morning and have even added scrambled eggs for a different breakfast bite. Tried and true easy recipe. Used often for buffets and brunches. Really a no-brainer."

xerciser User ID: 1427919 51646
Reviewed Nov. 13, 2011

"My family LOVES these pinwheels. I follow the recipe as written and they come out perfect all the time. A favorite and a request from family and friends. They are simple to make and so delicious. I make them often."

Carol39110 User ID: 1932804 51645
Reviewed Nov. 1, 2011

"These are easy and always a hit. I do not use chives. This can be prepped the night before then sliced and baked in the morning."

TwylahJean User ID: 5706947 84513
Reviewed Sep. 4, 2011

"Have made this recipe numerous times - very easy - and everyone loves them. Frankly, they are just as good without the chives. Have made them for everything from a wedding reception to church get-togethers. A recipe I come back to over and over."

Karen_Lancaster_PA User ID: 719156 72245
Reviewed Mar. 26, 2011

"Very tasty! I thought of adding cheese but decided not too & they were great. Funny thing was that many asked me if there was cheese in them!"

eli05 User ID: 3750978 31679
Reviewed Sep. 23, 2010

"Very good! My daughter who won't eat much meat at all loved these."

xicota User ID: 944314 51643
Reviewed May. 15, 2010

"So simple and so tasty! The only change I made was to add more chives, as my family likes them. The sausage cooked through with no problem. I might recommend that, when spreading the sausage on the dough, use a knife or icing spatula to get a more even, thin layer of the meat. Also, when making these for the first time, don't over-add on the sausage until you see that your oven will cook the 8 oz. sufficiently.

A really great recipe!!"

katlaydee3 User ID: 3741999 76276
Reviewed Apr. 11, 2010

"Really good. Would definitely make again."

MADawson User ID: 648591 31670
Reviewed Mar. 2, 2010

"I've been making these for years! I put shredded cheddar on top of the sausage before rolling. We have them for breakfast often. Much easier than making sausage balls--with the same flavors. For the question of the sausage not cooking: Try turning the temperature down a little and cook longer. My oven tends to bake hotter than the temp called for."

hometeacher 7 User ID: 1327680 72243
Reviewed Mar. 1, 2010

"Love them, love them, love them!!! They are extremely easy, and my 7 kids can't get enough. I make them for breakfast. (I do eliminate the chives though.) Recently I found Pillsbury seamless dough sheets. YEA!! Even easier to make them then."

Jellybean User ID: 119091 38884
Reviewed Feb. 15, 2010

"I made these today and could not get the sausage to cook through. I baked them at least 15 min longer than the recipe requires. Am I missing something?"

4Appys User ID: 4560950 38825
Reviewed Nov. 24, 2009

"These sound good but do you actually put raw sausage on the dough? Doesn't seem that it would cook through."

bevschwarz55 User ID: 3777663 26455
Reviewed Nov. 19, 2009

"My family loves these and they are so easy to make! I usually make them ahead of time and freeze it. Then I thaw it, cut into slices while it's cold (they slice better) and bake when I need it. It's a great make-ahead appetizer or breakfast accompaniment!"

PKRowson User ID: 1279735 76322
Reviewed Nov. 16, 2009

"We make this using 12 oz. of Jimmy Dean's 50% reduced fat sausage and the reduced fat crescent rolls. Makes it much less greasy and the flavor is still terrific!"

pickles50564 User ID: 3634109 74373
Reviewed Oct. 12, 2009

"took them to a dinner and they were gone quick. next time I would try a thread to cut through the rolls so they don't flatten"

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