Sausage Pinwheels Recipe
Sausage Pinwheels Recipe photo by Taste of Home
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Sausage Pinwheels Recipe

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4.5 18 21
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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.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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.
Originally published as Sausage Pinwheels in Taste of Home February/March 2000, p31

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mtuttle 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 217501
Reviewed Jan. 10, 2015

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

Roadtripper 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 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 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 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 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 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 31679
Reviewed Sep. 23, 2010

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

xicota 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!!"

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