- 1 tube (8 ounces) refrigerated crescent rolls
- 1/2 pound uncooked bulk pork sausage
- 2 tablespoons minced chives
- Preheat oven to 375°. Unroll crescent dough onto a lightly floured surface; press perforations to seal. Roll into a 14x10-in. rectangle.
- Spread sausage to within 1/2 in. of edges. Sprinkle with chives. Roll up carefully jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place 1 in. apart in an ungreased 15x10x1-in. pan.
- Bake until golden brown and sausage is cooked through, 12-16 minutes. Yield: 1 dozen.
Reviews forSausage Chive Pinwheels
"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!"
"I think it is really great, and even better if you add extra sage to the sausage."
"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!"
"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."
"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."
"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."
"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!"
"Very good! My daughter who won't eat much meat at all loved these."
"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!!"