I have to admit I’m not actually the biggest fan of cream cheese. I know it’s weird, but I don’t really like cream cheese icing or any appetizer or such that is too heavy on this ingredient. And yet, for some reason these cream cheese sausage pinwheels hit the spot for me. They are so rich and tasty and I had about 4 of them! Talk about needing to hit the running trail the next day!
This recipe was also served at our last supper club by E. Hunt, just like this delicious white wine sangria. It was a feast for sure! If you’re looking for a delicious appetizer to serve at your next feast check these babies out!
Cream Cheese Sausage Pinwheels
1 Roll Breakfast Sausage
1 Tube Pillsbury Crescent Rolls
1 Pkg Softened Cream Cheese
Brown sausage and drain.
In a large bowl, combine cooked sausage with softened cream cheese
Remove crescent roll dough from packaging do not separate sections, and roll out into a rectangle, sealing the perforated areas with your fingers
Spread the cream cheese mixture over the dough in a thin even layer. Roll the dough lengthwise
Once rolled up- refrigerate for at least 20 mins… this will help the dough keep shape while cutting
Cut in about 1/4″ sections and lay on baking sheet. Bake at 375 for about 15mins or until crescent roll is cooked.
(Linked to Peaceful Mom Show & Tell Saturday)