Sausage Cheddar Crescent Pinwheels
A quick, savory crowd-pleaser perfect for brunch, potlucks, game day, or on-the-go snacks, these flaky pinwheels come together in under 30 minutes.
| Prep Time | Cook Time | Total Time | Servings |
|-----------|-----------|------------|----------|
| 10 minutes | 15 minutes | 25 minutes | 10 to 12 |
Ingredients
2 (8-ounce) packages of crescent dough (pre-made solid sheets or individual crescent rolls both work)
1 pound bulk breakfast sausage (in a log form)
2 tablespoons Dijon mustard
1 ½ cups shredded sharp Cheddar cheese
Instructions
Preheat your oven to 400 degrees F (200 degrees C). Lay both portions of crescent dough flat on a clean work surface. If you are using individual crescent rolls rather than solid sheets, pinch all perforated seams together tightly to form one continuous solid sheet per package.
Cut the sausage log into two equal halves, then press and spread each half into a very thin, even layer across the entire surface of each dough sheet.
Spread 1 tablespoon of Dijon mustard evenly over the sausage layer on each sheet, then top with an even sprinkling of shredded cheddar across both.
Starting from the longer side of the dough, roll the whole sheet tightly into a secure log. If your dough has gotten too soft or warm from handling, pop it into the freezer for 10 minutes to firm up before slicing.
Slice each log into ½-inch thick slices (you will get roughly 22 slices total from both logs) and arrange the slices cut-side down on two lightly greased, parchment-lined baking sheets.
Bake in the preheated oven for 12 to 14 minutes, until the pinwheels turn golden brown and the bottoms are nicely toasted. Let cool slightly before serving.
