Sausage Pinwheels
A two-ingredient sausage breakfast that will blow your freakin’ mind. Name two stand-alone foods with more flavor than sausage and crescent rolls. Can’t do it.
Sausage Pinwheel’s are somewhat of a Thanksgiving delicacy in my family and I’m here to change that.
My grandma would always make them for breakfast on Thanksgiving morning and I’m pretty sure they still make them at my mom’s house that morning. I know I’ve continued the tradition in my house.
I don’t know why we don’t make these every weekend; there is literally TWO INGREDIENTS and they take 5 minutes to assemble and 20 minutes to bake.
If you want to get impressive, you can make a couple batches with different flavors of sausage. You don’t even need condiments! But if you were to use a condiment, I’d drizzle on hot honey or perhaps basil vinaigrette.
Or, you can try my Ham & Ricotta version here!
All you do is roll your crescent rolls flat and pinch the perforated edges together a bit. Next, press the sausage into a flat even layer on top of the dough.
You will need to use a serrated knife, so your pinwheels aren’t mutilated when you put them on your baking sheet. Make sure you slice them evenly, so they cook evenly; about ¼ to ½ inch. Bake on 350 for 20-25 minutes.
Definitely start checking them around 18 minutes so they don’t overcook. That would suck.
Sausage Pinwheels
Ingredients
- 1 roll Pillsbury Crescent Rolls
- 16 oz roll of your favorite sausage
Instructions
- 1. Lay crescent dough flat; pinch together perforated edges.
- 2. Lay sausage on a flat, even layer on top of the dough.
- 3. Use a serrated knife to cut in ½ inch slices. You’ll have about 10 pinwheels.
- 4. Bake on 350 for 20-25 minutes.
- 5. Devour.
