Flaky Sausage Pinwheels (Print Version)
# Ingredients:
→ Filling
01 -
1/4 teaspoon ground black pepper
02 -
1 teaspoon thyme, dried
03 -
1/2 teaspoon smoked paprika
04 -
1/2 teaspoon oregano, dried
05 -
2 teaspoons onion powder
06 -
2 teaspoons garlic powder
07 -
8 oz cream cheese, chopped into cubes
08 -
24 oz ground pork sausage
→ Assembly
09 -
1 egg, whisked for brushing
10 -
Two 8-ounce cans of refrigerated crescent rolls
# Instructions:
01 -
Crumble and cook the sausage in a pan, then drain the grease. Stir in cream cheese with all the spices until smooth and blended.
02 -
Flatten out crescent dough pieces into rectangular shapes. Seal any gaps in the seams and spoon on the sausage mix.
03 -
Roll up the dough tightly from the long side. Wrap the rolls and chill them in the fridge for half an hour.
04 -
Cut the chilled rolls into pieces about 1/2 inch thick. Paint with the egg wash, and bake in a 375°F oven for 15-20 minutes. They're ready when golden and crisp.
# Notes:
01 -
You can swap in crescent sheets if you'd like
02 -
Keep the dough cool until it's time to handle it
03 -
Allow the cream cheese to soften before mixing easily