Ingredients
Scale
- 1 pound bulk pork sausage
- 8 ounces cream cheese (softened)
- 1 cup shredded cheddar cheese
- 2 packages (8 ounces each) refrigerated crescent rolls
- Fresh parsley (for garnish)
Instructions
- In a large skillet over medium-high heat, cook the sausage until browned. Drain excess grease and let cool.
- On wax paper, unroll one package of crescent rolls and pinch perforations to seal.
- Spread half of the cream cheese over the dough, leaving a 1/2-inch border.
- Layer half of the cooked sausage and shredded cheese on top.
- Roll the dough tightly into a log using the wax paper, then wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Slice chilled logs into 1/2-inch pinwheels.
- Arrange on a baking sheet and bake for 10-15 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel (30g)
- Calories: 105
- Sugar: 0g
- Sodium: 275mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg