Sausage Pancetta Rosemary Pinwheels Recipes

MAKE-AHEAD SAUSAGE PINWHEELS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely., Unroll 1 can of crescent dough and separate into 4 rectangles; pinch perforations to seal. Press each rectangle to 6x4-1/2 in.; spread each with 1/3 cup filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet, seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour., Cut each log into 10 slices. Bake on parchment-lined baking sheets until golden brown, 15-18 minutes. Serve warm. Freeze option: Freeze pinwheels in freezer containers, separating layers with waxed paper. To use, bake frozen pinwheels as directed, increasing time by 3-5 minutes.

PERFECT SAUSAGE PINWHEELS

Steps:

• Heat oven to 450°F.
• Create dough with Bisquick mix and milk.
• On wax paper, roll out dough. Make it as close to a large thin square as possible (don't need to be perfect).
• Spread out sausage (uncooked) on dough. (it spreads easier if you put sausage in microwave for a 20 to 30 seconds).
• Start on one side and roll toward the other, creating a large log shape.
• (wrap up in wax paper and put a towel over it and place in the freezer for around 15 minutes if you want to slice easer. This is not necessary though).
• Slice into 1/2 inch pieces.
• Bake for 10 to 12 minutes, or until golden brown.

PAMPERED CHEF PARMESAN ROSEMARY PINWHEELS (APPETIZER)

Steps:

• Preheat oven to 375°F
• Do not separate dough into triangles. Gently press or roll seams to seal, but do not flatten.
• In small bowl, mix cream cheese, parmesan cheese, and rosemary.
• Spread mixture over dough.
• Roll up dough from the long side. Slice into 1/2 inch rolls.
• Please pinwheels flat onto cookie sheet or baking stone.
• Bake 12 - 15 minutes or until golden brown.
• Serve warm.

SAUSAGE AND CREAM CHEESE PINWHEELS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease.
• Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge; wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll; wrap. Refrigerate rolls at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet.
• Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.