Thanks to Kelly Bridgers for this week’s recipe.
Sausage and Cream Cheese Pinwheels
1 lb. bulk pork sausage (hot or mild)
2 (8 oz.) packages refrigerated crescent rolls
1 (8 oz.) package cream cheese (plain, green onion & chive, jalapeno) – your choice
-Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly. Drain and discard grease. Stir in cream cheese with sausage until uniform consistency.
-Spread dough from 1 package of crescent rolls onto a work surface and pinch perforations together to create a single sheet of dough. Spread half of sausage/cream cheese mixture over the dough sheet, leaving 1/2 inch margin all around. Roll dough up into a log, starting at long edge; wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll; wrap. Refrigerate at least 1 hour (the longer, the easier to slice).
-Preheat oven to 375 degrees F.
-Unwrap rolls and cut each into 1/2 inch thick slices. Place slices onto a baking sheet.
-Bake in preheated oven until pinwheels are golden brown 10-15 minutes.