Name: Cheddar Sausage Pinwheels Recipe
Prep time: 20 min
Cook time: 32 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 pound ground breakfast sausage; 4 ounces cream cheese; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 can crescent roll dough (seamless sheet, not precut); ½ cup cheddar cheese, shredded; 3 tablespoons green onion, minced

There’s something truly comforting about biting into fluffy, cheesy, savory pinwheels, and that’s exactly what you get with this Cheddar Sausage Pinwheels Recipe. These little bundles of flavor are the perfect snack, appetizer, or crowd-pleasing party treat that’s surprisingly easy to make.

There are eight small round pastry rolls on a white plate. Each roll has a golden-brown crust on the outside with a soft, light tan inside showing a filling of finely ground meat mixed with small green herb pieces. The texture of the filling looks crumbly and moist. The rolls are neatly placed on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheddar Sausage Pinwheels Recipe
Top Tip
How to Serve Cheddar Sausage Pinwheels Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheddar Sausage Pinwheels Recipe

Why You'll Love This Recipe

I’ve made these Cheddar Sausage Pinwheels recipe countless times, and they never fail to impress. They’re a delicious mix of creamy, cheesy, and savory goodness rolled into crispy, golden spirals. Whether for casual snacking or a festive gathering, they always disappear fast.

Quick & Easy: Ready in about an hour including chilling, perfect for last-minute entertaining.
Flavor-Packed: The blend of sausage, sharp cheddar, and cream cheese makes every bite satisfying.
Kid-Friendly: These pinwheels are finger-food friendly, making them a hit with little ones and adults alike.
Customizable: You can tweak the add-ins easily to suit your taste or dietary needs.

Ingredients & Why They Work

Every ingredient in this Cheddar Sausage Pinwheels recipe plays a specific role. The savory sausage brings heartiness, the cream cheese adds luscious creaminess, cheddar gives a bit of sharpness, and the crescent dough creates that irresistible flaky texture. Here are some tips to get the best results with your ingredients.

Flat lay of two cloves of fresh garlic, a small white bowl of golden vegetable oil, a mound of raw ground breakfast sausage, a smooth block of cream cheese, a small white bowl of kosher salt, a small white bowl of black peppercorns, a rectangular sheet of crescent roll dough, a small pile of shredded cheddar cheese, and a few fresh green onion sprigs all arranged symmetrically in perfect proportions on simple white ceramic dishes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: This helps in sautéing the garlic and sausage evenly without overpowering the flavors.
Garlic: Fresh minced garlic adds a wonderful depth and aroma; don’t skip it or use powder instead.
Ground breakfast sausage: Choose a quality sausage with balanced seasoning—you can adjust salt and pepper later.
Cream cheese: Softened cream cheese blends smoothly with sausage, keeping the filling moist and rich.
Kosher salt & black pepper: Essential for seasoning; use sparingly to prevent over-salting, especially if the sausage is pre-seasoned.
Crescent roll dough (seamless sheet): This dough is super simple to roll and bakes perfectly flaky; I always pick the seamless type to avoid holes when rolling.
Cheddar cheese: Shredded sharp cheddar offers the right tang and melts beautifully inside the pinwheels.
Green onion: Adds a fresh bite and subtle crunch—feel free to substitute with chives if preferred.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Cheddar Sausage Pinwheels recipe my own by switching up the mix-ins depending on the mood or season. It’s also a great blank canvas to accommodate dietary needs without losing that flaky, cheesy charm.

Variation: Sometimes I add a pinch of smoked paprika or cayenne for a subtle kick—it adds a lovely warmth without overpowering the sausage.
Vegetarian twist: Use plant-based sausage alternatives and skip cream cheese in favor of a herbed cream cheese spread for a vegetarian-friendly version.
Seasonal add-ins: In fall, I swap green onions for caramelized onions or roasted red peppers for a sweeter twist.

Step-by-Step: How I Make Cheddar Sausage Pinwheels Recipe

A close-up view of a small savory pie on a white plate with slightly raised edges, sitting on a white marbled surface. The pie has a golden-brown crust forming a cup shape holding a creamy, light beige meat filling with visible bits of cooked ground meat and herbs, shown with one side broken open revealing its soft inside texture. Behind this pie, there is a silver fork resting on the plate's edge. In the blurry background, there are more similar pies arranged on a white plate, also resting on the white marbled surface. The overall look is warm and inviting, with soft natural light and a simple white subway tile wall behind. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Garlic and Sausage to Flavorful Perfection

Start by heating the vegetable oil in a large saucepan over medium heat until it just starts to shimmer. Add your minced garlic and cook it gently for about 2 to 3 minutes, letting it develop color and that irresistible aroma—this is where your pinwheels start gaining flavor. Then, toss in the ground breakfast sausage, breaking it up with a spatula as it browns. Cook until it’s no longer pink, about 8 minutes. Be sure to drain excess grease to avoid soggy dough later. Transfer the cooked sausage to a mixing bowl, then fold in the cream cheese. Season with kosher salt and black pepper, tasting as you go since some sausages can be salty on their own. Let the mixture cool, room temp is best for spreading, so pop it in the fridge for 15-20 minutes.

Step 2: Prep and Roll the Dough with the Sausage Mix

On a clean counter or large cutting board, lay a rectangle of plastic wrap and unroll your seamless crescent roll dough right onto it. Spread the cooled sausage mixture evenly across the dough, leaving about a half-inch bare strip along one long edge—this helps seal your roll later. Sprinkle shredded cheddar cheese and minced green onions on top for that perfect melty, fresh combo.

Now, using the plastic wrap as a guide, roll the dough tightly into a log starting from the long edge with the filling. When you reach the empty strip, dampen it with a little water so it sticks well, then pinch the seam tight to seal your cheesy log completely. Wrapping it up tightly in the plastic wrap again, place it in the freezer for about 20 minutes to firm up—this chilling makes slicing easier and cleaner.

Step 3: Slice, Arrange, and Bake to Golden Perfection

Preheat your oven to 375°F while the dough chills. Once firm, unwrap and slice the log into 8 even pinwheels. Arrange these on a parchment-lined baking sheet with plenty of room between them—they’ll puff up and need the space. Slide the pan into the oven and bake for 15–17 minutes, or until beautifully golden and crispy. The kitchen will smell irresistible, so keep an eye on them to avoid burning but celebrate the crisp edges that make these pinwheels so addictive.

Top Tip

From my experience making this recipe multiple times, a few small tricks truly take these Cheddar Sausage Pinwheels to the next level. Paying attention to your dough’s chill time and seasoning the filling just right will turn out the best results.

Don’t Skip Chilling: Freezing the rolled dough for at least 20 minutes helps it hold its shape when sliced, preventing squished or misshapen pinwheels.
Season After Cooking Sausage: I learned this from trial and error—checking the filling’s seasoning after the sausage cooks prevents oversalting.
Seal the Dough Well: Moistening the bare dough edge before sealing ensures your pinwheels don’t unravel during baking.
Avoid Overcrowding the Pan: Give each pinwheel space to puff and get crispy without steaming—this creates perfect golden edges.

How to Serve Cheddar Sausage Pinwheels Recipe

cheddar sausage pinwheels - Serving Suggestion

Garnishes

My go-to finish is a quick sprinkle of fresh chopped parsley or more minced green onions right after baking for a pop of color and fresh flavor. A small dollop of sour cream or your favorite dipping sauce—like honey mustard or a tangy ranch—makes these pinwheels even more indulgent and fun to eat.

Side Dishes

These pinwheels are fantastic on their own but pair wonderfully with a crisp green salad, some roasted veggies, or even a warm bowl of tomato soup. I especially like serving them alongside a fresh slaw for a contrast of textures and flavors.

Creative Ways to Present

For parties, I love arranging these pinwheels upright in a bread bowl or on a tiered tray mixed with other bite-sized appetizers. They’re also fun threaded onto skewers with cherry tomatoes and pickles to turn them into portable, playful finger foods your guests will remember.

Make Ahead and Storage

Storing Leftovers

I store any leftover Cheddar Sausage Pinwheels in an airtight container in the fridge. They stay moist but still crisp up nicely when reheated within 2-3 days. Just be sure to cool them completely before storing to avoid sogginess.

Freezing

These pinwheels freeze beautifully either before or after baking. If freezing before baking, slice and arrange on a tray to freeze individually before transferring to a resealable bag. When ready, bake straight from frozen, adding a few extra minutes to the cooking time.

Reheating

To reheat, I find the oven or toaster oven works best for keeping that flaky texture—about 8-10 minutes at 350°F until warmed through. Avoid microwaving unless you’re in a rush, as it can make them soggy.

Frequently Asked Questions:

Can I use other types of cheese in this recipe?

Absolutely! While sharp cheddar adds a classic tangy flavor, you can swap in mozzarella for a milder taste or pepper jack for a spicy kick. Just shred it fresh for best melting.

What if I can’t find the seamless crescent roll dough?

You can use regular crescent roll dough—just try to press the seams gently to smooth them before rolling to avoid the filling escaping. Puff pastry sheets are also a tasty alternative that gives extra flakiness.

Can I prepare the filling a day ahead?

Definitely! Making the sausage and cream cheese filling a day ahead saves time. Just cover it tightly and refrigerate overnight. Bring it back to room temperature before spreading to make rolling easier.

How do I prevent the dough from becoming soggy?

Draining excess grease from the cooked sausage is key. Also, avoid overfilling the dough and make sure to seal the roll tightly. Baking on parchment paper with space between pinwheels helps them crisp up nicely.

Final Thoughts

I have to say, this Cheddar Sausage Pinwheels recipe is one of those simple joys that’s just plain fun to make and eat. Whether you’re pulling them out for game day, a family snack, or an impromptu party, they never disappoint. Give these pinwheels a try—you’ll find yourself making them again and again, just like I do!