Name: Cheddar Sausage Pinwheels Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 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

Nothing beats biting into warm, flaky dough wrapped around a savory, cheesy filling—it's pure comfort in every bite. This Cheddar Sausage Pinwheels Recipe is one of those easy crowd-pleasers that always gets me excited. It's perfect for busy weeknights or casual get-togethers when you want something tasty without the fuss.

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

There’s just something about the way spicy sausage, creamy cheese, and sharp cheddar meld inside golden, flaky dough that makes this recipe a total winner for me. Plus, it’s snackable, shareable, and incredibly satisfying!

Simple Ingredients: You probably have most of these in your fridge or pantry already.
Quick and Easy: Prep takes just 20 minutes, and then you can relax while they bake.
Perfectly Portable: These pinwheels are great for parties, lunchboxes, or quick bites.
Adaptable Flavors: You can easily swap in different cheeses or sausage types to suit your mood.

Ingredients & Why They Work

This recipe blends hearty and flavorful sausage with creamy elements and that irresistible cheddar punch, all wrapped up in buttery dough. The balance of textures and flavors here is key—each ingredient plays a role in making these pinwheels so addictively good.

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: Helps soften garlic and prevents sticking while adding a neutral base for cooking sausage.
Garlic: Adds depth and savory aroma to the sausage filling—it’s a subtle flavor booster.
Ground breakfast sausage: The star protein—choose one with your preferred spice level for personalized flavor.
Cream cheese: Brings creaminess and moisture that bind the sausage together, keeping it from drying out.
Kosher salt: Enhances all the flavors without overpowering—adjust based on your sausage’s seasoning.
Black pepper: Adds a gentle heat and complexity to the filling.
Crescent roll dough (seamless sheet): Your flaky, buttery wrapper that crisps perfectly without the hassle of cutting individual triangles.
Cheddar cheese: Sharp, melty, and slightly tangy — it’s the perfect cheese partner to the sausage.
Green onion: Offers freshness and a mild bite, balancing the richness of meat and cheese.

📝

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 playing around with this Cheddar Sausage Pinwheels Recipe to keep it fresh every time I make it. You can easily tweak the cheese, swap in turkey sausage for a lighter option, or add your favorite herbs to the filling for a custom twist.

Variation: Once, I added a splash of smoked paprika to the sausage mixture and it elevated the flavor with a subtle smokiness that was irresistible.
Dietary Modifications: For gluten-free version, try using gluten-free crescent dough or puff pastry; just adjust baking time.
Extra Veggies: Finely chopped bell peppers or spinach stirred into the filling can add color and nutrition without overwhelming the flavor.
Cheese Swap: Using pepper jack instead of cheddar adds a nice little kick if you like things spicy.

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 Brown the Sausage

Start by heating the vegetable oil in a large pan over medium heat until it’s shimmering—this means it’s hot and ready. Toss in the minced garlic and cook it gently for about 2 to 3 minutes until it starts to turn golden and smell amazing. Be careful not to burn it! Then add the ground breakfast sausage, breaking it apart as it cooks. Sauté for 8 minutes or until it’s nicely browned and cooked through. Once done, drain off any excess oil to keep the pinwheels from getting greasy, and transfer the sausage to a bowl.

Step 2: Mix in Cream Cheese and Season

While the sausage is still warm, stir in the cream cheese—it’ll melt slightly, making the mixture creamy and spreadable. Taste, then season with kosher salt and black pepper. Since sausage can be salty or spicy on its own, start light on seasoning; you can always add more later. Pop the bowl into the fridge for 15-20 minutes so it cools to room temperature—this will make rolling the dough easier later.

Step 3: Prepare the Dough and Spread Filling

Roll out a large rectangle of plastic wrap on your counter or cutting board. Unroll your seamless sheet of crescent dough in the center of the plastic. Spread the cooled sausage mixture evenly across the dough but leave about ½ inch bare along one of the longer edges—this is important for sealing the final roll. Then sprinkle the shredded cheddar and minced green onions evenly over the top for glossy, melty, fresh bursts in every slice.

Step 4: Roll, Chill, and Slice

Use the plastic wrap to help guide the dough into a tight log, rolling along the long edge. Moisten the bare edge with a little water to help it seal firmly as you finish rolling. Pinch the seam completely so the log holds its shape. Wrap the log tightly in plastic wrap and place it in the freezer for about 20 minutes—this chilling step is a game changer! It firms up the dough and filling, making neat slices possible without squishing or losing shape.

Step 5: Bake to Golden Perfection

While the log chills, preheat your oven to 375°F (190°C). Once firm, unwrap and slice the log into 8 equal pieces. Place them on a baking sheet lined with parchment paper, leaving plenty of space so they can puff up without sticking together. Bake for 15 to 17 minutes or until golden and deliciously crispy on the outside. Let them cool for a few minutes before serving—they’ll be hot but worth the wait!

Top Tip

Through making this Cheddar Sausage Pinwheels Recipe multiple times, I’ve learned a few tricks that make all the difference between “meh” and absolutely crave-worthy.

Chill Before Slicing: Don’t skip the freezing step—cold dough slices much cleaner and keeps the filling perfectly intact.
Drain Excess Fat: Sausage tends to release oil—draining it prevents soggy dough and helps the pinwheels bake up nice and crisp.
Don’t Overfill: Spread the mixture evenly and keep the edges clear for sealing; otherwise, you’ll have a messy roll that’s tough to handle.
Use Plastic Wrap for Rolling: This makes rolling tight logs a breeze and ensures an even shape without tearing the dough.

How to Serve Cheddar Sausage Pinwheels Recipe

Cheddar Sausage Pinwheels - Serving Suggestion

Garnishes

I like to sprinkle a little fresh chopped parsley or extra green onion on top just before serving—it adds a pop of color and freshness that contrasts beautifully with the rich filling. If you’re feeling fancy, a light drizzle of spicy mustard or a creamy ranch dip on the side elevates these pinwheels even more.

Side Dishes

These pinwheels are perfect alongside a crisp green salad, roasted veggies, or even a bowl of homemade tomato soup for dipping. I’ve also enjoyed them with finger-friendly coleslaw or a simple cucumber salad to balance the richness.

Creative Ways to Present

For parties or special occasions, arrange the pinwheels on a large platter in a spiral or circle shape for a fun presentation. Sometimes I serve them with colorful toothpicks topped with a little olive or cherry tomato to make them even more snackable and festive.

Make Ahead and Storage

Storing Leftovers

I keep any leftover pinwheels wrapped tightly in an airtight container in the fridge, and they usually last up to 3 days. They’re still tasty cold but definitely better reheated, so be sure to warm them up before digging in again.

Freezing

If I want to prep ahead, I slice the pinwheels but don’t bake them yet. Then I flash freeze them on a tray for a couple of hours before transferring to a freezer bag. That way, I can bake them fresh from frozen by adding a few extra minutes to the oven time—super convenient for busy days.

Reheating

To bring leftovers back to life, I pop them in a preheated oven at 350°F for 8-10 minutes. This keeps the dough crisp and the filling warm without drying out. Microwave reheating works in a pinch but tends to make the dough chewy.

Frequently Asked Questions:

Can I use pre-cooked sausage for the Cheddar Sausage Pinwheels Recipe?

Yes, you can use pre-cooked sausage, but make sure it’s crumbled finely and cooled before mixing it with the cream cheese. This will help the filling spread evenly without making the dough soggy.

What’s the best way to get clean slices for the pinwheels?

The key is chilling the rolled dough log before slicing. Freezing it for 20 minutes firms up the filling and dough, allowing you to cut neat slices without squishing or tearing.

Can I make these pinwheels ahead of time?

Absolutely! You can prepare the rolls, slice them, and freeze before baking. Just bake them straight from the freezer, adding a few extra minutes to the baking time to ensure they’re cooked through and golden.

What type of cheese works best in this recipe?

Sharp cheddar is my go-to because it melts beautifully and complements the sausage well. However, feel free to experiment with pepper jack, mozzarella, or even a smoky gouda for different flavor profiles.

Final Thoughts

The Cheddar Sausage Pinwheels Recipe has become one of my favorite go-to bites whenever I need something that's flavorful but fuss-free. I hope you find it as fun and satisfying to make as I do—plus, it’s a guaranteed hit with friends and family. So roll up your sleeves, and enjoy the warm, cheesy goodness waiting at the end of your effort!