Updated: Jul 11, 2022
Whether you're hosting brunch, have overnight guests, or maybe even feeding a gaggle of kids after a sleepover, it's great to have a yummy, fulfilling breakfast item in your arsenal that everyone loves, but won't require a pre-dawn wake-up call just to get it on the table in time for hungry mouths. Breakfast sausage pinwheels give you all of the weekend breakfast vibes without any of the hassle.
When I was a kid, I had weekly sleepovers with my friend Jamie. Many times when we stayed at her house, her mom would make these scrumptious breakfast bites that were everything we wanted without the fuss of utensils, syrup, or waiting for something to cook on the stove. When you're 11, you don't have time for that. You have more important things to tend to like making your own music videos or riding your bike through the neighborhood. Or in our case many times, practicing our jump rope routines.
I always loved the mornings Mrs. R would make these. Strangely enough, I never made them as an adult until very recently. I know how simple the recipe is, but I just never made them for myself. Then I got a massive craving for them so I bought the 2 (yes, 2!) ingredients and made my dreams a reality over 4th of July weekend.
These are the perfect thing for your weekend guests, kids, or even taking to a potluck. They don't need to be piping hot to serve them, so they are great for transporting to another destination. They are easy to eat, no utensils required and will leave you feeling happy and satisfied. I hope you love these as much as I do. And maybe they'll one day make you nostalgic too!
Breakfast Sausage Pinwheels (Makes ~ 18-20 pieces) Prep time: 10 minutes | Cook time: 12-15 minutes
Click below to download and print the recipe
16 oz. bulk breakfast sausage (such as Tennessee Pride country sausage; mild or hot)*
1- 8oz. tube of crescent roll dough or crescent dough sheet
Preheat oven to 375°
On a lightly floured surface or parchment paper, roll out the crescent roll dough in a single rectangle approximately 9" x 14"
Using your hands, spread the sausage onto the center of the dough evenly, leaving about a 1/2" border to the edge. I like to "dollop" big pieces of sausage all around then gently press it into the dough to make an even layer. You may not need the entire 16 oz. of sausage.
Roll the dough long-ways (so it's 14" long, not 9") like you would roll up cinnamon rolls. Roll it somewhat tight so there aren't gaps.
Using a serrated knife and a sawing motion**, cut disks (or pinwheels!) from the roll, approximately 1/2" thick. Place the cut pieces onto a baking sheet, preferably parchment lined. Make sure there is some space between each pinwheel (not touching).
Bake at 375° for 12-15 minutes until golden brown and the sausage is cooked through. It may take up to 20 minutes depending on how much sausage you use.
Remove from oven and allow to cool on the pan for 5 minutes. Transfer to a platter for serving.
*Recipe notes + Variations*
*Depending on your preference and the size of your rolled out dough, you may not need the entire 16 oz. of sausage. I usually end up using 12-14 oz. You also can use any type of sausage you want. I make these for breakfast, so I use breakfast sausage. You can make them more anytime-savory for a party appetizer by using something like Italian sausage if you'd like.
**It is very important to use a serrated knife AND a sawing motion to cut these. If you don't, you'll end up having to press down on the dough and it was smash the pinwheels. Go slow and gently and be patient. The sawing motion will help cut through the delicate dough without having to use a downward motion to cut through.
Serve these up warm or room temperature -- they are good either way. If you refrigerate them, I would warm them back up in the oven or toaster oven with a piece of foil covering to avoid burning.