7 Reviews of Sausage Pinwheels

From: Lexie

On Sep 25, 2006

I make these frequently to take to work or as a quick snack or supper. They also freeze well after they're baked. Just pop in the oven and reheat. Yum!

From: Derf

On Apr 15, 2006

These were delicious! I used turkey/sun dried tomato sausage and fresh chives from the garden (first of the year). Very easy and quick to do. Very flavourfull!! thanks for posting , we will be making these again.

From: northernmom

On Oct 4, 2006

whoa, these are fantastic! I'm on a budget so had some creative stretching to do. I used two cans of crescent rolls and 1 frozen chub of pork sausage meat (the kind some use for stuffing). I sprinkled fresh chives and parsley from the garden on the first batch and dried italian seasoning on the second. Used only enough grated cheese to say there was some on it and rolled, sliced and baked. While mine aren't as generously filled as yours, these are most welcome at my table. We will enjoy these again and again over the winter. Thanks for a great recipe. P.S. my daughter has asked for these to take to school. Now that's a compliment!

From: ~Srb~

On Jun 20, 2007

Loved these. I had some pork sausage I wanted to use up and these worked out great. My husband loved them. Your recipe is a definite keeper. Thank you.

From: Le Bouc

On Dec 10, 2007

These were awesome! Great football game grub! Just to add a little kick, I sprinkled them with a bit of chili powder. The guys dug it!

From: mailbelle

On Sep 6, 2007

Loved these! My mother used to make something similar to these. She made up her own dough, but using the crescent rolls is so much faster & easier. DH asked, "You are going to make these again, aren't you?" I found that slicing them without chilling them first was a little difficult, so I chilled them like you suggested and that made it much easier. After I'd rolled them up, I remembered I forgotten the cheese, but they were still great. DH loves cheddar cheese and is ready for me to make these again, next time remembering the cheese. Thanks for a great breakfast idea!

From: Chef #629584

On Jan 31, 2008