Sausage Crescent Roll Pinwheels Recipe 435

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely., Unroll 1 can of crescent dough and separate into 4 rectangles; pinch perforations to seal. Press each rectangle to 6x4-1/2 in.; spread each with 1/3 cup filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet, seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour., Cut each log into 10 slices. Bake on parchment-lined baking sheets until golden brown, 15-18 minutes. Serve warm. Freeze option: Freeze pinwheels in freezer containers, separating layers with waxed paper. To use, bake frozen pinwheels as directed, increasing time by 3-5 minutes.

Steps:

• Unroll crescent roll sheet and smooth seams together. Spread evenly with cream cheese, sausage and cheddar cheese. Roll up and bake in oven for about 15 minutes or until golden brown.

Steps:

• 1. Preheat oven to 375 degrees. Roll out seamless crescent roll dough into a rectangle on lightly floured parchment or wax paper.
• 2. Spread 2/3 of a one lb roll of Sausage onto dough within a 1/2 inch on all edges. NOTE: May use whole roll, if desired.
• 3. Sprinkle 1 1/2 to 2 cups shredded cheddar cheese on top.
• 4. Beginning on long side, roll dough into a log.
• 5. With sharp knife cut log into twelve 1-inch size slices.
• 6. Place on cookie sheet that has been prepared with cooking spray.
• 7. Bake approximately 25 minutes until done & golden brown. Serve and enjoy!

Steps:

• Heat the oil in a medium skillet over medium heat. Add the sausage and cook, crumbling it into small pieces with a wooden spoon, until no longer pink, about 4 minutes. Add the oregano and onion and cook until the onion is softened, about 6 minutes.
• Make a space in the center of the skillet and add the tomato paste. Toast it for a minute, then stir it into the sausage mixture. Add 1/4 cup water and bring to a simmer; cook until the mixture thickens, about 2 minutes. Scrape into a medium bowl and let cool, about 15 minutes.
• Meanwhile, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Stir the Parmesan into the cooled sausage mixture. Season with salt if necessary.
• Unroll the crescent dough and separate into 4 rectangles (each made of 2 crescent dough pieces). Press the seams together to seal and create 4 solid rectangles. Roll or press each rectangle to about 6 inches by 8 inches.
• Lay out one of the dough rectangles with the long sides on the top and bottom. Layer a quarter of the spinach leaves on the dough, leaving a 1/2-inch space at the top and bottom but extending the spinach to both sides. Sprinkle with a quarter of the parsley. Spread a quarter of the sausage mixture over top. Sprinkle with a quarter of the mozzarella. Press down on the cheese to compress the filling and adhere it to the dough. Roll the dough tightly over the filling and pinch to seal the seam. With a sharp knife, cut into 6 rounds. Place the rounds cut-side up on one of the prepared baking sheets. Repeat with the remaining ingredients to make 24 pinwheels.
• Bake, rotating the baking sheets from top to bottom halfway through, until the dough is puffed and browned and the cheese is browned, 12 to 14 minutes. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
• Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
• Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

Steps:

• In a large skillet, cook sausage over medium heat just until browned, turning frequently. Cool slightly; refrigerate., Dissolve yeast in warm water. Add sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Refrigerate, covered, overnight., Turn dough onto a lightly floured surface; divide into 6 portions. Roll each portion into a 10-in. circle; cut each circle into 6 wedges. Place a sausage at wide end of each wedge; roll up from wide ends. Place point sides down, 2 in. apart, on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Beat egg white and water; brush over rolls. Sprinkle with sesame seeds. Bake until lightly browned, 12-14 minutes. Serve warm.

Steps:

• Preheat oven to 375F.
• Unroll crescent roll dough on a lightly floured surface; press seams and perforations together.
• Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 inch of edges. Sprinkle with chives and the cheese. Carefully roll up from a long side, cut into 12 slices (or place in the fridge first to firm up)
• Place 1 inch apart on an ungreased baking tray
• Bake for 12-16 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees.
• Brown the sausage and garlic, drain well.
• Stir the snipped chives, basil and cheddar cheese into the drained sausage.
• Line a cookie sheet with parchment paper and separate the crescent rolls into 4 rectangles.
• Lightly roll the cresent rolls out, sealing at the perforations.
• Brush each lightly with a portion of the beaten egg, top with sausage mixture and roll up from a long side.
• If necessary, pinch seams to seal, brush with remaining egg, sprinkle with seasame seeds if desired and bake for 15 to 20 minutes.