Sausage and Cheddar Breakfast Pinwheels

• 1 tube (8 ounces) refrigerated crescent rolls
• 1 cup cooked and crumbled breakfast sausage
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup diced green onions
• 1/4 teaspoon black pepper
• 1 large egg, beaten (for egg wash)

Steps

1. 1 Preheat oven to 375°F and line a baking sheet with parchment paper.
2. 2 Unroll crescent dough and press seams together to form a rectangle.
3. 3 Spread sausage evenly over dough, leaving a 1/2 inch border around edges.
4. 4 Sprinkle cheddar cheese and green onions over sausage; season with black pepper.
5. 5 Starting from one long side, tightly roll up the dough into a log.
6. 6 Cut log into 12 slices and place cut-side down on the prepared baking sheet.
7. 7 Brush tops with beaten egg for a golden finish.
8. 8 Bake for 12 minutes or until golden brown.
9. 9 Cool slightly before serving warm.

Equipment

• Baking sheet
• Parchment paper
• Knife or pizza cutter

Variations

• Add diced bell peppers for a pop of color and sweetness.
• Swap cheddar for pepper jack cheese for a spicier kick.

Substitutions

• Use turkey sausage for a leaner option.
• Substitute crescent rolls with homemade biscuit dough for a scratch-made treat.

Pairings

• Fresh orange juice
• Hot coffee or tea

Nutrition

Tips

• Prepare pinwheels ahead and refrigerate, unbaked, for up to 24 hours.
• For a kick, add a dash of cayenne pepper with the black pepper.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5-10 minutes.

Freezing: Freeze unbaked pinwheels on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 extra minutes to baking time. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with fresh fruit for a balanced breakfast.
• Pair with a tangy tomato jam for an extra layer of flavor.

FAQ