Cream Cheese and Sausage Pinwheels
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • 4 - 5 oz Tillamook Aged Cheddar Farmstyle Cream Cheese Spread
  • 1 cup sausage, cooked and crumbled
  • 2 tablespoons bell pepper, chopped
  • 1 package refrigerated crescent dough sheet
  • 1 egg
  • 1 tablespoon water
  1. Preheat oven to 400°F.
  2. Beat the egg and water in a small bowl with a fork, set aside.
  3. Roll out the crescent sheet onto parchment paper and gently work and stretch the dough to create a 15x9-inch rectangle.
  4. Spread the cream cheese over the dough then sprinkle the sausage and peppers on top.
  5. Starting at a short side, roll up like a jelly roll. Cut into about 15 (1/2-inch) slices. Place the slices, cut-side down onto a parchment lined baking sheet. Brush the slices with the egg mixture.
  6. Bake for 15 minutes or until the pastries are golden brown.
  7. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Tip- for an easy way to cut the dough, use thread or unflavored floss. Slide the thread/floss under the dough. When you have the thread where you'd like to make the cut, cross the two ends over the top of the dough and pull them in the opposite direction. Repeat to make each pinwheel.
Recipe by I Heart Publix at