Sausage Pinwheels

By ecrotts

South Greenwood Pentecostal Holiness Church

Ingredients

• 1 lb ground sausage
• 1 pkg (8oz) cream cheese. softened
• 2 pkg refrigerated crescent rolls

Preparation

Step 1

Break up and Crumble sausage while browning. Drain fat and allow sausage to cool. Combine cream cheese and sausage in a medium bowl and mix with hand mixer on low speed. on a sheet of wax paper. lay out one tube of crescent rolls in a solid sheet; Do not seperate. Press seams together; spread with half the mixture. USe the waxed paper to help you roll up jelly roll style starting with the long side. seal seam by lightly punching dough together. Twist the ends of waxed paper like a candy wrapper, Repeat with the 2nd tube of rolls. Refrigerate overnight or up to 24hrs to allow rolls to become firm and easy to cut. slice each roll into 24 pinwheels.

bake 375 until golden brown. about 12-15 minutes.