Ingredients

The following ingredients have 4 Servings
  • 1 pound pork sausage
  • 8 ounces cream cheese
  • 10 ounce can Rotel
  • 16 ounces 2 cans crescent roll dough sheets

Instruction

  • Brown and crumble the sausage over medium heat in a large skillet until cooked through. Drain the cooked sausage on a plate lined with paper towels, wipe out the excess grease from the skillet.
  • Add the sausage back to the pan over medium-low heat, add the cream cheese and Rotel. Mix it all together until the cheese is melted and everything is combined.
  • Take off the heat and allow it to cool to room temperature.
  • Preheat the oven to 350°F.
  • On a clean work surface, working with one roll at a time, roll out the crescent dough sheet. Spread half of the cooled dip over the dough, leaving a ½ inch border around the edges. With one of the short ends facing you, roll the dough over itself to form a log.
  • Cut the log in half. Then cut the halves into halves. Finally, each section, cut into thirds. There will be 12 pinwheels per roll.
  • Place the rolls, cut side down onto parchment paper lined sheet trays about 3 inches apart. Bake for 12-17 minutes until golden brown. Serve immediately.