I combined Rotel tomatoes, sausage, and cream cheese in flaky crescent dough to make Rotel Sausage Cream Cheese Pinwheels that hide a surprising twist.
I love how Rotel Sausage Cream Cheese Pinwheels start as something stupidly simple and end up stealing the show. I never planned to be the person who always brings Sausage Pinwheels, but once you taste cream cheese folded into flaky crescent roll dough with that little kick from Rotel diced tomatoes and green chilies, it’s hard not to show off.
They look fancy, people ask where you bought them, and I kinda enjoy that tiny bit of mischief. They’re messy, sometimes a little uneven, and honestly that’s probably why everyone goes back for more.
Ingredients
- buttery, flaky carbs that give structure and sweetness, low fiber and refined.
- Savory, high protein but very fatty, adds lots of salt and porky flavor.
- Rich creamy spread, mostly fat; it adds tang, creaminess and mild savoriness.
- tomatoes give acidity and juiciness, chilies add mild heat and tang.
- Sharp cheddar brings bold tang, protein and fat, melts into gooey pockets.
- Egg wash makes crust golden and shiny, plus a tiny bit of protein.
- green onions add fresh bite, little fiber, pop of color and mild oniony zing.
Ingredient Quantities
- 2 cans refrigerated crescent roll dough 8 oz each
- 1 lb breakfast sausage
- 8 oz cream cheese softened
- 1 can Rotel diced tomatoes and green chilies 10 oz drained
- 1 cup shredded sharp cheddar cheese
- 1 large egg beaten for egg wash
- 2 tablespoons chopped green onions optional
- 1/4 teaspoon black pepper
- Salt to taste
How to Make this
1. Preheat oven to 375 F and line a baking sheet with parchment paper or a silicone mat.
2. Brown 1 lb breakfast sausage in a skillet over medium heat, breaking it up; cook till no pink remains, drain off fat and blot with paper towels, then let it cool a bit so it doesn’t melt the cream cheese.
3. Drain the 10 oz can Rotel well so the filling won’t get soggy.
4. In a bowl combine 8 oz softened cream cheese, the cooled sausage, drained Rotel, 1 cup shredded sharp cheddar, 1/4 teaspoon black pepper and salt to taste; stir until mixed but don’t overwork it. Fold in 2 tablespoons chopped green onions if using.
5. Unroll both cans (2) refrigerated crescent roll dough and press the seams together to form one large rectangle on a piece of parchment or a lightly floured surface; try to seal seams so filling doesn’t seep out.
6. Spread the filling evenly over the dough leaving about a 1/2 inch border all around.
7. Roll the dough tightly from the long side into a log, sealing the edge by pinching; for cleaner slices chill the log 10 minutes in the fridge or pop it in the freezer for 5 minutes.
8. Using a sharp serrated knife or unflavored dental floss, cut the log into about 1 inch pinwheels and place them cut-side up on the prepared sheet, leaving a little space between each.
9. Brush tops with the beaten egg, don’t soak them, and bake for 12 to 15 minutes or until golden brown and puffed.
10. Let pinwheels cool 3 to 5 minutes before serving so the filling sets, garnish with extra green onions if you want, and serve warm.
Equipment Needed
1. Baking sheet lined with parchment paper or a silicone baking mat
2. 10 inch skillet (cast iron or heavy-bottom preferred)
3. Wooden spoon or sturdy spatula for breaking up and stirring the sausage
4. Large mixing bowl and a rubber spatula or spoon for the filling
5. Measuring cup and measuring spoons
6. Can opener and a small fine-mesh strainer or colander to drain the Rotel and sausage fat, plus paper towels to blot
7. Sharp serrated knife or unflavored dental floss for clean slices
8. Pastry brush for the egg wash and a cooling rack to rest the pinwheels after baking
FAQ
Rotel Sausage Cream Cheese Pinwheels Recipe Substitutions and Variations
- Crescent roll dough: swap with puff pastry for a flakier result, refrigerated biscuit dough for a more bready bite, or thinly rolled pizza dough if you want a chewier shell.
- Breakfast sausage: use ground pork seasoned with sage and pepper, turkey sausage for a leaner option, or chorizo if you want it spicier and smoky (taste for salt first).
- Cream cheese: Neufchatel for less fat, mascarpone for a richer, silkier filling, or well-blended full-fat ricotta if you prefer a lighter texture.
- Rotel diced tomatoes and green chilies: canned diced tomatoes plus a chopped jalapeño or a few spoonfuls of salsa, or plain diced green chiles for milder heat.
Pro Tips
1) Chill the rolled log before slicing. If you cut it warm it squishes and the filling oozes everywhere. 10 minutes in the fridge or 5 in the freezer makes clean, pretty pinwheels. Dental floss is a sneaky great cutter, just slide under, cross and pull.
2) Stop soggy fillings by draining and blotting. Press the Rotel in a sieve and pat the cooked sausage with paper towels, and let the meat cool so it doesn’t soften the cream cheese. Too much liquid = soggy bottoms, trust me.
3) Seal and patch seams good so the filling dont leak. Press seams firmly, crimp the edges, and if you get a tear patch it with a small scrap of dough. Brush a light egg wash only on top, not the sides, or itll drip and glue them to the pan.
4) Make ahead and crisp-up tips. You can freeze the log or the cut pinwheels on a tray, then bag them for later. Reheat in a hot oven for a few minutes to crisp them back up, microwaving will just make them soggy.
Rotel Sausage Cream Cheese Pinwheels Recipe
I combined Rotel tomatoes, sausage, and cream cheese in flaky crescent dough to make Rotel Sausage Cream Cheese Pinwheels that hide a surprising twist.
8
servings
568
kcal
Equipment: 1. Baking sheet lined with parchment paper or a silicone baking mat
2. 10 inch skillet (cast iron or heavy-bottom preferred)
3. Wooden spoon or sturdy spatula for breaking up and stirring the sausage
4. Large mixing bowl and a rubber spatula or spoon for the filling
5. Measuring cup and measuring spoons
6. Can opener and a small fine-mesh strainer or colander to drain the Rotel and sausage fat, plus paper towels to blot
7. Sharp serrated knife or unflavored dental floss for clean slices
8. Pastry brush for the egg wash and a cooling rack to rest the pinwheels after baking
Ingredients
-
2 cans refrigerated crescent roll dough 8 oz each
-
1 lb breakfast sausage
-
8 oz cream cheese softened
-
1 can Rotel diced tomatoes and green chilies 10 oz drained
-
1 cup shredded sharp cheddar cheese
-
1 large egg beaten for egg wash
-
2 tablespoons chopped green onions optional
-
1/4 teaspoon black pepper
-
Salt to taste
Directions
- Preheat oven to 375 F and line a baking sheet with parchment paper or a silicone mat.
- Brown 1 lb breakfast sausage in a skillet over medium heat, breaking it up; cook till no pink remains, drain off fat and blot with paper towels, then let it cool a bit so it doesn't melt the cream cheese.
- Drain the 10 oz can Rotel well so the filling won't get soggy.
- In a bowl combine 8 oz softened cream cheese, the cooled sausage, drained Rotel, 1 cup shredded sharp cheddar, 1/4 teaspoon black pepper and salt to taste; stir until mixed but don't overwork it. Fold in 2 tablespoons chopped green onions if using.
- Unroll both cans (2) refrigerated crescent roll dough and press the seams together to form one large rectangle on a piece of parchment or a lightly floured surface; try to seal seams so filling doesn't seep out.
- Spread the filling evenly over the dough leaving about a 1/2 inch border all around.
- Roll the dough tightly from the long side into a log, sealing the edge by pinching; for cleaner slices chill the log 10 minutes in the fridge or pop it in the freezer for 5 minutes.
- Using a sharp serrated knife or unflavored dental floss, cut the log into about 1 inch pinwheels and place them cut-side up on the prepared sheet, leaving a little space between each.
- Brush tops with the beaten egg, don't soak them, and bake for 12 to 15 minutes or until golden brown and puffed.
- Let pinwheels cool 3 to 5 minutes before serving so the filling sets, garnish with extra green onions if you want, and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 198g
- Total number of serves: 8
- Calories: 568kcal
- Fat: 47.8g
- Saturated Fat: 17.5g
- Trans Fat: 0.25g
- Polyunsaturated: 3.75g
- Monounsaturated: 10g
- Cholesterol: 112mg
- Sodium: 671mg
- Potassium: 200mg
- Carbohydrates: 27.9g
- Fiber: 0.4g
- Sugar: 1.25g
- Protein: 24.6g
- Vitamin A: 500IU
- Vitamin C: 0.8mg
- Calcium: 112mg
- Iron: 1.1mg
