A Quick and Easy Recipe from Our Newlywed Kitchen
Makes 32 pinwheels
1 Lb. chub of mild sausage
2 cans Pillsbury crescent rolls
1 Tbs butter (optional)
Pinch perforated breaks together and roll out dough to make smooth. With your hands spread half chub of sausage into each rolled out can of dough. Starting at the long end gently roll up each dough roll. Tip: Wrap each roll in plastic wrap and freeze for one hour or overnight. The freezing process simply aids in cutting round pinwheels. Preheat oven to 375°. Pull dough from the freezer and unwrap. Place on a cutting board. Using a sharp knife, cut 16 pinwheels per dough roll. Tip: in order to get even pinwheels, cut the dough in half first, then continue to halve each section until you have 16 pinwheels. Place the pinwheels on a non-stick, or gently buttered cookie sheet. Bake for 7 minutes, then flip and bake for approx. 6 more minutes. Pull from the oven, allow to cool for a few minutes and place on a plate. Serve warm.
Hugs out! Laura