In a medium skillet, heat oil over medium-high heat. Add sausage, coriander, and pepper; cook, stirring frequently, until browned and crumbly, about 5 minutes. Remove from skillet, and let drain on paper towels. In a medium bowl, stir together sausage, tomatoes, mustard, and chives.
Unroll 1 can of dough onto a lightly floured surface, and press seams and perforations together. Spread half of sausage mixture onto dough, leaving a ¼-inch border on all sides. Starting at one long side, roll up dough into a log, brushing seams with water to seal. Repeat with remaining dough and sausage mixture. Freeze for 15 minutes.
Preheat oven to 375°. Line 2 baking sheets with parchment paper.
Using a serrated knife, cut logs into ½-inch-thick slices, and place on prepared pans.
Bake until golden brown, 15 to 17 minutes.
Notes
*We used Jimmy Dean Reduced Fat Pork Sausage and California Sun Dry Sun-Dried Julienne Cut Tomatoes.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sausage-pinwheels-recipe/