Sausage Pinwheels
Makes about 36
  • 1 teaspoon extra-virgin olive oil
  • 1 pound ground breakfast sausage*
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground black pepper
  • ½ cup sun-dried tomatoes,* finely chopped
  • 3 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh chives
  • 2 (8-ounce) cans refrigerated crescent rolls
  1. 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.
  2. 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.
  3. Preheat oven to 375°. Line 2 baking sheets with parchment paper.
  4. Using a serrated knife, cut logs into ½-inch-thick slices, and place on prepared pans.
  5. Bake until golden brown, 15 to 17 minutes.
*We used Jimmy Dean Reduced Fat Pork Sausage and California Sun Dry Sun-Dried Julienne Cut Tomatoes.
Recipe by Paula Deen Magazine at