These easy Sausage Pinwheels are great to bring to any party as a guest or to serve at your own gathering.
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
- 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.
*We used Jimmy Dean Reduced Fat Pork Sausage and California Sun Dry Sun-Dried Julienne Cut Tomatoes.
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