Friday, June 1, 2012

Sausage Pinwheels for Brunch

"Sons are a heritage from the LORD, children a reward from him." Psalm 127:3


Some of my favorite family memories with our sons were leisurely weekend brunches when we all shared details about the events of the week before and what was coming up in the next week while enjoying a meal together.  Inevitably (if you know my husband and sons, you understand why I say  "inevitably"), there was also a lot of laughter. I love to hear my fellas laugh!  

If you enjoy the bonding time of family brunch on the weekends or on summer weekdays when the kiddos are sleeping in, here is a recipe that works perfectly. I found a recipe similar to this one on Pinterest recently, modified it for the Burns Bunch, and thought I'd share it just in time for your own tasty weekend brunch.

Be sure to start this in plenty of time for the filled crescent rolls to refrigerate 20 minutes before slicing in pinwheels to bake.


Sausage Pinwheels
(This will make 2 dozen.)

Ingredients


Gather the ingredients.


16 oz. breakfast sausage
1 1/2 tubes of crescent rolls
8 oz. cream cheese, softened
4 green onions, sliced (bottoms and middles)
dash of garlic salt

Directions
Slice onions and set aside.

Use the bottoms and middles of 4 green onions.
Brown and drain the sausage.

Drain thoroughly after browning sausage.
Soften the cream cheese in a microwavable bowl about 25 seconds.

Mix the drained sausage, softened cream cheese, dash of garlic salt, and sliced green onions thoroughly in a bowl.

Mix filling ingredients with a spoon.
Place the crescent rolls in the shape of a rectangle.  Seal perforations to make a solid rectangle.

I made the rectangle on the plastic wrap so it could
be easily wrapped for refrigeration.
Spread an even layer of the sausage filling on the crescent rolls. 

Spread filling to all edges.
Roll crescent rolls lengthwise like a jelly roll.

Keep pinching the dough together as it's rolled.
That way the filling doesn't squeeze out.
Wrap in plastic wrap and refrigerate 20 minutes.

Place filled roll in plastic wrap and refrigerate.
Preheat oven to 375 degrees.

Cut in sections between 1/4" to 1/2" thick on a large baking sheet.

There are 18 pinwheels on this small baking sheet, but 
24 pinwheels can fit on a large baking sheet.
Bake at 375 degrees 15 to 18 minutes or until crescent rolls are golden brown.

Bake to a golden bown.
Enjoy the Sausage Pinwheels with Cheesy Scrambled Eggs.

Here's the recipe without pictures: 

 Sausage Pinwheels
(This will make 2 dozen.)
Ingredients
16 oz. breakfast sausage
1 1/2 tubes of crescent rolls
8 oz. cream cheese, softened
4 green onions, sliced (bottoms and middles)
dash of garlic salt
Directions
Slice onions and set aside.
Brown and drain the sausage.
Soften the cream cheese in a microwavable bowl about 25 seconds.
Mix the drained sausage, softened cream cheese, dash of garlic salt, and sliced green onions thoroughly in a bowl.
Place the crescent rolls in the shape of a rectangle. Seal perforations to make a solid rectangle.
Spread an even layer of the sausage filling on the crescent rolls. Roll crescent rolls lengthwise like a jelly roll.
Wrap in plastic wrap and refrigerate 20 minutes.
Preheat oven to 375 degrees.
Cut in sections between 1/4" to 1/2" thick on a large baking sheet. Bake at 375 degrees 15 to 18 minutes or until crescent rolls are golden brown.








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