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In the Kitchen with Elaine: Sausage Pinwheels

By   /   October 6, 2012  /   Comments

 I love breakfast, but my family never wants a big breakfast in the morning. I usually make breakfast just for myself. It’s true what they say….breakfast is the most important meal of the day. It’s just what it says…you are breaking the fast of overnight, and it fuels you for the day. One thing my family will eat on the way out the door is sausage pinwheels. They are great and very easy!!

Sausage Pinwheels

1 pound bulk sausage – browned

1 8-ounce package of cream cheese – soften

1 roll of crescent rolls (8 count)

Brown sausage and drain. Let cool until just warm and mix with cream cheese. Roll out dough, divide into two rectangles (4 rolls in each rectangle); pinch dough together where perforations for triangles are. Spread sausage mixture on dough – half on each rectangle of dough. Roll each rectangle up jelly roll style as tight as you can. Wrap in clear food wrap and chill or freeze.

When ready to bake, preheat oven to 375°. Slice about ¼ inch thick and bake on sprayed pan until light brown. Serve warm or room temperature.

These are great for a brunch. I like that you can slice as many as you need and freeze or refrigerate the rest. This is a tasty way to ‘break the fast’.

Hope you enjoy!!

May God Bless You!!

Elaine Ranew Barrett

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.



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