I like to call these Sausage Pesto Pinwheels, delicious rolls of yummy goodness! They are super easy to make and always a hit and any party. The idea came to me this year when trying to decide what to take to a New Years party. I saw a few pinwheel recipes but nothing jumped out at me that sounded good and cheese free (our friend hosting the party hates cheese, I love it!) So I grabbed two ingredients we like, sausage and pesto, and there we have it!
Pillsbury Crescent Rolls (1 rolls makes approx 2 dozen)
Ground Sausage (about 1/4 pound)
1. Gather up your ingredients. You can use store bought or homemade pesto.
2. Brown the sausage. Make sure to keep moving it around and breaking it up during the browning process. I have found that small crumbles work best in the pinwheels.
3. Roll out the crescents in one large sheet on a piece of parchment paper. Pinch and flatten out all the pre-cut lines to make one solid piece of dough. Lay dough out with a long side facing you.
4. Apply a generous layer of pesto across the dough, leaving 1/2 inch along the longer side away from you without pesto to be able to stick the roll together in the end.
5. Sprinkle with the browned sausage generously.
6. Starting on the long edge closest to you, begin rolling the pinwheels.
7. Wrap the pinwheel log in the parchment paper and place in the freezer. Let it cool for about 1 hour to make the cutting process easier.
8. When ready to cook: Preheat oven to 350 degrees. Spray cookie pan with cooking spray to eliminate sticking.
9. Cut the pinwheels into 1/4 inch slices. Bake for approx 8-10 minutes or until golden brown. Enjoy!