You want your favorite party dip in handheld form? Then you need these Sausage Dip Pinwheels, with only 4 ingredients these are quick, tasty and a super fun appetizer.
Sausage Dip is one of my favorite dips ever, it is super simple to make and it is so good! But how about we make them a little easier to eat?
These Sausage Dip Pinwheels are super fun and it takes the dipping out of the dip itself. Wrapped in crescent dough these pinwheels are an absolutely amazing appetizer.
As much as I love the dip itself, turning it into pinwheel form really escalated it to another level for me and we have been eating it this way ever since.
I’m a pinwheel fanatic by nature, I have so many different versions on my site that I love taking a lot of my favorite foods and turning them into pinwheels.
This version has to be one of my favorites, baked up golden and warm you get all the same great flavor and your “dipping vessel” as the glue holding it all together.
Now you may ask, why make the dip and not just eat it the way it is? Well the simple answer to that is because it is so much better and less messier this way.
Also we love to be different and create fun recipes, especially ones are kids can eat without making a mess and that is exactly what these Sausage Dip Pinwheels are.
Some of my other favorite pinwheel recipes we have on our site include: Buffalo Chicken Pinwheels, Mississippi Sin Dip Pinwheels and Ranch Ham and Cheese Pinwheels.
WHY THIS RECIPE WORKS:
- Easy to find ingredients help this come together quickly.
- You can use any heat of Rotel that you’d like.
- Easily double this recipe to make more for guests.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Pork sausage
Cream cheese
Rotel
Crescent roll dough sheets
HOW TO MAKE SAUSAGE DIP PINWHEELS, STEP BY STEP:
- Brown and crumble the sausage over medium heat in a large skillet until cooked through. Drain the cooked sausage on a plate lined with paper towels, wipe out the excess grease from the skillet.
- Add the sausage back to the pan over medium-low heat, add the cream cheese and Rotel. Mix it all together until the cheese is melted and everything is combined.
- Take off the heat and allow it to cool to room temperature.
- Preheat the oven to 350°F.
- On a clean work surface, working with one roll at a time, roll out the crescent dough sheet. Spread half of the cooled dip over the dough, leaving a ½ inch border around the edges. With one of the short ends facing you, roll the dough over itself to form a log.
- Cut the log in half. Then cut the halves into halves. Finally, each section, cut into thirds. There will be 12 pinwheels per roll.
- Place the rolls, cut side down onto parchment paper lined sheet trays about 3 inches apart. Bake for 12-17 minutes until golden brown. Serve immediately.
I DON’T LIKE SPICE, WHAT IS THE BEST WAY TO MAKE THESE?
If you are not a fan of spicy foods or cannot have spicy foods then the best ingredients to use are mild pork sausage and milk Roetel.
This will not have any huge kick in it at all, you will get a slight spice from the rotel but not much because mild is very sparsely spiced.
CAN I USE REGULAR CRESCENT ROLLS?
I highly suggest that you use the crescent dough sheets for this, but if you cannot find them then you can use crescent rolls.
You will want to make sure that the perforations are very well pressed together and closed otherwise you run the risk of the pinwheels opening up and the filling spilling out.
CAN I MAKE THIS AHEAD OF TIME?
Absolutely, usually we make the dip ahead of time as you are going to want the sausage dip to be cooled before you spread it onto the dough sheet.
If it is spread on when it is still warm it will make the dough too warm to roll. So this makes the perfect make ahead appetizer, you can make it one day ahead of time.
HOW TO STORE:
Since they contain cream cheese they are best stored in an airtight container or a ziptop bag in the refrigerator and they will keep fresh for up to 4 days.
To re-heat I like to place them on a baking sheet and stick them in the oven at 375 degrees F until they are just warmed through compared to the microwave where they could get soggy.
These can also be frozen. I recommend freezing after they are baked and then let fully cool and place in a freezer bag where they will keep for up to 1 month. Defrost in the refrigerator overnight.
Again to reheat just use the same method as you would if they were refrigerated.
TIPS AND TRICKS:
- You can make these as spicy as you’d like by choosing a hotter pork sausage and rotel, or do the opposite to make them more mild.
- Easily double this recipe to serve more people.
- Make sure that your dip is cooled before you spread it on the dough sheets.
- Drain as much grease off of the sausage as you can so it doesn’t transfer to the dough.
If you are looking to mix two fun appetizers together to make one amazing treat, then you have to make these Sausage Dip Pinwheels!
If you like this recipe you might also like:
If you’ve tried these SAUSAGE DIP PINWHEELS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Sausage Dip Pinwheels
Ingredients
- 1 pound pork sausage
- 8 ounces cream cheese
- 10 ounce can Rotel drained
- 2 cans crescent roll dough sheets
Instructions
- Brown and crumble the sausage over medium heat in a large skillet until cooked through. Drain the cooked sausage on a plate lined with paper towels, wipe out the excess grease from the skillet.
- Add the sausage back to the pan over medium-low heat, add the cream cheese and Rotel. Mix it all together until the cheese is melted and everything is combined.
- Take off the heat and allow it to cool to room temperature.
- Preheat the oven to 350°F.
- On a clean work surface, working with one roll at a time, roll out the crescent dough sheet. Spread half of the cooled dip over the dough, leaving a ½ inch border around the edges. With one of the short ends facing you, roll the dough over itself to form a log.
- Cut the log in half. Then cut the halves into halves. Finally, each section, cut into thirds. There will be 12 pinwheels per roll.
- Place the rolls, cut side down onto parchment paper lined sheet trays about 3 inches apart. Bake for 12-17 minutes until golden brown. Serve immediately.
Notes
- You can make these as spicy as you'd like by choosing a hotter pork sausage and rotel, or do the opposite to make them more mild.
- Easily double this recipe to serve more people.
- Make sure that your dip is cooled before you spread it on the dough sheets.
- Drain as much grease off of the sausage as you can so it doesn't transfer to the dough.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Pauline Gudas
Do you drain the Rotel tomatoes?
Tornadough Alli
They are, sorry not sure how that got overlooked, but it is fixed!