B is having the last of our Sausage Pinwheels for breakfast this morning. I had oatmeal for the fourth morning in a row in an effort to mitigate the damage from having eaten far too many of these during the last month. Sausage Pinwheels are a special treat that we make right after Thanksgiving every year and enjoy until the new year. DH puts them together, keeps a big bag in the freezer, and has a yummy breakfast that entices the kids out of bed on cold mornings. They make a great after-school snack (assuming your kids actually go to school -- we are on our 11th snow day of the year today). I served them with mimosas and brandy milk punch at my holiday brunch, and included them on our Christmas Eve appetizer buffet. A most versatile little canape!
My mom made them when we were growing up using Pioneer Baking Mix (not Bisquick, mind you) and Jimmy Dean Sausage. She made them that way every year until this one when DH told her about the new short-cut he devised using Pillsbury Crescent sheets instead of making dough. Here's how to make them the easy way.
- 2/3 of a pound package Jimmy Dean Hot Sausage
- 1 package Pillsbury Crescent sheets (Recipe Creations)
- Unroll the Crescent sheet and use your fingers to square it up.
- Break the raw sausage up and sprinkle it over the pastry sheet.
- Use your hands to press the sausage into a thin layer that completely covers the pastry sheet.
- Roll it up length-wise.
- Put the log on a cookie sheet and freeze for approximately 30-45 minutes until it is hard enough to cut through without the log losing its shape. Check it at 30 minutes, then every 5-10 minutes. Do not freeze it solid!
- Using a serrated knife, cut the log into 1/3 inch slices. One log should make about 35 slices. Place the slices back onto the cookie sheet and freeze solid. Store the frozen slices in a freezer bag until ready to serve.
- Preheat the oven to 375 degrees. Put the frozen slices on a lightly greased cookie sheet and bake for 15-20 minutes until the sausage is cooked and the pastry is golden brown.
Prep time: 30 minutes + 30-45 minutes in the freezer
Cook time: 15-20 minutes
Not the fanciest recipe that you'll ever see on this blog, but a keeper just the same. DH usually makes 2-3 logs at a time because one batch of these will be gone in no time!