Sausage Pinwheels

These are so yummy and make perfect appetizers for parties and showers.


1 pound ground sausage
1 softened 8 ounce block cream cheese
2 8 ounce refrigerated Pillsbury crescent rolls

Break up and crumble sausage as you brown it in the skillet.  Drain fat and allow sausage to cool.
Combine cream cheese and cooled sausage in medium bowl and mix with portable mixer on low speed. This will further crumble the sausage and make it easier to spread. Lay out one tube of crescent rolls in a solid sheet and do not separate rolls. Press seams of the rolls together if they tend to separate.  Spread half of the sausage mixture evenly on the crescent roll sheet.  Roll up the mixture jelly roll style starting with the long side. Seal seam by lightly pinching dough together. This will make a long roll which will later be cut into  slices. Wrap in plastic or wax paper. Repeat with second package of crescent rolls.  Refrigerate overnight or up to 24 hours to allow rolls to become firm and easy to cut.  Slice and bake in a 375 degree oven until lightly golden brown (approx. for 12 -15 minutes.)  
I usually double this recipe and mix one lb, of regular sausage with one lb. spicy sausage for a bit of a kick!
shelley