Sausage and Boursin Pinwheels
Crescent roll sausage pinwheels with Boursin garlic and herb cheese and easy crescent dough are a hit for breakfast or brunch. These flakey sausage pinwheels have only three ingredients and are ready in minutes. Juicy hot breakfast sausage marries with garlic and herb Boursin flavor for a divine flavor combination with just a bit of heat.
If you are looking for more finger foods for breakfast or brunch, check out my failproof Deviled Eggs recipe. And if you love crescent dough and want another 3-ingredient recipe, see my Cheddar Cheese Stuffed Crescent Rolls recipe.
What are pinwheels
Food “pinwheels” are where puffed pastry, tortilla, crescent rolls dough, etc., are rolled up around various fillings and sliced. I make my son pinwheel sandwiches for school lunches all the time with meat and cheese. Crescent dough gives an easy tasty way to make pinwheels for breakfast.
Why this recipe works
Nobody, ” “…. My son, “The ratio of ingredients in these rolls is perfect”. Hearing such a foodie-type observation come out of my 11 year old cracked me up, but he was not wrong.
These sausage pinwheels are tasty, fun nibbles that are so easy to make and come together quickly. By including rich and creamy Boursin cheese with garlic and herbs, we are pushing this recipe to the top in flavor.
Sausage and Boursin are made for each other and complement SO well that no other ingredients are necessary. And now that crescent dough is available in sheets (as well as the traditional cut triangles), making pinwheels with sausage pinwheels with Boursin cheese is even easier.
About the ingredients
How is this for simple: crescent dough, breakfast sausage, and Boursin cheese. That’s all you need, plus a little cooking spray.
For the crescent dough, you can use either the crescent dough sheet or tube of cut triangles. They are exactly the same dough. The sheets are easier because you don’t have to seal the seams, but even that is not a big deal.
For the sausage, I use hot breakfast sausage – the kind that comes in a tube. Hot sausage, because hot is more flavorful than non-hot sausage. Even though it is “hot”, that heat only amounts to a bit of bite – not scorching inferno. Not even close to being actually spicy, and I consider these pinwheels fully kid-friendly.
Boursin Garlic and Herb Gournay cheese is one of my favorite ingredients to cook with Of All Time. I have a Bacon and Boursin Macaroni and Cheese recipe that I have served up to 65 people in one sitting (honestly). I have a cute little Bacon and Boursin Stuffed Cherry Tomato recipe. Then my Boursin Mashed Potatoes recipe is Heaven, as is my recipe for Prosciutto-Wrapped Boursin Chicken. Find Boursin with the specialty cheeses.
Note on both the sausage and Boursin that I only use half of each package in this recipe. This is because when I make this recipe for my family, it is usually just for my family. If I were serving more than 3 or 4 of us as a time, I would of course double the recipe, using 2 packages of crescent rolls.
What is a substitute for Boursin
I normally don’t have a problem finding Boursin, but there have been times when it has been sold out. No worries! You can make it easily at home using my Mock Boursin recipe.
How to make sausage pinwheels
This recipe is so easy, anyone can make it. If you think you can’t, I am telling you yes you can!
- Lay out dough.
- Spread sausage on dough.
- Spread Boursin on sausage.
- Roll up.
- Cut into rounds.
I give more details in the recipe card below, but that is the general gist of what is going on here. These take me about 10 minutes to throw together, and 12-14 minutes to cook depending on how thick or thin they end up.
One tip I find in a lot of recipes, and this is true of this recipe, is that using my fingers is much more expedient. SO I used my fingers to spread the sausage and the Boursin.
Feels a bit weird, but you get over it in the interest of getting our crescent roll sausage pinwheels together quickly and moving on with whatever else we’re making for breakfast.
I mentioned above that these cook in 12-14 minutes. The cook time will vary with how thick your pinwheels end up. I sometimes end up with flatter pinwheels and other times thicker. The batch in these photos came out on the thicker side.
This is just because of the way the dough behaves when you roll it out and roll it up. If I end up stretching it a bit, my pinwheels will be thicker. End up with pinwheels 1-inch thick is “ideal”, but “ideal” rarely happens and I don’t worry about it.
Simply keep an eye on them. We want the crescent roll toasty golden and the sausage cooked throughout.
Crescent roll dough doesn’t have great staying power, so crescent rolls sausage pinwheels are best made fresh.
Sausage pinwheels with crescent dough are best made as close to serving as possible. They can be made up to 20 minutes in advance, then gently rewarmed in a low oven.
Sausage and Boursin Pinwheels
- 1 (8 oz) tube refrigerated crescent dough sheet or crescent rolls
- ½ lb uncooked hot bulk breakfast sausage from a tube
- ½ pkg Boursin Garlic & Fine Herbs Gournay Cheese half a 5.2 oz package
- cooking spray
- Heat oven to 375°F.
- Unroll dough into a large rectangle. If using crescent dough for rolls, seal up the seams by pinching the dough.
- Spread the uncooked sausage on the dough to within ½-in of the edges. Spread the Boursin cheese over the sausage. Neither the sausage nor the Boursin will spread perfectly evenly, which is fine. Simply ensure there are no large gobs of sausage so it will cook evenly.
- Starting from a long side, roll up and cut into 12 slices. Place on a baking pan sprayed with cooking spray.
- Bake 12-14 minutes at 375°F until golden and cooked through.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.