| | Directions | | Pat or pinch together any separated seams of dough, then evenly pat or sprinkle uncooked sausage onto dough (and cheese, if you want) - leaving about a 1" strip of bare edge of the dough. Roll up toward the bare edge of dough, pressing the bare edge to the side of the roll to hold it together. Refrigerate 1/2 to 1 hour, then preheat oven to 375° and cut into 1/4" - 1/2" thick slices (pinwheels). Place on round cookie sheet and bake at 375° for 11-13 minutes. |
|
|
| Ingredients | | - |  | 1 pound chub of breakfast sausage (out of fridge for 30 min. to soften) |
| - | | 2 cans refrigerated crescent roll dough |
| - | | 1 cup shredded cheese (optional) |
| |
| |
