Easy Crescent Roll Sausage Pinwheels with Boursin: The Ultimate 3-Ingredient Breakfast & Brunch Delight
Prepare to elevate your breakfast or brunch spread with these incredibly simple yet utterly delicious Crescent Roll Sausage Pinwheels. Featuring the irresistible combination of flaky crescent dough, savory breakfast sausage, and creamy Boursin Garlic & Fine Herbs cheese, these pinwheels are a guaranteed crowd-pleaser. With just three main ingredients, they come together in minutes, making them the perfect solution for busy mornings or effortless entertaining. Imagine golden-brown, buttery pastry encasing juicy, seasoned sausage and pockets of melting, herb-infused cheese – a flavor explosion with just a hint of warmth that will have everyone reaching for more.
If you’re on the hunt for more delightful finger foods perfect for breakfast or brunch, be sure to explore my foolproof Deviled Eggs recipe. And for those who adore the versatility of crescent dough and crave another incredibly easy 3-ingredient creation, my Cheddar Cheese Stuffed Crescent Rolls recipe is a must-try!
What Exactly are Pinwheels?
In the culinary world, “pinwheels” refer to food items where a dough — such as puff pastry, tortilla, or in this case, crescent roll dough — is rolled up around a flavorful filling and then sliced into individual rounds. The resulting spiral shape resembles a pinwheel, hence the name. This method creates attractive, bite-sized portions that are perfect for appetizers, snacks, or light meals. I often prepare pinwheel sandwiches for my son’s school lunches, typically filled with various meats and cheeses. For breakfast, crescent dough offers a remarkably simple and delicious way to create these delightful spirals, making savory sausage pinwheels an accessible treat for anyone.
Why These Sausage & Boursin Pinwheels Are a Must-Try
This recipe consistently earns rave reviews, even from the toughest critics. As my eleven-year-old once astutely observed, “The ratio of ingredients in these rolls is perfect!” And he wasn’t wrong. These sausage pinwheels aren’t just tasty; they’re incredibly fun to eat and astonishingly easy to prepare, coming together in a flash. The secret to their superior flavor lies in the inclusion of rich, creamy Boursin Garlic & Fine Herbs Gournay Cheese. This elevates a simple sausage and pastry combination into something truly exceptional.
Sausage and Boursin are a match made in heaven, complementing each other so perfectly that no additional ingredients are needed. The savory depth of the sausage pairs beautifully with the tangy, herbaceous notes of the Boursin, creating a harmonious blend that’s both comforting and sophisticated. Furthermore, the availability of crescent dough in convenient sheets (alongside the traditional cut triangles) streamlines the preparation process, making these sausage pinwheels with Boursin cheese even simpler to assemble. Whether you’re a novice baker or a seasoned chef, you’ll appreciate the effortless nature and gourmet results of this fantastic recipe.
Essential Ingredients for Your Pinwheels
The beauty of these sausage pinwheels lies in their minimalist ingredient list. You truly only need three core items: crescent dough, breakfast sausage, and Boursin cheese, plus a little cooking spray for the pan. This simplicity doesn’t compromise on flavor; instead, it highlights the quality and complementary nature of each component.
Choosing Your Crescent Dough
For the crescent dough, you have two excellent options: a refrigerated crescent dough sheet or a tube of pre-cut crescent roll triangles. Both varieties use exactly the same delicious dough. The dough sheets are often preferred for pinwheels because they eliminate the need to seal seams, saving you a small step. However, even if you use the triangle rolls, simply pinching the seams together to form a solid rectangle is quick and easy, so don’t let that deter you if sheets aren’t available. Whichever you choose, ensure it’s fresh and ready to unroll for a perfect flaky base.
Selecting the Best Breakfast Sausage
I highly recommend using hot breakfast sausage, typically found in a tube. While labeled “hot,” this type of sausage generally offers a more robust and flavorful profile compared to its mild counterparts, without being overwhelmingly spicy. The “heat” usually amounts to a pleasant, gentle bite rather than a scorching inferno, making these pinwheels fully kid-friendly. The savory, seasoned nature of hot sausage perfectly balances the creamy Boursin, creating a well-rounded taste. If you prefer a milder flavor, a regular bulk breakfast sausage can also be used, though you might miss that subtle kick.
The Magic of Boursin Garlic & Fine Herbs Cheese
Boursin Garlic & Fine Herbs Gournay Cheese is, without exaggeration, one of my all-time favorite ingredients to cook with. Its rich, creamy texture and vibrant blend of garlic, parsley, and chives add an incredible depth of flavor that is both fresh and luxurious. Boursin melts beautifully, becoming wonderfully soft and spreadable, which is ideal for pinwheels. It brings a sophisticated, herbaceous note that perfectly cuts through the richness of the sausage and complements the buttery crescent dough. Its unique taste transforms simple dishes into gourmet experiences.
I frequently incorporate Boursin into various recipes; for example, my Bacon and Boursin Macaroni and Cheese recipe has successfully served up to 65 people at a single gathering! Other favorites include my charming Bacon and Boursin Stuffed Cherry Tomato recipe, my absolutely heavenly Boursin Mashed Potatoes recipe, and the elegant Prosciutto-Wrapped Boursin Chicken. You can typically find Boursin in the specialty cheese section of your local grocery store.
A quick note on quantities: For a standard batch of these crescent roll sausage pinwheels, I typically use only half of each package of sausage and Boursin. This amount is ideal for serving my family of 3-4 people. If you plan to serve a larger group or desire more pinwheels, simply double the recipe, utilizing two packages of crescent rolls along with the full packages of sausage and Boursin.
What if Boursin isn’t Available? Boursin Substitutions
While Boursin Garlic & Fine Herbs cheese is readily available in most supermarkets, there might be occasions when it’s sold out or you simply can’t find it. Don’t worry, your breakfast pinwheel dreams are not dashed! You have a couple of excellent options. Firstly, you can easily make a homemade version using my trusted Mock Boursin recipe. This allows you to recreate the signature flavor profile with fresh ingredients you likely already have on hand. Alternatively, if you’re looking for a quick store-bought substitute, you could use another herbed cream cheese spread, though the flavor profile might differ slightly from authentic Boursin. Look for brands that offer garlic and herb-infused soft cheeses, ensuring they have a similar creamy texture for easy spreading.
How to Make These Delicious Sausage & Boursin Pinwheels
This recipe is genuinely so straightforward that anyone, regardless of their cooking experience, can master it. If you’re hesitant, let me assure you: yes, you absolutely can make these! The process is incredibly intuitive and quick.
- Unroll the Dough: Lay out your crescent dough onto a clean surface.
- Spread the Sausage: Evenly spread the uncooked breakfast sausage over the dough.
- Add the Boursin: Gently spread the creamy Boursin cheese over the sausage layer.
- Roll It Up: Carefully roll the dough from one long side into a log.
- Slice: Cut the log into individual rounds, forming the pinwheels.
- Bake: Place them on a prepared baking sheet and bake until golden.
- Enjoy: Serve warm and savor every delicious bite!
While I’ll provide more precise details in the recipe card below, those steps capture the essence of this simple process. I can usually assemble these sausage pinwheels in about 10 minutes, and they typically bake to perfection in 12-14 minutes, depending on their thickness. This quick turnaround makes them ideal for last-minute meal prep or an unexpected gathering.
A helpful tip I’ve discovered (and one that holds true for many recipes): using your fingers is often the most expedient and effective way to spread the sausage and Boursin. It might feel a bit unconventional at first, but you’ll quickly get over it when you realize how much faster and more evenly you can distribute the fillings, getting those crescent roll sausage pinwheels ready for the oven in record time. It allows for better control and ensures every pinwheel gets a good amount of flavor.
As mentioned, these pinwheels cook relatively quickly, typically in 12-14 minutes. However, the exact cooking time can vary slightly depending on how thick you slice your pinwheels. Sometimes they turn out a bit flatter, and other times they’re on the thicker side, as seen in the photos for this batch. This variation often comes down to how much the dough stretches as you roll it out and then roll it up. Aiming for pinwheels about 1-inch thick is generally “ideal,” but perfection isn’t necessary, and I certainly don’t fret over slight differences in size or shape.
The most important thing is to simply keep a close eye on them while they bake. You’re looking for a beautiful, toasty golden color on the crescent roll dough, indicating a perfectly flaky texture. Simultaneously, you want to ensure the sausage filling is cooked thoroughly and safely. A delicious aroma filling your kitchen is usually a good sign that they’re nearly ready!
Frequently Asked Questions (FAQs) About Sausage Pinwheels
While the assembly is quick, crescent roll dough tends to lose its optimal texture and flakiness if left uncooked for too long. For the best flavor and texture, crescent roll sausage pinwheels are genuinely best made and baked fresh. The difference in taste and crispness is noticeable.
For peak deliciousness, sausage pinwheels made with crescent dough should be cooked and served as close to serving time as possible. However, if you need a little buffer, they can be prepared and baked up to 20-30 minutes in advance. If they cool down, you can gently rewarm them in a low oven (around 250°F / 120°C) for 5-10 minutes to restore some of their warmth and crispness, ensuring they’re still delightful for your guests.
Freezing uncooked pinwheels is generally not recommended as the crescent dough may not rise properly or retain its flaky texture after thawing. However, you can freeze fully cooked pinwheels! Once cooled completely, place them in a single layer on a baking sheet to freeze for about an hour, then transfer them to an airtight freezer-safe bag or container for up to 1 month. Reheat directly from frozen in an oven at 350°F (175°C) until warmed through and crispy, about 15-20 minutes.
The beauty of pinwheels is their versatility! While sausage and Boursin are a divine combination, you can experiment with other fillings. Consider cooked bacon bits and cheddar cheese, spinach and feta, pizza sauce with mini pepperonis and mozzarella, or even a sweet version with cinnamon sugar and cream cheese for a dessert pinwheel. The possibilities are endless!
These savory sausage pinwheels are incredibly versatile. For breakfast or brunch, serve them alongside scrambled eggs, fresh fruit salad, crispy hash browns, or a simple green salad. They also make excellent appetizers for parties, game day snacks, or even a light lunch with a cup of soup. Their convenient size makes them perfect for grab-and-go eating.
Sausage and Boursin Pinwheels
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Ingredients
- 1 (8 oz) tube refrigerated crescent dough sheet or crescent rolls
- ½ lb uncooked hot bulk breakfast sausage (from a tube, provides great flavor)
- ½ pkg Boursin Garlic & Fine Herbs Gournay Cheese (half of a 5.2 oz package, for creamy, herbaceous flavor)
- cooking spray (for preparing the baking pan)
Instructions
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Preheat your oven to 375°F (190°C). Prepare a baking sheet by lightly spraying it with cooking spray.
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Carefully unroll the crescent dough onto a clean, lightly floured surface or a piece of parchment paper, forming a large, even rectangle. If you’re using crescent dough that comes in triangles, pinch together any seams firmly to create a solid, sealed rectangle.
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Evenly spread the uncooked breakfast sausage over the entire surface of the dough, leaving about a ½-inch border clear around the edges. Next, gently spread the Boursin cheese over the sausage layer. Don’t worry if the sausage or Boursin doesn’t spread perfectly; a rustic look is perfectly fine. The key is to avoid large clumps of sausage to ensure it cooks evenly throughout. Using your fingers for spreading can make this step easier and quicker.
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Starting from one of the long sides, tightly roll up the dough into a log. Once rolled, use a sharp knife to cut the log into 12 even slices, each approximately 1-inch thick, to form your pinwheels. Place these pinwheels onto your prepared baking pan, leaving a little space between each one.
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Bake for 12-14 minutes at 375°F (190°C), or until the crescent roll dough is beautifully golden brown and the sausage filling is thoroughly cooked. Keep an eye on them as oven temperatures can vary. Serve warm and enjoy your delicious, easy-to-make sausage and Boursin pinwheels!
Notes
If you find Boursin cheese hard to come by or simply prefer a homemade option, you can whip up your own using my Mock Boursin recipe for a similar creamy, garlicky, and herbaceous flavor profile.
For an even richer flavor, you can brush the tops of the pinwheels with a little melted butter mixed with garlic powder before baking.
Nutrition
Carbohydrates: 9g |
Protein: 5g |
Fat: 9g |
Saturated Fat: 4g |
Cholesterol: 13mg |
Sodium: 286mg |
Sugar: 2g