Vegan Sausage Pinwheels
This easy make-ahead appetizer is perfect for holidays, game days, and even for breakfast!
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Servings: 16
Calories: 196kcal
Ingredients
- 12 ounces Hot Italian-style vegan sausage
- 5 ounces frozen chopped spinach thawed and drained well
- 4 ounces plain vegan cream cheese softened
- 2 8-ounce packages refrigerated crescent dough
Instructions
- Preheat the oven to 375°F. Cover a large baking sheet with parchment paper; set aside.
- Into a large skillet over medium-high heat, crumble the sausage and cook for 5 minutes, or until browned. Drain to remove any excess grease and transfer to a large mixing bowl. Add the spinach and cream cheese; stir to combine.
- On a parchment-lined surface roll out one package of crescent dough. Spread 1/2 of the sausage mixture over the dough leaving a 1/2-inch margin on each side. Starting at a shorter end, roll the dough into a log shape. Wrap in the parchment paper. Repeat with the remaining dough and sausage mixture. Refrigerate for 1 hour to chill. Unbaked pinwheels can be refrigerated up to 1 day in advance.
- Unwrap each pinwheel then use a serrated knife to slice into 1-inch rounds. Arrange at least 1 inch apart on the prepared baking sheet.
- Bake 13 minutes, until golden brown. Serve warm or at room temperature.
Nutrition
Calories: 196kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 412mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1039IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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