Bob Evans® Sausage Pinwheels Recipe -
Bob Evans(R) Sausage Pinwheels Recipe
  • READY IN 30 mins

Bob Evans® Sausage Pinwheels

Recipe by  

"Sausage is rolled up in biscuit dough for a great hand-held snack. Perfect for a brunch buffet as well as being a delicious and economical recipe that everyone will love."

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Original recipe makes 36 appetizers Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Remove the crescent roll dough from the can. Do not separate rolls. On top of a piece of plastic wrap or aluminum foil, pinch the triangles together and then pinch the rectangles together to form a long rectangle that is about 18 x 4 inches, gently pulling dough as needed.
  2. Carefully spread the sausage in an even layer over the dough. Roll the dough lengthwise to form a long roll. Wrap in the plastic wrap or foil. Freeze for 15 minutes.
  3. Preheat oven to 350 degrees F. Using a serrated knife, cut dough into 1/2 inch thick slices. Place on ungreased baking sheet. Bake 15-20 minutes, or until the sausage is cooked through. Drain off any juices. Serve hot. Refrigerate leftovers.
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  • Serving suggestion
  • This recipe may be doubled. Product may be frozen after slicing. When ready to serve, thaw slices in refrigerator and bake.

Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2008

We make this but with a much more flavorful twist. We buy two cans of Crescent Rolls. After cooking your roll of sausage (hot for more flavor) We then add an 8 oz block of Cream cheese,cubed into the skillet along with chopped Jalapenos (to taste)with the cooked sausage. The warm sausage will help melt the cream cheese. When it is all melted we use use 4 crescent rolls that have not been separated and put the filling in the center lenghtwise...then pinch together to form "snakes" or rolls. Refrigerate these rolls...then cut into coins about later so that you have a crescent roll outer with the filling in the center. With Two cans of crescent rolls and the cream cheese will make approximately 96 coins. Bake as directed on the crescent roll can.

Most Helpful Critical Review
Apr 16, 2010

Oh good golly. I didn't realize I could screw up such an elementary recipe. For starters, DON'T forget that "freeze for 15 minutes" bit. Even when I did that, my crescent rolls got too thin and tore. The pinwheel didn't stay together and the filling spilled out and they didn't look nearly as pretty as this picture. The taste was pretty good (I added some green pepper and onion). I used the garlic butter flavored rolls which added a nice flavor. I never thought I'd say this but adding shredded cheese didn't really enhance this dish. Leave it off and save a few fat grams.


21 Ratings

Jan 12, 2009

I make this often and my family loves it. I do cook the sausage before spreading on dough and I also add shredded cheddar.

Oct 09, 2008

I make pinwheels all the time using this same concept. The only difference is that I use deli turkey meat instead of sausage and I sprinkle on some cheddar cheese before rolling. They go great with honey mustard or your favorite dipping sauce!

Dec 14, 2009

the trick is DON'T PRE-COOK the sausage! Roll the raw sausage (sage is great) on the crescent roll - or Grands biscuits (less greasy!) and then bake.

Sep 21, 2007

To give these a bit more flavor, add a little garlic powder and some dried parsley to the biscuit dough while mixing. I also sprinkled on a little grated cheddar cheese over top the sausage before rolling. These are yummy!

Nov 23, 2005

These were delicious and very easy to make...a keeper!

Nov 08, 2006

Very easy...great for brunches.


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  • Calories
  • 65 kcal
  • 3%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 153 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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