Reviewed: Nov. 23, 2011

These are such a tasty little treat. I added a little garlic powder, onion powder and sage to the dough before adding the sausage. However, I'm not sure it was necessary. I think using the sage sausage or a hot sausage would be really good. I'm not sure why some are pre-cooking the sausage, it's an unnecessary step.

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4 users found this review helpful

Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Sep. 26, 2011

OH SO YUMMY!! I made these for an appreciation breakfast that I "catered"! They were a hit! I tripled the recipe and sprinkled with Mild Cheddar cheese! One of the attendees said "I love those Sausage Swirly Doos - they were amazing!". Will definitely keep this one in my back pocket!

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3 users found this review helpful

Reviewer:

Aunt Meg

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Aug. 15, 2011

Not the healthiest thing for breakfast, but so good. They are great to grab on the way out the door.

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3 users found this review helpful

Reviewer:

shannamarie

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Columbus, Georgia, USA

Reviewed: Aug. 22, 2010

Easy and delish!

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6 users found this review helpful

Reviewer:

LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

Reviewed: Apr. 14, 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.

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9 users found this review helpful

Reviewer:

halster

Cooking Level: Intermediate

Reviewed: Dec. 12, 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.

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12 users found this review helpful

Reviewer:

katylou

Reviewed: Jan. 11, 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.

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26 users found this review helpful

Reviewer:

raerae77

Cooking Level: Intermediate

Reviewed: Dec. 31, 2008

I didn't like this recipe at all. My husband thought it was okay. Not the taste I expected.

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6 users found this review helpful

Reviewer:

chrissybragg

Reviewed: Dec. 7, 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 added...it will make approximately 96 coins. Bake as directed on the crescent roll can.

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33 users found this review helpful