These spirals are simple to make but look special on a buffet. Our guests eagerly help themselves—sometimes the eye-catching pinwheels don't even make it to their plates! —Gail Sykora, Menomonee Falls, Wisconsin
Ingredients
- 1 tube (8 ounces) refrigerated crescent rolls
- 1/2 pound uncooked bulk pork sausage
- 2 tablespoons minced chives
Directions
- Preheat oven to 375°. Unroll crescent dough on a lightly floured surface; press perforations to seal. Roll into a 14x10-in. rectangle.
- Spread sausage to within 1/2 in. of edges. Sprinkle with chives. Roll up carefully jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place 1 in. apart in an ungreased 15x10x1-in. pan.
- Bake until golden brown and sausage is cooked through, 12-16 minutes.
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