Sausage Pinwheels with Cream Gravy


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You can make up the sausage roll the night before and store it in the fridge overnight. Take it out the next morning and you’re halfway to a delicious, quick treat for everyone.

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  • 1 tube (8 oz.) refrigerated crescent rolls
  • 1/2 lb. raw spicy pork sausage
  • 1/2 Tbs. Spice Hunter Organic Oregano
  • 1/2 Tbs. Spice Hunter Organic Sage
  • 1/2 Tbs. Spice Hunter Organic Basil

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Unroll crescent roll dough onto a lightly floured surface. Press seams and perforations together and roll into a 14” x 10” rectangle. Spread sausage over dough to within a 1/2 inch of the edges. Sprinkle all herbs evenly over sausage. Roll up from the long side; seal completely and tightly in plastic wrap and refrigerate for at least one hour. Using dental floss, cut 12 slices from your sausage log. Place one inch apart on an ungreased baking pan. Bake at 375 degrees for 14-17 minutes or until golden brown.

Goodness Gracious Cream Gravy


3 Tbs. Butter or Margarine

4-1/2 Tbs. all-purpose flour

1/4 tsp. Spice Hunter Organic Black Pepper

1/2 tsp. Spice Hunter Organic Rosemary

1/2 tsp. Spice Hunter Organic Tarragon

2 C. milk

2 chicken bouillon cubes

Salt to taste


Melt butter over medium heat in saucepan. Stir in flour, herbs, black pepper; cook and stir for 2-3 minutes. Gradually whisk in milk until smooth. Add bouillon cubes; cook and stir over heat until gravy thickens & bubbles for one minute.

Angel Shannon, KODJ

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