Breakfast Sausage Pinwheels

My sister makes these all the time and when visiting recently she made them for my crew. They were obsessed and now request them frequently! My oldest will actually eat breakfast before school if I serve these. And with just three ingredients-done!

8 ounce block cream cheese (softened)
16 ounce package pork sausage (we use @jonesdairyfarm)
1 package of crescent rolls or crescent dough sheet
1 cup finely chopped spinach (optional)

Preheat oven to 350.

Brown your sausage in a large skillet. Drain the fat.

Pour hot sausage over block of cream cheese.*To combine.

Roll crescent rolls out on parchment paper. Do not separate the rolls. Pinch the seams together to form one large rectangle.

Spread cream cheese, and sausage mixture over the dough.

Roll up lengthwise and wrap roll in parchment paper and plastic wrap. Place in the fridge for about 20-30 minutes. This makes it easier to slice.

Remove from wrap cut into 1/4 inch thick slices. Place on a baking sheet lined with parchment paper. Bake for approximately 15-20 minutes or until golden brown. 

I prep these the night before and just pop them in oven in the morning.

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake for at 350 for about 5 minutes.

To freeze, let them cool completely. Place on a cookie sheet in the freezer. Once they have frozen, place them in freezer safe container. They will last for about 3 months.