Sausage Pinwheels

Add the sausage to a large skillet over medium-high heat. Cook until browned and crumbly, about 10 minutes. Drain the excess grease and set the sausage aside.

Lay out a sheet of wax paper and spray it with cooking spray. Unroll one package of crescent rolls onto the wax paper. Pinch the perforations together to create a seamless sheet of dough.

Spread half of the softened cream cheese evenly over the dough, leaving a 1/2-inch border around the edges. Sprinkle half the cooked sausage and half the shredded cheddar over the cream cheese.

Using the wax paper to assist you, carefully roll the dough lengthwise into a log, encasing the filling. Wrap the log tightly in a plastic wrap.

Repeat the process with the remaining ingredients to create a second log.

Refrigerate the wrapped logs for at least an hour or until they are firm enough to slice.

Preheat the oven to 375 degrees Fahrenheit. Remove the logs from the refrigerator and unwrap them. Using a sharp knife, cut the logs into 1/2-inch-thick slices and arrange them on a baking sheet.

Bake the pinwheels in the preheated oven for 10-15 minutes or until they're golden brown.

Remove the pinwheels from the oven and let them cool slightly before serving. Enjoy these delicious sausage and cheddar pinwheels!