These spirals are simple to make but look so special on a buffet. Our guests eagerly help themselves—and sometimes the eye-catching pinwheels never even make it to their plates!
—Gail Sykora, Menomonee Falls, WI
Takes: 30 min. • Makes: 1 dozen
1 tube (8 oz.) refrigerated crescent rolls
1/2 lb. uncooked bulk pork sausage
2 Tbsp. minced chives
1. Preheat the oven to 375°. Unroll the crescent dough onto a lightly floured surface; press the perforations to seal. Roll into a 14x10-in. rectangle.
2. Spread the 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.
3. Bake until golden brown and the sausage is cooked through, 12-16 minutes.
1 pinwheel: 132 cal., 9g fat (3g sat. fat), 13mg chol., 293mg sod., 8g carb. (1g sugars, 0 fiber), 4g pro.