I always fix at least three recipes of these at once to have some to put in the freezer. Then it makes for a quick and easy breakfast throughout the month. And you can slice off as many as you want to bake and put the rest back in the refrigerator if needed.
Sausage and Cream Cheese Pinwheels
1 pound sausage
1 8oz cream cheese, softened
2 packages crescent rolls
Cook sausage in a large skillet until browned and crumbly, drain grease, then set aside to cool. Mix cooled sausage and softened cream cheese together with a mixer. On a sheet of parchment paper, unroll one can of crescent rolls and press the seams together to form a solid rectangle. Repeat for the second can of crescent rolls. Divide the sausage and cream cheese mixture evenly between the two rectangles and spread it out to cover them. Roll the dough up into a log, starting at a long edge. Wrap in plastic wrap or parchment paper and refrigerate for one hour or freeze for later use. When ready to bake, cut the log into half-inch slices. Preheat oven to 375 degrees. Bake on a parchment paper lined cookie sheet until golden brown on each side, flipping them once while cooking.