When the Hood family gathers, it’s usually for brunch. Why, you ask? Honestly, there are several reasons. First, Papa does best in the mornings. He gets tired soon after lunch and likes a nap. If I’m being totally honest, the Hoods like mimosas at gatherings. Memaw started the tradition, and we happily continue it. I’m always on the lookout for new brunch ideas to try and ran across a similar recipe recently, but I wondered how I could move it out of the breakfast mode and jazz it up a bit. Well, you know I love some jalapenos, so why not throw in some Rotel tomatoes to boot. It worked! I served them at FNPP, and they were loved by all.
Spicy Sausage Pinwheels
Ingredients:
2 tubes of refrigerated crescent rolls
2 8-ounce cream cheese, softened
1 pound of sausage, cooked and finely scrambled
1 teaspoon red pepper flakes
1 can of Rotel tomatoes, drained
1 jalapeno pepper, finely diced
Directions:
In a large mixing bowl, combine all ingredients except the crescent rolls. Set aside. Lay out a piece of parchment paper large enough to roll out one of the tubes of crescent rolls. Roll out the first package of crescent rolls and pinch the seams to close. Spread half of the cream cheese mixture onto the crescent roll sheet. Beginning with the long end, roll into a log ending with the end seam on the bottom. Wrap in the parchment paper and refrigerate until ready to serve. Repeat with the second package of crescent rolls and remaining cheese mixture.
Preheat oven to 350 degrees. With a serrated knife, cut the log into about 1/3 inch pieces and transfer to a parchment paper lined baking sheet. Bake for 15-20 minutes until the pinwheels are nice and brown. Remove from the oven and cool a bit before serving.