Sausage Pinwheels with Green Chile Honey Butter

Instructions

Makes 12 pinwheels

These sausage pinwheels took home 3rd Place in the 505 Day 2021 Recipe Contest, and once you try them it’s obvious why! They are great for brunch, as an appetizer, or for a party. Using the juice of the green chile in a warm honey butter topping puts these over the top!

• Preheat oven to 350 degrees
• Brown breakfast sausage in skillet on medium heat. Break up chunks as it cooks. When sausage is fully cooked, drain grease off
• While the sausage is cooking, measure out 1/3 c. green chilies into a mesh strainer over a bowl. Gently shake the strainer to help the juice drain into the bowl - you will use this juice later in the recipe!
• In a separate bowl, begin mixing up the softened cream cheese. Add fully cooked and drained sausage and green chilies. Mix until well blended
• Open crescent rolls and unroll on a cookie sheet lined with parchment paper. Carefully pinch all perforated lines together. Spread the sausage, cream cheese, and green chili mixture onto the crescent rolls. Gently roll the crescent rolls into a log. With a bread knife, cut the crescent roll log into 12 equal sections. Place the individual sections onto the cookie sheet
• In a small bowl, mix 1/4 cup softened butter, 2 tbsp. honey, and 2 tsp. green chili juice. Blend well. Lightly spread a small amount of chile honey butter onto the tops of each crescent pinwheel
• Place cookie sheet in oven and bake for approximately 18-20 minutes, until golden brown. Remove from oven
• Place bowl of remaining honey butter mixture into microwave for a few seconds to melt. Lightly brush pinwheels with green chile honey butter - be sure to get the sides!