Make-Ahead Sausage Pinwheels

• 1 pound bulk regular or spicy pork sausage
• 1/2 cup diced sweet red pepper
• 1 green onion, chopped
• 1 package (8 ounces) cream cheese, cubed
• 2 tubes (8 ounces each) refrigerated crescent rolls

1. Preheat oven to 350u0b0. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely.
2. Unroll 1 can of crescent dough and separate into 4 rectangles; pinch perforations to seal. Press each rectangle to 6x4-1/2 in.; spread each with 1/3 cup filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined
3. , seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour.
4. Cut each log into 10 slices. Bake on parchment-lined
5. until golden brown, 15-18 minutes. Serve warm.
6. Freeze pinwheels in freezer containers, separating layers with waxed paper. To use, bake frozen pinwheels as directed, increasing time by 3-5 minutes.

regular, sweet red pepper, green onion, cream cheese, crescent rolls

Taken from www.tasteofhome.com/recipes/make-ahead-sausage-pinwheels/ (may not work)