Pickle Crescent Pinwheels with Sausage

These easy Crescent Pinwheels are simple to make and even easier to devour.

1 tube refrigerated crescent roll dough
4 oz. chive cream cheese, softened
2–3 Tony Packo’s Hungarian Hot Dogs, finely chopped
½ cup Tony Packo’s Thin Sliced Pickles, drained and patted dry

Preheat oven to 375°F and line a baking sheet with parchment paper.
Unroll crescent dough and press the seams together to form one rectangle.
Spread chive cream cheese evenly over the dough.
Sprinkle with chopped Hungarian Hot Dogs and arrange the pickle slices evenly over the top.
Starting with a long side, roll the dough tightly into a log.
Slice into approximately 1-inch pinwheels and place cut-side up on the baking sheet.
Bake for 10–13 minutes, or until golden brown.
Serve warm with mustard for dipping.

Pro Tip: Pat those pickles dry before assembling. Nobody invited soggy pinwheels to the party.