Football fans won’t be able to get enough of these Crack Dip Pinwheels on game day! A simplified version of crack dip rolled up inside croissant dough for a savory appetizer your guests will go crazy for.
I don’t know about you, but I am so excited that football season is back! While I might not always care about the game, it’s fun to have an excuse to get together with friends and eat lots of food.
There is never a shortage of delicious food when I get together with friends for a football game. One of my friends always makes crack dip, which is a cheesy sausage dip that goes great with tortilla chips.
I took a simplified version of this crack dip and used it as a filling for these pinwheels.
All you need for this appetizer is 3 ingredients: a jar of salsa con queso, breakfast sausage, and croissant dough.
Putting the pinwheels together is easy, too. Mix up the dip, spread it on the croissant dough, slice and bake!
This recipe makes a big batch so it’s perfect for a crowd! It can be easily cut in half if you aren’t expecting as many guests.
Pin the image below to save this recipe for later!
Football fans won't be able to get enough of these Crack Dip Pinwheels on game day! A simplified version of crack dip rolled up inside croissant dough for a savory appetizer your guests will go crazy for.
- 1 pound pork breakfast sausage
- 1 15 oz jar salsa con queso
- 2 8 oz croissant dough
Preheat oven to 375 F. Line 2 big cookie sheets with foil.
Cook the breakfast sausage in a skillet until browned. Transfer the sausage to a large bowl and stir in the salsa con queso until mixed well.
Unroll the croissant dough (don't separate each individual piece!) and divide each container of dough into 2 sheets. Working with one sheet at a time, press at the seams so that it is a solid sheet of dough.
Spread 1/4 of the filling evenly onto each sheet. Roll up on the long side (look at the picture toward the top of this post for an example). Use a sharp knife to cut into 1-inch slices. Place the slices on the cookie sheet, about 1 1/2 inches apart.
Bake for 13-15 minutes or until the croissant dough is browned. Serve immediately.