Sausage Crescent Roll Swirls

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Savory sausage crescent roll swirls make a perfect party appetizer. These three ingredient snacks take just a few minutes to prepare and can be assembled and frozen ahead of the busy holiday season. Simply thaw and bake fresh before serving.

A platter of sausage swirl appetizers is ready to be served.

Looking to round out your holiday party menu?

These easy sausage crescent roll swirls can be quickly assembled and then frozen so you always have a savory treat on hand for last-minute entertaining.

Toasted browned sausage, zippy mustard, and buttery crescent rolls form the easiest finger food for a cocktail party or holiday brunch.

You can customize the sausage swirls to be as spicy or mild as you prefer just by swapping the brand of mustard and kind of bulk sausage you use.

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The ingredients for the sausage swirls are on the counter.

The ingredients for the sausage crescent roll swirls are very simple:

  • Bulk sausage: We prefer hot, but you could use Mild, Sweet, or Italian
  • Canned crescent roll dough or a batch of homemade crescent roll dough
  • Dijon mustard


Preheat the oven to 400°F.

Brown the sausage until it is golden brown.

A large skillet is filled with sausage being crumbled and browned.

Break up the sausage as it cooks with the back of your cooking spoon. Continue to cook the sausage until it develops a deep golden brown color.

Simply browning the sausage so that is no longer pink will leave you with rubbery, chewy sausage. You need to continue to cook it for that deeper color so that has a more tender bite.

Then, roll out the crescent roll dough.

If using prepared canned dough, open the canister and gently unroll the dough.

Divide the sheet of crescent roll dough into two squares of 4 triangle pieces each. Place each square on a large piece of parchment paper.

Step by step photos show how to assemble the sausage swirls.

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Spread dijon mustard on each of the two squares of dough.

Top each square of dough with 1/4 of the browned sausage and spread evenly.

Roll each square of crescent dough and sausage up into a log shape with the seam on the underside.

Carefully roll the logs of dough up in the parchment square. Place both rolls in the fridge for 30 minutes to chill.

Unwrap the sausage crescent rolls and slice each log into 10 slices.

Place each slice face side up on a baking sheet lined with parchment. Gently press each swirl to slightly flatten and form into a more perfect circle shape.

A baking sheet lined with parchment has prepped sausage swirls ready for baking.

Bake each pan of sausage crescent roll swirls for 15 - 18 minutes.

Top Tip: The sausage swirls will puff up but not spread too much as they bake, you can easily fit all 10 from one log on a large baking sheet.

Make Ahead Tips

Two rolls of sausage swirls are wrapped in parchment and ready for the freezer.

If you prefer to assemble the sausage crescent swirls ahead, you can freeze them for baking later.

Place the rolled logs wrapped in parchment paper in a zip-top plastic bag for the freezer.

Thaw the sausage logs in the fridge overnight and then slice and bake as directed before serving.

A finished platter of baked sausage swirls is ready for serving.

More Easy Appetizers

If you love making easy crescent roll appetizers, you'll love my crescent roll veggie pizza or one of these other easy ideas, too:

📖 Recipe

A platter of sausage swirl appetizers is ready to be served.

Sausage Crescent Roll Swirls

5 from 1 vote
Savory sausage rolled in sweet, buttery crescent roll dough, and baked for the perfect easy party appetizer.
PREP TIME 15 minutes
Additional Time 30 minutes
COOK TIME 15 minutes
YIELD 40 swirls


  • 1 lb (16 oz) bulk hot sausage can substitute with sweet, mild, or Italian
  • 2 cans refrigerated crescent roll dough
  • 4 tbsp Dijon mustard


  • Brown the sausage in a large skillet over medium high heat. Break the sausage into crumbles as it cooks. Saute for 15 - 20 minutes or until the sausage is a deep golden brown color. Remove from heat and let cool slightly.
  • Lay 2 large squares of parchment paper on the kitchen counter. Unroll 1 canister of crescent roll dough and divide it along the perforated line in the center to form two squares of dough.
  • Place one square of dough on each parchment paper. Spread 1 tbsp of Dijon mustard evenly across each square.
  • Spread 1/4 of the browned sausage across each square of dough. Starting at one end, roll the wide end of each sausage and dough into a log and roll the logs into the parchment paper.
  • Repeat with the second canister of dough and remaining sausage.
  • Chill all 4 sausage logs in the fridge for 30 minutes.
  • Preheat the oven to 400°F.
  • Slice each chilled log into 10 equal slices. Lay each slice face side up on a baking pan lined in parchment paper. Gently press each slice to slighly flatten it and form it into a more perfect circle.
  • Bake for 15 - 18 minutes or until the pastry is golden brown.

Recipe Notes

To prepare the sausage rolls ahead of time, assemble each log and wrap in parchment paper. Place the wrapped logs in a zip-top plastic baggie in the freezer for 3 - 4 months.
Thaw in the fridge overnight and then slice and bake as directed before serving.

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