Sausage Mushroom Pinwheels

Thumbing through a magazine at the hospital, I found this recipe and just had to try it when I got home. When I went to the fridge to get everything out, I was missing the bacon, but had some homemade sausage Mom brought me. We buy a lot of this sausage made by one of Pop's customers. It is GOOD...twice as good as the stuff you buy. I was totally in love with the results. It's a different way to make sausage pinwheels, so give it a try at your next party.

• Ready In: 30 mins
• Yields: 2 dozen

Ingredients

• 1  lb sausage, cooked and drained well
• 6  ounces cream cheese, softened
• 1⁄2 cup mayonnaise
• 1 (4 ounce) can mushroom pieces, drained
• 1 (8 ounce) can  crescent roll dough

Directions

1. Preheat the oven to 350 degrees.
2. In a small bowl, cream together the cream cheese and mayo. Add the mushrooms and sausage and mix well.
3. Separate the dough into four rectangles and seal the perforations. Spread the cream cheese mixture over each rectangle leaving 1/4 an inch from the edges.
4. Roll jelly-roll style starting with the short side and pinch to seal. Cut into six slices.
5. Place cut-side down on a greased baking sheet. Bake for 10-15 minutes or until the dough is golden brown.
6. Serve warm and refrigerate leftovers (if there are any).