Cheesy Hot Honey Kielbasa Cresent Roll Ups Recipe
Packed with two types of cheeses, green onions, and a drizzle of sweet-heat hot honey, these pinwheels are bursting with bold flavor from simple pantry staples. Perfectly melty, budget-friendly, and always a hit for lunch, game day snacking, or gatherings!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 large pinwheels
- Category: appetizers, brunch recipes, lunch recipes, meal prep, party food, finger food, cheesy
- Method: oven
- Cuisine: appetizers, brunch recipes, lunch recipes, meal prep, party food, finger food, cheesy
Ingredients
- 1 9.8-oz package of crescent rolls
- 1 14-oz package of smoked kielbasa, chopped small
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar
- 2 Tablespoons hot honey plus extra for drizzling
- 2 teaspoons Chupacabra A Fine Meat Rub
- 2 whole green onions, chopped
Instructions
- Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper; set aside.
- To a bowl, add the cream cheese, cheddar cheese, hot honey, green onions, kielbasa, and seasoning, mixing well to combine.
- Roll out the crescent dough and pinch the seams together. Spread the kielbasa mixture over the entire crescent dough, leaving a 1/2″ at the end bare.
- With the short side near you, roll up the dough snugly, pressing the sides inwards to keep it uniform. When you get to the end, pinch the dough together to seal. Place the roll seam-side down and, with a serrated knife, cut into 6 equal pieces.
- Place the pinwheels onto the pan, spacing them out evenly.
- Bake for ~18-23 minutes or until the crescent dough is golden brown and crisped up all the way through.
- Remove from the oven and allow to cool at least 15 minutes on the pan before plating. If need be, use a spatula to nudge the shape back together gently. It will hold its shape once it cools more.
- Serve with a drizzle more hot honey on top and a few more green onions if desired. Store leftovers in the fridge for up to 3 days.