LOW-POINT SAUSAGE CREAM CHEESE PINWHEELS
Makes: 24 pinwheels
Points: 1–2 points each depending on your plan
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INGREDIENTS
Filling
- 1 package 99% lean ground turkey sausage (or lean ground turkey + sausage seasoning)
- 4 oz fat-free cream cheese
- 1 cup fat-free shredded mozzarella
- 2–3 tbsp diced scallions (optional)
- Salt, pepper, garlic powder to taste
Dough Options (choose the lowest-point for you)
Option 1 (lowest points):
- 2 cups self-rising flour
- 1½ cups nonfat Greek yogurt
(This makes a 2-ingredient dough. Lower points than crescent rolls.)
Option 2 (still low):
- 1 tube reduced-fat crescent roll dough
(Higher points than 2-ingredient dough but easier)
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INSTRUCTIONS
1. Cook the sausage
- Brown turkey sausage in a nonstick pan.
- Drain excess moisture.
- Add fat-free cream cheese and mix until melted and creamy.
- Stir in mozzarella and seasonings.
- Let cool slightly.
2. Make the dough
If using 2-ingredient dough:
- Mix flour + Greek yogurt until thick.
- Knead with floured hands.
- Roll into a rectangle (½ inch thick).
If using crescent dough:
- Unroll and press seams together.
3. Add filling & roll
- Spread sausage cream cheese mixture evenly over dough.
- Roll into a tight log.
- Freeze 10 minutes to firm for cutting.
- Slice into 24 pieces.
4. Bake
- Place slices on a parchment-lined sheet.
- Bake at 375°F (190°C) for 18–22 minutes or until golden.
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HOW TO LOWER POINTS EVEN MORE
✔ Use all fat-free cheeses
✔ Use turkey sausage instead of pork
✔ Use 2-ingredient dough instead of crescent dough
✔ Spray with 0-cal cooking spray instead of brushing oil/butter
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POINT ESTIMATE
- 2-ingredient dough batch: ~12 points total
- Filling: ~10 points total
- Whole tray: ~22 points
➡ ~1 point per pinwheel (depends on size)
Using crescent dough = about 2–3 points per pinwheel.
