Sausage Pinwheels

• Meat

  • 1 lb Breakfast sausage

• Produce

  • 2 cloves Garlic
  • 3 tbsp Green onions

• Condiments

  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 3 12-inch tortillas

• Dairy

  • 8 oz Cream cheese

Found on breadboozebacon.com

Description

Ingredients

• 1 pound breakfast sausage
• 2 cloves garlic, finely chopped
• 8 ounces cream cheese, at room temperature
• 3 to 4 tablespoons green onions, thinly sliced (green parts only)
• 2 tablespoons dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Three 12-inch tortillas

Directions

• Heat a large skillet over medium-high heat.
• Cook the sausage until browned, about 8 minutes. Be sure to break the sausage into small pieces as it cooks. Transfer the sausage to a paper towel-lined bowl to drain while you prepare the rest of the ingredients.
• To a medium mixing bowl add the cream cheese, garlic, green onions, mustard, salt, pepper, and sausage. Use a wooden spoon or sturdy rubber spatula to mix everything together until evenly combined.
• Spread ⅓ of the filling over one of the tortillas. I ignore the outer 2-inches on the left and right sides of the tortilla since those usually get discarded anyway.
• Gently roll up the tortilla until it forms a long. Set aside, seam side down, and repeat with the two remaining tortillas.
• Use a sharp knife to cut off both end of the tortilla log to where the filling starts. Cut the logs into ½-inch slices. Transfer to a serving platter.
• Serve immediately or cover with plastic wrap and refrigerate until ready to serve (or up to 2 hours).