Yummy to My Tummy: Sausage Pinwheels

These are a family favorite with Justin's family & are great for breakfast or as an appetizer. They also freeze & reheat very well. Mine didn't turn out nearly as pretty as Karen's usually do, but perhaps I'll improve with practice. Enjoy!
Sausage Pinwheels

1 lb ground pork sausage (I use the hot kind)
2 8-oz cans crescent rolls
1 8-oz pkg cream cheese, softened

Brown sausage & drain. Stir in cream cheese until well blended. (I found it helped to heat it just a bit.)

Form 1 large rectangle with each can of rolls. Spread 1/2 of the sausage mixture onto each rectangle. Roll up lengthwise to form a long roll. Slice with a serrated knife into 1/4 inch slices & place on lightly greased cookie sheets. (Chilling the rolls in the freezer for a few minutes before slicing helps to make prettier slices.)

Bake at 350 degrees about 10 minutes or until lightly browned. Makes about 40 pinwheels.