Big Poppa’s Jimmy Dean Pinwheels: The Ultimate Breakfast Twist
Some recipes are born in test kitchens, others in Michelin-star restaurants. This one? This one came to Big Poppa in the middle of a lazy TV binge. Because that’s how real flavor inspiration works—unexpected, unfiltered, and unapologetically delicious.
These Jimmy Dean Breakfast Pinwheels are everything you love about a hearty Southern breakfast—flaky crescent dough, savory sausage, sautéed peppers, creamy cheese, and that secret weapon: BPS Money seasoning. Swirled together cinnamon-roll-style and baked to golden perfection in a cast iron skillet, these pinwheels don’t just look impressive—they deliver major flavor.
But wait—because Big Poppa never settles—we’re ladling on a rich sausage gravy made in the same pan as the filling. It’s brunch meets biscuits & gravy meets casserole meets genius. Whether you're cooking for guests or just want to treat yourself to something other than scrambled eggs, this is the dish that makes breakfast feel like a holiday.
Jimmy Dean Breakfast Pinwheels with Sausage Gravy
Big Poppa
6-8
20 minutes
25-30 minutes
American
Breakfast / Brunch
Crescent dough pinwheels packed with Jimmy Dean sausage, sautéed peppers, cream cheese, and Big Poppa’s Money rub. Served with homemade sausage gravy for the ultimate breakfast bite.
Ingredients
1 sheet crescent dough (unperforated, or pinch seams together)
1 lb Jimmy Dean sausage
1/4 red bell pepper, finely diced
1/4 sweet onion, finely diced
1/2 jalapeño, finely diced
Big Poppa’s Money Seasoning
4 oz cream cheese, softened
1 egg (for egg wash)
Flour (for rolling out dough)
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2 tbsp reserved sausage grease or butter
2 tbsp all-purpose flour
1/2 cup reserved sausage/veggie mix
1 1/4 cups milk
Big Poppa’s Cash Cow Seasoning
Big Poppa’s Little Louie’s Seasoning
Directions
Sauté veggies: In a skillet, cook diced onion, bell pepper, and jalapeño over medium heat until soft. Add 1 tbsp of Big Poppa’s Money and stir well.
Cook sausage: Add Jimmy Dean sausage to the same skillet and cook until browned. Mix with veggies. Set aside and let cool.
Prep dough: Roll out crescent sheet on a lightly floured surface into a rectangle. Spread softened cream cheese evenly over the dough.
Add filling: Spoon cooled sausage mixture evenly across the dough (reserve 1/2 cup for the gravy if making).
Roll & cut: Carefully roll dough into a log (like cinnamon rolls) and slice into ~1-inch pinwheels.
Bake: Place pinwheels into a greased cast iron skillet. Brush tops with egg wash. Bake at 325°F for 25–30 minutes or until golden brown.
Make gravy (optional): In the same skillet used earlier, add 2 tbsp grease or butter. Whisk in flour to form a roux. Slowly add milk, whisking constantly. Add reserved sausage mixture and season to taste. Simmer until thickened.
Serve: Plate pinwheels and ladle gravy over the top. Garnish with chopped green onion if desired. Enjoy!
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