These sweet and savory Sausage Pineapple Rollups combine sweet dried pineapple and savory cocktail sausages in a warm, flaky bite that’s baked until golden brown. They’re ready to serve in under 25 minutes and are always a crowd-pleasing favorite for game days, potlucks, or casual get-togethers.
As much as I enjoy food, you might be surprised to know that I’m not much of a snacker. I try to have three fairly well-balanced meals every day with lots of veggies, some protein, and a few carbs. And I rarely think of snacking in between.
However, I really do like “finger foods.” A buffet with lots of little bites of different things instead of a balanced plate is a real treat that, every once in a while, on a weekend, BeeBop and I both enjoy while watching a ballgame or a movie. So, instead of cooking a meal, I’ll put out a spread of lots of our favorite things to pick up at will throughout the evening.
These little Sausage-Pineapple Rollups are perfect for that type of snacking. They have that lovely sweet-savory quality from the cocktail sausages and dried pineapple, and the spicy mustard provides the perfect bit of tartness and heat to set it off. And they’re good either warm from the oven or at room temperature. You might want to save this one for your Super Bowl menu!
— This post was originally published on January 12, 2016. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 22 Minutes
Servings: 8 (2 pieces/serving)
Primary Ingredient(s): Crescent rolls, cocktail sausages, dried pineapple, spicy mustard
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“SO easy and definitely a crowd pleaser! Perfect for any game day gatherings.”
— Liz
What You’ll Like About This Recipe
- Quick and easy. It uses just a few ingredients and is ready in under 25 minutes.
- Great flavor. Sweet pineapple, savory sausage, and buttery crescent rolls are a lovely combination.
- Party-ready. Perfect for game days, potluck dinners, or any casual gathering.
Ingredient Notes
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- Refrigerated crescent rolls – Baked crescent rolls are soft and flaky, providing a nice contrast to the pineapple and sausage. I typically use Pillsbury crescent rolls, but store brands work just as well.
- Cocktail sausages – Also known as “Lit’l Smokies.” Use classic, beef, or even cheddar version. They all work great.
- Dried pineapple – Look for plain, dried pineapple chunks. Don’t use sugar-coated dried pineapple here.
- Poppy seeds and coarse salt – The poppy seeds and coarse salt add texture and a pretty finish.
- Spicy mustard – Not required, but highly recommended for dipping. I particularly like Gulden’s Spicy Brown mustard for this recipe.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Sausage Pineapple Rollups
- Start by preheating your oven to 375 degrees. Line a baking sheet with parchment paper or foil for easy cleanup.
- Next, open the crescent roll dough and separate it along the perforated lines. Cut each triangle lengthwise to make two long, narrow pieces.
- At the wide end of each piece of dough, place one cocktail sausage and one chunk of dried pineapple. Roll it up gently, starting at the wide end and working your way to the point. You should end up with a neat little bundle.
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- Place each rollup on your prepared baking sheet, leaving a bit of space between them so they’ll brown evenly.
- In a small bowl, whisk together the egg white and water. Brush this mixture lightly over the tops of the rollups. Then sprinkle just a few poppy seeds and a pinch of coarse salt over each one.
- Bake for about 12 minutes or until the tops are golden brown. You can serve these warm from the oven or let them cool to room temperature. Either way, they’re especially good with a side of spicy mustard for dipping.
Recipe Tips
- Use a sharp knife. Crescent roll dough pulls and tears easily, so use a sharp knife when slicing each triangle in half. A pizza cutter also works great!
- Use parchment paper to line the baking sheet. It keeps the bottoms from sticking and makes cleanup a breeze.
- Watch the bake time. These brown quickly, so start checking around the 10-minute mark. Every oven runs a little differently.
- Don’t skip the egg wash. It helps the salt and poppy seeds stick and gives the tops a light, glossy finish.
- Serve with mustard. The sharpness of spicy brown mustard balances the sweet and savory flavors really well.
Recipe Variations to Try
- Switch the sausage. Use the beef or cheddar versions of “Lit’l Smokies” for a change.
- Try a different fruit. Dried apricots or mango slices can work in place of pineapple, though they’ll be a little sweeter.
- Use puff pastry. For an even flakier option, substitute puff pastry for the crescent rolls.
How to Serve
These rollups pair well with other game-day favorites, like sausage balls or Buffalo wings. Add a few crisp raw veggies and a creamy dip, and you have a solid snack table ready to go.
These even work as part of a brunch menu alongside fruit salad, deviled eggs, or a simple baked egg dish.
Storing Leftovers
If you have any rollups left after serving, let them cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days.
To reheat, pop them in a 300-degree oven for about 5 to 7 minutes until warmed through. The microwave will work in a pinch, but the oven will re-crisp the pastry better.
These aren’t ideal for freezing as the crescent dough tends to lose its texture. If you want to prep ahead, assemble the rollups and refrigerate them unbaked for up to 24 hours. Then just bake when you’re ready to serve.
Questions About Sausage Pineapple Rollups
Fresh pineapple has too much moisture and can make the dough soggy. Dried pineapple holds its shape and gives you a nice chewy texture that pairs better with the sausage.
You can assemble the rollups a few hours in advance, cover them so the crescent roll dough doesn’t dry out, and refrigerate them unbaked. When you’re ready to serve, remove from the refrigerator and let come to room temperature (about 30 minutes), then bake as directed. They’re best fresh from the oven or served at room temperature the same day.
Not at all, but the egg wash helps the poppy seeds and salt stick and gives the rollups a nice finish. You can skip the toppings if you prefer, or swap in sesame seeds or even everything bagel seasoning.
More Recipes You’ll Like
Easy Sausage Swirls
Mini Caprese Skewers
Southern Pineapple Casserole
Bacon Wrapped Sausage Balls
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Recipe
Sausage Pineapple Rollups
Ingredients
- 8 ounces refrigerated crescent rolls
- 16 cocktail sausages
- 16 pieces dried pineapple
- 1 egg white
- 1 tablespoon water
- Poppy seeds
- Coarse salt
- Spicy mustard for serving
Instructions
- Preheat the oven to 375 degrees.
- Separate the crescent rolls along perforations. Cut each into two pieces lengthwise.8 ounces refrigerated crescent rolls
- Place one cocktail sausage and one piece of dried pineapple at the wide end of each crescent roll. Roll up from the wide end to the narrow end.16 cocktail sausages, 16 pieces dried pineapple
- Place rolls on a lined baking sheet.
- Beat together the egg white and water. Brush the rollups with egg wash. Sprinkle lightly with poppy seeds and a small amount of coarse salt.1 egg white, 1 tablespoon water, Poppy seeds, Coarse salt
- Bake for about 12 minutes or until golden brown. Serve warm or room temperature with spicy mustard for dipping.Spicy mustard
Notes
- Use plain, dried pineapple chunks; not sugar-coated pineapple.
- These are best served fresh or at room temperature. If needed, reheat in a 300°F oven for 5 to 7 minutes.
- Assemble ahead and refrigerate unbaked for up to 24 hours; bake just before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Can these be made with pineapple chunks instead of dried?
I haven’t tried that. I would worry that the chunks would be too moist and would make the crescent roll dough wet. If you try it, let me know how it turns out!
SO easy and definitely a crowd pleaser! Perfect for any game day gatherings.
That looks like a great recipe to make with the kids. They really like anything finger sized, and the rolling of the crescent dough is just fun.
Miss P
Love this little recipe. Thank you.