Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | All purpose flour |
| 1 teaspoon | Salt |
| ⅔ cup | Milk |
| 1 tablespoon | Baking powder |
| ¼ cup | Shortening |
| 1 pounds | Hot bulk sausage |
Combine flour, baking powder and salt. Cut into shortening until it resembles coarse meal. Add milk; stir and blend. Turn out on floured surface and knead 3 or 4 times. Roll dough into a 18x12 inch rectangle. Spread sausage (at room temperature) over dough, leaving ½ inch margin on all sides. Roll dough lengthwise (jelly roll fashion) and pinch seams and ends to seal. Cover and refrigerate at least 1 hour. Slice ¼ inch thick and bake at 350 degrees for 20 minutes. Randy Rigg The Pinnacle Club BBS 812-963-9139