Sausage pinwheels

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

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