Sausage Pinwheels
Yield
servingsPrep
90 minCook
20 minReady
110 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ⅔ | cup |
milk
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | pound |
sausage
hot, bulk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 158 | ml |
milk
|
|
| 15 | ml |
baking powder
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 453.6 | g |
sausage
hot, bulk |
|
Directions
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℉ (180℃) for 20 minutes.
