Sausage Pinwheels
Yield
servingsPrep
90 minCook
20 minReady
110 minIngredients
| 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 |
|
Trans-fat Free
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.
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