Sausage Pinwheels

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Source: Recipe card from Genie Honerkamp, original source Southern Living Annual Recipes 1980 p.209

Makes about 3 1/2 dozen pinwheels.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
2/3 cup milk
1 pound hot bulk pork sausage

Directions

  1. Combine flour, baking powder, and salt. Cut in shortening until the mixture resembles course meal.
  2. Add milk, stirring until well blended.
  3. Turn dough out onto a lightly floured surface, knead lightly 3 or 4 times.
  4. Roll dough into an 18 x 12 inch rectangle.
  5. Spread sausage (at room temperature) over dough, leaving a 1/2 inch margin on all sides.
  6. Carefully roll dough lengthwise jellyroll-fashion, pinch seam and ends to seal.
  7. Cover and refrigerate at least 1 hour.
  8. Slice dough into 1/4 inch slices. Arrange 1 inch apart on baking sheets.
  9. Bake at 350F for 20 minutes or until browned.