Country Sausage Pinwheels
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
7 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons herbes (equal parts dried chives, parsley and tarragon)
1 teaspoon seasoned salt 1/2 teaspoon sugar 2 tablespoons vegetable shortening
2 tablespoons butter or lard 3/4 cup milk 1 pound spicy or mild breakfast pork sausage, room temperature
Herb Gravy



1 Mix flour, baking powder, herbs, seasoned salt and sugar in large bowl; cut in shortening and butter until mixture resembles coarse crumbs. Stir in milk; stir just until soft dough forms. Roll or pat out dough on lightly floured surface into 14 x 10-inch rectangle.
2 Roll or pat out sausage between pieces of waxed paper into 14 x 8-inch rectangle. Peel off top piece of waxed paper. Invert sausage onto dough, leaving 2 inches of dough on one 14-inch side uncovered. Peel off remaining piece of waxed paper.
3 Starting at opposite 14-inch side, roll up dough and sausage, jelly-roll fashino; pinch bottom seam to seal. Refrigerate roll, wrapped in waxed paper, 45 minutes.
4 Unwrap roll; cut crosswise into 1-inch slices. Place slices, cut side down, in 13 x 9-inch baking pan. Bake in preheated 400 F. oven until dough is golden, about 35 minutes. To serve, ladle Herb Gravy over pinwheels.

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