Title: Sausage Pinwheels
Categories: Appetizer
Yield: 1 Servings
| 2 | c | All purpose flour |
| 1 | ts | Salt |
| 2/3 | c | Milk |
| 1 | tb | Baking powder |
| 1/4 | c | Shortening |
| 1 | lb | 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 1/2 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 1/4 inch thick
and bake at 350 degrees for 20 minutes. Randy Rigg The Pinnacle Club BBS
812-963-9139