Sausage Pinwheels    No. 3095                         Yields 42 Pinwheels
 
      2 Cups      All Purpose Flour        2/3 Cup       Milk
      1 Tbls      Baking Powder              1 Lb        Bulk Sausage
      1 tsp       Salt
    1/4 Cup       Shortening
 
 All ingredients should be at room temperature before staring.
 Combine the flour, baking powder and salt.
 Cut in the shortening until the mixture resembles coarse meal.
 Stir in the milk.
 Continue stirring until thoroughly blended.
 Turn the dough out onto a lightly floured surface.
 Knead lightly 3 or 4 times.
 Roll the dough into a (18“x22”) rectangle.
 Spread the sausage over the dough, leaving a  1/2″ margin all around the edges.
 Carefully roll the dough lengthwise in jellyroll fashion.
 Pinch the seam and the edges to seal.
 Cover.
 Refrigerate for at least 1 hour.
 Preheat the oven to 350 degrees.
 Slice the dough into  1/4 " thick slices.
 Arrange 1″ apart on baking sheets.
 Bake until browned (about 20 minutes).
 Serve warm.

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