These sausage pinwheels have been around a while.  My mother used to make them when I was little, and she’d wrap the uncooked rolls in wax paper, and then tie the ends with ribbon.  Then she’d freeze them and give them as Christmas presents.  What a lovely gift for someone to enjoy Christmas morning!

2 c all purpose flour
1 TBSP baking powder
1 tsp salt
1/4 cup shortening
2/3 cup milk
1 lb hot bulk pork sausage at room temperature
1 cup shredded cheese (optional)

Combine flour, baking powder and salt.

Cut into shortening until mixture resembles coarse meal.

Add milk, stirring until well blended. Turn dough out onto a lightly floured surface. Knead lightly 3 or 4 times.

Roll dough into an 18″x12″ rectangle. Spread sausage and cheese (if using) over dough, leaving a 1/2″ margin on sides. Roll dough lengthwise, jelly fashion, pinch seams and ends to seal. Cover and refrigerate for at least 1 hour.

Slice into 1/4″ slices. Bake at 350 degrees F for 20 minutes or until brown.

***Note: these are easy to overcook.  Depending on how thick you slice them, adjust your cooking time accordingly.

Makes about 3 1/2 dozen. Can be made ahead and frozen.

Categories:  Tags: