Sausage Pinwheels - Jeff Helms|
1 pound fresh pork sausage
2 1/4 cups biscuit mix
2/3 cup milk
1 cup shredded cheddar cheese
In a skillet, brown sausage. Drain and set aside. Combine biscuit mix and milk in a medium bowl and stir until combined. Turn dough onto a floured surface and knead 5 to 10 times. Roll dough to 3/8-inch thickness. Spread browned sausage evenly over dough to within 1/4 inch of edges. Sprinkle with shredded cheese. Roll, jellyroll style, and place in freezer for 20 minutes or until firm. Remove from freezer and slice into 3/4-inch pinwheels. Place slices in a resealable plastic bag and freeze until ready to bake. To cook, preheat oven to 375 F. Place pinwheels on cookie sheet prepared with nonstick spray. Cook for 15-20 minutes or until dough is golden brown. Makes about 12 pinwheels.