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Country Kitchen
December 2, 2011 Previous Recipe | Next Recipe
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Yee Haw Toffee - Kim Earwood
Cheerios Nuggets - Elizabeth Coon
NUTTY POUND CAKE - Millie Hawes
German Chocolate Cake - Janet Bradford
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan
Aunt Freidaís Spinach Dip - Kyle Hayes
Apple Pie with Cheddar Crumble Topping - Debra Davis
Jalapeno Corn Casserole - Matthew Durdin
CAROLYNíS MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell
Bacon Cheese Wreath - Terrie Channell
Apple Bread - Paula Culver
Blueberry French Toast Casserole - Cheryl Mitchell
Pistachio/Cherry Sugar Cookies - Mitt Walker
German Chocolate Upside-Down Cake - Boyd Deal
Sausage Pinwheels - Jeff Helms
No Fat Greek Yogurt Salad - Linda Dennis
Bacon & Cheese Cups - Amanda Butts
Homemade Macaroni and Cheese - Adrian Cooper
Grandmother Jonesí Oatmeal Cookies - Tom Jones
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.





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