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Saucy Sausage Pinwheels Recipe
|Cornmeal||1 1⁄2 Cup (24 tbs)|
|Sifted flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Tablespoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Bulk sausage||2 Pound|
|Grated sharp cheese||2 Cup (32 tbs)|
|Canned tomato paste||12 Ounce|
|Sliced stuffed olives||1⁄2 Cup (8 tbs)|
Calories 206 Calories from Fat 81
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 3.2 g15.8%
Trans Fat 0.6 g
Cholesterol 54.7 mg
Sodium 675.2 mg28.1%
Total Carbohydrates 23 g7.6%
Dietary Fiber 1.7 g6.8%
Sugars 3.2 g
Protein 9 g18.4%
Vitamin A 4.7% Vitamin C 5.3%
Calcium 11.6% Iron 8.7%
*Based on a 2000 Calorie diet
Cut in shortening until mixture resembles coarse crumbs.
Add milk; stir lightly until mixture is just moistened.
Divide dough into 2 parts.
Knead 1 part gently for several seconds on lightly floured board.
Roll to form 10 x 16-inch rec- tangle.
Spread half the sausage and half the cheese over dough.
Roll lengthwise, jelly roll fashion.
Cut into 12 slices, 1 3/8 inches wide.
Repeat with second part of dough.
Plsce in greased large muffin cups.
Bake at 400 degrees for 15 to 28 minutes.
Combine tomato paste, 2 cups water, oregano, remaining salt, pepper and olives; mix thoroughly.
Bring to a boil.
Serve over pinwheels.