Buttermilk Biscuit Sausage Pinwheels Recipes

Steps:

• With a pastry blender, cut shortening into flour. Add buttermilk; mix. On a lightly floured surface, knead for a few seconds, adding additional flour if necessary. Roll out on a lightly floured surface into a 12x9-in. rectangle. Spread sausage over dough. Roll up, jelly roll-style, starting from the short side Chill. Cut into 1/2-in. slices. Place, cut side down, on a lightly greased baking sheet. Bake at 425° for 25 minutes or until lightly browned.

Steps:

• Measure and mix dry ingredients.
• Using pastry cutter, a fork, or mixer, cut margarine (or butter) into dry mixture. Make a well in the center. Pour in 3/4 cups milk. Stir until dough is free from the sides of the bowl.
• Turn out onto floured counter top or board. Roll dough into a rough rectangle 1/4 inch thick.
• Open ground sausage and spread evenly on top of the dough.
• Roll up jelly-roll style.
• Cut roll into 1/2 inch slices (dough can be refrigerated overnight to ease the slicing if desired).
• Arrange the slices on oiled cookie sheets.
• Brush tops with milk or melted butter to aid browning.
• Bake in 450 degree oven for 12 - 15 minutes.
• Sometimes I mix 1/2 cheese or 1/2 teaspoon garlic powder with the dough in this recipe. The uncooked, unsliced roll can be wrapped and frozen for later use. Simply thaw, slice, bake and serve.

Steps:

• Heat the oil in a medium skillet over medium heat. Add the sausage and cook, crumbling it into small pieces with a wooden spoon, until no longer pink, about 4 minutes. Add the oregano and onion and cook until the onion is softened, about 6 minutes.
• Make a space in the center of the skillet and add the tomato paste. Toast it for a minute, then stir it into the sausage mixture. Add 1/4 cup water and bring to a simmer; cook until the mixture thickens, about 2 minutes. Scrape into a medium bowl and let cool, about 15 minutes.
• Meanwhile, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Stir the Parmesan into the cooled sausage mixture. Season with salt if necessary.
• Unroll the crescent dough and separate into 4 rectangles (each made of 2 crescent dough pieces). Press the seams together to seal and create 4 solid rectangles. Roll or press each rectangle to about 6 inches by 8 inches.
• Lay out one of the dough rectangles with the long sides on the top and bottom. Layer a quarter of the spinach leaves on the dough, leaving a 1/2-inch space at the top and bottom but extending the spinach to both sides. Sprinkle with a quarter of the parsley. Spread a quarter of the sausage mixture over top. Sprinkle with a quarter of the mozzarella. Press down on the cheese to compress the filling and adhere it to the dough. Roll the dough tightly over the filling and pinch to seal the seam. With a sharp knife, cut into 6 rounds. Place the rounds cut-side up on one of the prepared baking sheets. Repeat with the remaining ingredients to make 24 pinwheels.
• Bake, rotating the baking sheets from top to bottom halfway through, until the dough is puffed and browned and the cheese is browned, 12 to 14 minutes. Serve warm.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.
• Roll one pastry sheet into an 8x12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.
• Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely., Unroll 1 can of crescent dough and separate into 4 rectangles; pinch perforations to seal. Press each rectangle to 6x4-1/2 in.; spread each with 1/3 cup filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet, seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour., Cut each log into 10 slices. Bake on parchment-lined baking sheets until golden brown, 15-18 minutes. Serve warm. Freeze option: Freeze pinwheels in freezer containers, separating layers with waxed paper. To use, bake frozen pinwheels as directed, increasing time by 3-5 minutes.

Steps:

• Preheat oven to 350 degrees.
• Tear a long sheet of wax paper, approximately 20 inches in length. Spray lightly with pam.
• Take out biscuits and separate. (I use Hungry Jack.) Place biscuits flat, in the middle of wax paper, so that you have two rows of five biscuits. Make sure edges touching.
• Press edges together and flatten biscuits so that you form one rectangle of dough. (This is done easier when the biscuits are at room temperature.).
• Spread raw sausage evenly on top of the dough. (I usually use Jimmy Dean Sage flavored sausage).
• Roll dough (lengthwise) so that you form one long log. Once the log is formed wrap in the wax paper and smooth out (and lengthen the log a bit).
• Unwrap log and slice into pinwheels. I generally get 20 to 24 slices out of one log.
• Place on lightly greased baking sheet and bake for approximately 20-25 minutes.
• Note: If you would like to freeze these for later use, only bake them for about 15 minutes. To reheat, place frozeen pinwheels in the oven and bake at 350 degrees for about 10 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread each biscuit into a 2x4-inch oval using your hands. Brush hot mustard onto each biscuit. Place a sausage link across the short edge of each biscuit oval and roll up lengthwise. Cut each rolled biscuit into 4 round slices. Lay 'bites' onto a baking sheet. Sprinkle each 'bite' with Parmesan cheese.
• Bake in the preheated oven until biscuits are browned, 18 to 20 minutes.