Sausage Swirls
Delightful breakfast entree with cooked sausage swirled into a pie crust-type dough. To amp up the flavors use hot sausage instead of mild. These are terrific for holiday Breakfasts like Thanksgiving, Christmas, New Years Day & Easter.
Ingredients
- 1 lb. mild or hot bulk pork sausage cooked and drained
- 3 cups Gold Medal UNBLEACHED all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1/2 cup canola oil or avocado oil
- 2/3 cup 2% milk or a little more if necessary to get the right texture
Instructions
- Brown sausage and drain on paper towels.
- Set aside.
- Mix flour with salt and baking powder.
- Add oil and milk and stir to combine in order to get a nice dough.
- If you find texture is too dry to work, you may have to add a few more tablespoons of milk.
- Try to form the mixture into a ball where the ingredients adhere well together.
- Place on lightly floured surface and roll dough out into a rectangle about ¼ to ½-inch thick.
- Don’t roll the dough out too thin or it will tear and not work well.
- Sprinkle cooked sausage over top of rectangle.
- Roll up from the wide ends (not the short ends) in jelly-roll fashion tucking in the sausage as you roll and making sure the dough sticks together well.
- Seal edges inside of jelly-roll.
- Place in waxed paper and roll up.
- Chill for several hours.
- Slice Sausage Swirls into 1/3-inch slices with a sharp knife and place on lightly greased cookie sheets.
- Bake at 400° about 20 minutes or until done.
Notes
NOTE: Preparation time does not include refrigerated time.
NOTE: While this recipe doesn't call for cheese, I'm sure about a cup of cheddar cheese sprinkled on top of the sausage before being rolled up would work out exceptionally well, too.
NOTE: I normally make these swirls about half as thick as those shown. These were "Monster sized."
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