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Sausage Pinwheels w/Herb Gravy

Source of Recipe

Lani~(auntiejo)


Recipe Introduction

I got this from my Light and Tasty Magazine. It was a make-over dish, Of course I made the original (not so light) recipe.

List of Ingredients

2 1/4 All Purpose Flour, Divided
1 Tablespoon Baking Powder
1 1/4 Teaspoons Minced Chives, Divided
1 1/4 Teaspoons Dried Parsley Flakes, Divided
1 Teaspoon Season Salt
3/4 Teaspoon Dried Tarragon, Divided
1/2 Teaspoon Sugar
5 Tablespoons Cold Butter Or Margarine, Divided
2 Tablespoons Shortening
2 3/4 Cups Milk, Divided
1 Pound Bulk Spicy Or Breakfast Sausage
1/4 Teaspoon Pepper
Dash Crushed Red Pepper Flakes
2 Teaspoons Chicken Bouillon Granules


Recipe

In a bowl, combine 2 cups flour, baking powder,3/4 teaspoon chives,3/4 teaspoon parsley, seasoned salt,1/2 teaspoon tarragon and sugar. Cut 2 Tablespoons butter and the shortening until mixture resembles coarse crumbs. Stir in 3/4 cup milk. On a floured surface, roll or pat dough into a 14-in.x10-in. Rectangle.
Between two sheets of wax paper, roll or pat sausage into a 14-in.x8in. Rectangle. peel off top sheet of waxed paper. invert sausage onto dough, lining up sausage along one long edge of dough. Peel off remaining waxed paper. Start with the long side covered with sausage, roll up jelly roll style; pinch seam to seal. Wrap in wax paper and refrigerate for 45 minutes.

Remove waxed paper; cut into 1-in slices. place cut side down in a greased 13x9x2-in. Baking pan. Bake at 400 degrees for 30-35 minutes or until golden brown.

For gravy, melt remaining butter in a saucepan over medium heat. Add the remaining flour chives, parsley, tarragon, pepper and red pepper flakes; stir until blended. Gradually add remaining milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add bouillon; cook and stir until dissolved. Serve immediately with pinwheels makes 14 pinwheels.

** I prepared the dough and sausage part and refrigerated overnight.