"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mom's Sausage Pinwheels Recipe

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This recipe for Mom's Sausage Pinwheels, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Van Wagenen
Added: Wednesday, April 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. Bisquick or homemade quick mix (see recipe in bread section)
2/3 c. water
1 lb. sausage
1 can cream of chicken or cream of mushroom soup (or other cream soup)

Directions:
Directions:
Mix baking mix and water lightly in a bowl until just moistened. Roll out on lightly floured surface to oblong shape, about 10x14 inches. Sprinkle bits of raw sausage meat over the dough, covering completely. Roll up like a jelly roll, rolling long side. Cut into 12 equal slices, approximately 1 inch thick. Lay slices on baking pan, cut sides down, and bake at 400 for about 20 minutes or until lightly browned. Meanwhile, heat the soup with a little milk--just enough for a nice gravy consistency--until warm. Serve over cooked sausage pinwheels.

Personal Notes:
Personal Notes:
Mom says she used to make this mainly because she could get the sausage for 25 cents a pound! I get it on sale for a dollar a pound now, so it's still an economical meal. This is like having biscuits with sausage gravy.

 

 

 

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