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

Sausage Biscuit Rolls Recipe

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This recipe for Sausage Biscuit Rolls, by , is from The Dunn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Dunn

Category:
Category:

Ingredients:  
Ingredients:  
1 biscuit recipe
1 lb. of sausage (I use the sausage with sage)

Directions:
Directions:
After making your biscuit recipe, divide dough in half. On wax paper, roll each half into rectangle shape about 1/4 inch (thinner than biscuits). Pinching off bits of sausage, cover the biscuit dough. This is a little easier to do if sausage is at room temperature. Then roll into a log (pinwheel) starting on the long side. Wrap in wax paper and freeze. When ready to use, preheat to 400. Let biscuit roll stand for 15 minutes or until easy to cut but not too thawed. Cut into 1/4 to 1/2 inch slices and place on pan with sides like a jelly roll pan. Bake for about 15 minutes at 400 or until they are brown. You can adjust this if needed. You may want to use non-stick aluminum foil to help with cleanup.

Personal Notes:
Personal Notes:
This is one of my favorite Christmas morning recipes. Mom and I like to eat it with pepper jelly.

 

 

 

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