Sausage Pinwheels - cooking recipe

Ingredients

2 c. self-rising flour
1/4 c. shortening
2/3 c. milk
1 lb. hot bulk sausage

Preparation

Combine flour and shortening.
Mix well until resembles coarse meal. Add milk. Stir until well blended.
Turn out on lightly floured surface.
Knead 3 to 4 times.
Roll into an 18 x 12-inch rectangle.
Spread sausage (at room temperature) over dough, leaving a 1/2-inch margin on all sides.
Carefully roll dough lengthwise, jellyroll fashion.
Pinch ends to seal.
Refrigerate 1 hour.
Slice dough into 1/4-inch slices.
Place 1-inch apart on baking sheets.
Bake at 350\u00b0 for 20 minutes.