Make basic recipe of Bisquick.
Roll out onto floured wax paper.
Allow sausage to reach room temperature.
Spread sausage over Bisquick and roll.
Freeze.
Make your favorite dough recipe. Roll dough out and spread 1 pound sausage over dough. Roll up and slice. Bake in oven at 375\u00b0 for about 50 minutes, making sure sausage is done and well browned. Makes about 50 pinwheels.
Divide tube of rolls into quarters.
Gently seal center seam of each quarter and shape into even rectangles.
Spread 1/4 pound of sausage over each quarter of dough.
Roll around length and slice.
Place pinwheels on cookie sheet and bake at 350\u00b0.
Makes about 45 pinwheels.
Sift dry ingredients.
Cut in shortening and milk.
Divide dough and sausage into two parts.
Roll dough to 1/2-inch thickness.
Spread with sausage and then mustard.
Roll up like jelly roll.
Wrap in wax paper and chill.
Slice 1/2-inch thick and bake on greased pan at 400\u00b0 for 10 to 15 minutes.
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Spread out sausage (uncooked) on dough. (it spreads
Mix biscuit dough and roll out to a rectangle, about 1/4-inch thick.
Spread the sausage over the rectangle, roll up about the size of a rolling pin.
Wrap in aluminum foil and store in the refrigerator or freezer.
If frozen, take out a few minutes before cutting, but it must be chilled good to cut easily.
Cut in 1/4-inch slices, place on cookie sheet and bake until nicely brown.
Use any favorite biscuit recipe, adding cornmeal to the dry ingredients.
Knead lightly and roll out to 1/8 inch thickness. Spread sausage evenly on dough.
Roll up like a jelly roll about 2 inches in diameter and wrap in wax paper or aluminum foil until chilled.
Slice about 1/4 inch thick and bake on ungreased cookie sheet at 450\u00b0 until golden brown.
Make 2 or 3 rolls out of your dough and roll real thin. Spread sausage lightly over dough.
Roll up, wrap in waxed paper and chill overnight.
Slice and brown at 350\u00b0 until brown.
Roll each biscuit out, one at a time as thin as possible. Slice sausage about 1-inch thick and spread on rolled out dough. Roll up jelly roll fashion and moisten lapped edges to seal. After this is done, slice the pinwheels about 1/2-inch thick and bake in 400\u00b0 oven as you would biscuits.
Serve as snacks or appetizers with drinks.
Makes about 50 pinwheels.
Sausage should be at a spreadable temperature.
Blend with Tabasco.
Combine biscuit mix and oleo with a fork until crumbly. Mix in water or milk as package directs.
Roll dough into a rectangle; spread sausage evenly and roll-up.
Wrap and store in freezer or refrigerator.
Cut into slices when 1/2 frozen or very cold.
Bake on ungreased cookie sheet at 375\u00b0 for about 15 minutes.
Yield: About 50 cookie size pinwheels.
Unroll crescent rolls.
Keep 2 triangles together to form a rectangle.
Lay rectangle on counter or wax paper.
Flatten it some with your hands or a rolling pin.
Sprinkle tidbits of uncooked sausage and cheese to cover dough.
Roll up dough longways to form a long roll.
Pinch together dough so it will stay rolled up.
Put in wax paper and freeze 30 to 45 minutes. Remove from freezer and slice to make pinwheels.
Cook on a cookie sheet at 350\u00b0 for 10 minutes.
Makes great holiday pick-ups!
Brown sausage.
Drain. Roll off 4 triangles of crescent roll. Pinch dotted line to form 1 long sheet.
Spread cream cheese. Sprinkle with sausage and roll up jelly roll style in wax paper. Chill 1 hour or overnight.
Do same to remaining 4 triangles. When ready to serve, slice in pinwheels and bake until brown by directions on crescent roll can.
Brown and drain sausage.
Unroll crescent rolls to form squares.
Pat any holes together.
Spread with cream cheese, then top with sausage.
Roll up and seal edge together.
Refrigerate or freeze.
When ready to cook, slice each roll into 10 pinwheels. If frozen, let warm up a little before slicing.
Place on a cookie sheet and bake at 375\u00b0
about 10 minutes, or until brown.
Sift dry ingredients; cut in shortening.
Pour in milk; mix lightly with a fork.
Turn out on board and knead about 1 minute. Roll dough thin (about thickness of a cookie).
Spread with the sausage.
Roll up as a jelly roll.
Wrap in waxed paper and chill for several hours.
Remove wrap and slice 1/4 inch thick.
Bake on a cookie sheet for 25 to 30 minutes at 400\u00b0.
Yields approximately 40 pinwheels.
Cream margarine and cream cheese together.
Add flour and mix well; shape into a ball.
Roll out on floured board and spread sausage on top.
Roll up into a long roll; chill in refrigerator, wrapped in foil for 3 to 4 hours.
Slice into pinwheels and bake at 400\u00b0 for 20 minutes.
Unroll crescent rolls to make 4 rectangles per package. Spread 2
heaping tablespoonfuls of sausage on each rectangle and roll up.
Place
on a baking sheet and freeze until firm. Remove
from freezer; slice into 1/2-inch pinwheels and store in freezer bags in freezer until ready to serve.
Mix Bisquick and water.
Form into a ball.
Half the ball and put between wax paper and roll out in a 6 x 8-inch rectangle. Spread 1/2 of sausage on each rectangle.
Roll tight and refrigerate until firm.
Slice 1/4-inch pinwheels.
Bake 15 to 20 minutes until done at 425\u00b0.
Brown sausage over low heat in a large, heavy skillet; drain sausage on paper towels, reserving 1/4 cup drippings.
Saute onion and garlic in drippings until crisp-tender.
Return sausage to skillet; stir in tomato paste, water, sugar, 1/2 teaspoon salt and bay leaf.
Simmer, uncovered, for 1 hour; stir occasionally. Discard bay leaf.
Allow sausage to come almost to room temperature for easy spreadability.
Open rolls, but do not separate.
Roll entire contents into 8 x 12-inch sheet pan.
Spread 1/2 pound of sausage on each can of rolls.
Roll in jelly roll fashion from long side of dough.
Slice into 1-inch sections.
Place on cookie sheet with 1-inch sides.
Bake at 400\u00b0 for 25 minutes or until sausage is well cooked.
Drain on paper towels.
Mix dry ingredients.
Cut shortening into mix.
Gradually add milk.
Work into a smooth dough.
Divide dough into 3 parts; roll to about 1/16-inch.
Whip or mash sausage until it spreads easily. Spread about 1/3 sausage over dough.
Roll like jelly roll.
Wrap in waxed paper.
Repeat with remaining dough and sausage.
Chill for 1 hour or overnight.
Slice 1/8 to 1/4-inch thick.
Bake at 400\u00b0 for 12 to 15 minutes or until golden brown.