| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1 |
ts |
Salt |
| 2/3 |
c |
Milk |
| 1 |
tb |
Baking powder |
| 1/4 |
c |
Shortening |
| 1 |
lb |
Hot bulk sausage |
INSTRUCTIONS
Combine flour, baking powder and salt. Cut into shortening until it
resembles coarse meal. Add milk; stir and blend. Turn out on floured
surface and knead 3 or 4 times. Roll dough into a 18x12 inch rectangle.
Spread sausage (at room temperature) over dough, leaving 1/2 inch margin on
all sides. Roll dough lengthwise (jelly roll fashion) and pinch seams and
ends to seal. Cover and refrigerate at least 1 hour. Slice 1/4 inch thick
and bake at 350 degrees for 20 minutes. Randy Rigg The Pinnacle Club BBS
812-963-9139
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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