This Sausage Pinwheels with Gravy recipe originally came from Taste Of Home. I think it’s actually a breakfast recipe but we love breakfast for dinner and we’ve always had it for dinner. It’s a light and tasty supper and if you have leftovers they are great heated up the next day.
Sausage Pinwheels with Gravy
2 ¼ cups flour, divided
2 tsp baking powder
1 ¼ tsp snipped chives, divided
1 ¼ tsp dried parsley, divided
¾ tsp tarragon, divided
½ tsp seasoned salt
½ tsp sugar
¼ tsp baking soda
2 Tbsp plus 2 tsp cold butter, divided
¾ cup buttermilk
12 ounces reduced fat bulk pork sausage
2 cups fat free half and half
2 tsp chicken bouillon granules
¼ tsp pepper
Dash crushed red pepper flakes
In a bowl, combine 2 cups flour, baking powder, ¾ tsp chives, ¾ tsp parsley, ½ tsp tarragon, seasoned salt, sugar and baking soda. Cut in 2 Tbsp butter until the mixture resembles coarse crumbs. Stir in the buttermilk. On a floured surface, roll or pat dough into a 14 x 10” rectangle.
Between two sheets of waxed paper, roll or pat the sausage into a 14 x 8” rectangle. Carefully lay the sausage on top of the buttermilk-flour rectangle. Remove all waxed paper and starting with the long side covered with sausage, roll up jellyroll style; pinch seam to seal. Wrap in waxed paper and chill for at east an hour.
Removed waxed paper; cut roll into 1-inch slices. Place cut side down in a 13 x 9 x 2 inch baking pan coated with cooking spray.
Bake at 400 degree for 30-35 minutes or until golden brown.
For gravy, place remaining flour in a saucepan. Gradually stir in half and half, bouillon, pepper, pepper flakes and remaining chives, parsley and tarragon until smooth. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. Removed from the heat and stir in remaining butter. Serve immediately with pinwheels. Serves 6-7