When I was looking for something to serve with our Cheddar Soup I came across this recipe and thought it sounded perfect. I was a little worried that the biscuits would cause me some trouble and almost bought crescent rolls instead. I’m glad I stuck with the biscuits because you can’t beat the flavor of sausage and biscuits together. The biscuits provided a buttery-moist breading for the sausage and cheese. I’m looking forward to eating the leftovers for breakfast this week!
Sausage PinwheelsPrinter Friendly Version
1/4 cup cornmeal (I used about 1/8 cup)
1 (12oz) can refrigerated biscuits
1 cup shredded cheddar cheese
1 cup crumbled, cooked spicy pork sausage
1/4 cup chopped green onion
Preheat oven to 375 degrees. Lightly spray a baking sheet with nonstick cooking spray.
Sprinkle a clean working surface with cornmeal. Roll biscuit dough into a 9 x 13 inch rectangle. Sprinkle with cheddar cheese, sausage, and green onion, leaving a one-inch border on each side. Roll up, starting at long side, jelly-role fashion, and slice into 1 1/2 inch pieces.
Place 2 inches apart on prepared baking sheet. Bake for 10 minutes.
Source: Cooking with Paula, November/December 2008