Tuesday, March 20, 2012

Sausage Pinwheels

Recently I shared the recipe for this delicious breakfast bake from fellow Omaha blogger, You Go Girl. As an accompaniment to this dish, Susan suggests you serve these Sausage Pinwheels.

Both of these recipes are wonderful ideas for a brunch or those times when you have overnight guests. The Pinwheels can be made in advance and frozen. Just thaw them for approximately 15 minutes before slicing.




Sausage Pinwheels

2 cans Grands biscuits
1 lb roll breakfast sausage

Take one can of biscuits and flatten them, pinching all seams together forming a flat 14inch or so rectangle. Spread half a roll of uncooked sausage on top of uncooked biscuit rectangle; Roll up lengthwise - jelly roll style; Wrap in wax paper and freeze. Repeat this with the other can of biscuits and the other half of sausage; When ready to bake, soften slightly for about 15 minutes and slice about 1/4 inch thick and bake at 375 degrees for about 15 min or until lightly brown. Serve with your favorite jam or jelly.

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

10 comments:

  1. I've never seen this before! You know I love sausage and a pinwheel is a very fun idea. Happy Spring to you too, Julie!

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  2. Almost sounds too easy, bet they're tasty:@)

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  3. Easy but so delicious, I'd love one or two!

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  4. Thanks for the Shout Out! We LOVE these at our house! I have some in the freezer now! I think this is a Favorite Food of our middle daughter!

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  5. How easy is this?!? Looks like something even I can handle in the morning.

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    1. My family would go absolutely crazy for these!

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  6. Mmmm...I would probably eat every single one! Way too dangerous. ;)

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  7. Hi Julie,
    Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

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  8. Love this idea Julie; saving this one.
    Rita

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  9. What a fun way to serve breakfast. I have a great idea for these... Bookmarking!

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Thanks for commenting on my blog!