SAUSAGE ROLLS

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Appitizers

1 pound sausage — cooked
biscuit dough

Prepare regular biscuit dough. (Bisquick)

Roll dough in rectangle 1/4 or 1/2 inch thick. Cover dough generously with crumbled (well drained) sausage. Roll as for jelly roll. Wrap wax paper around roll. Gently squeeze roll making it longer and thinner, from 2 to 3 inches in diameter. Chill until firm enough to slice into 1/2 inch slices. Bake in 450 degree oven 8 minutes or until brown.

To freeze, remove from oven when dough shows first trace of brown. When just cool enough to handle biscuit with fingers, put in freezer container or wrap and freeze. When ready to serve. Heat oven to 450 degrees. Bake about 5 minutes or until brown.

Put in freezer warm — will be moist when baked at serving time.

Description:
“Meat”


Per Serving (excluding unknown items): 237 Calories; 23g Fat (87.7% calories from fat); 7g Protein; 1g Carbohydrate; 0g Dietary Fiber; 39mg Cholesterol; 379mg Sodium. Exchanges: 1 Lean Meat; 4 Fat.

NOTES: Came from a neighbor in Etowah, TN 1967

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