Ingredients Jump to Instructions ↓

  1. 2-1/4 cups all-purpose flour, divided

  2. 2 teaspoons baking powder

  3. 1-1/4 teaspoons minced chives, divided

  4. 1-1/4 teaspoons dried parsley flakes, divided

  5. 3/4 teaspoon dried tarragon, divided

  6. 1/2 teaspoon seasoned salt

  7. 1/2 teaspoon sugar

  8. 1/4 teaspoon baking soda

  9. 2 tablespoons plus 2 teaspoons cold butter, divided

  10. 3/4 cup buttermilk

  11. 12 ounces reduced-fat bulk pork sausage

  12. 2 cups fat-free half-and-half

  13. 2 teaspoons chicken bouillon granules

  14. 1/4 teaspoon pepper Dash crushed red pepper flakes

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine 2 cups flour, baking powder, 3/4 teaspoon chives, 3/4 teaspoon parsley, 1/2 teaspoon tarragon, seasoned salt, sugar and baking soda. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in buttermilk. On a floured surface, roll or pat dough into a 14-in. x 10-in. rectangle. Between two sheets of waxed paper, roll or pat sausage into a 14-in. x 8-in. rectangle. Peel off one side of waxed paper. Place sausage side on top of dough. Peel off remaining waxed paper. Starting with the long side covered with sausage, roll up jelly-roll style; pinch seam to seal. Wrap in waxed paper. Refrigerate for 45 minutes. Remove waxed paper; cut roll into 1-in. slices. Place cut side down in a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 400° for 30-35 minutes or golden brown. For gravy, place remaining flour in a saucepan. Gradually stir in the 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. remove from the heat; stir in remaining butter. Serve immediately with pinwheels. Yield: 7 servings.


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