Sausage Twirls Food

EASY SAUSAGE SWIRLS

Steps:

• Preheat the oven to 400 degrees.
• Separate crescent rolls into four long rectangles. Press perforations well to seal.
• Spread each rectangle lightly with mustard.
• Divide sausage into four equal parts and spread a thin layer on each rectangle.
• Roll each rectangle into a long cylinder.
• Chill, covered, until ready to serve.
• Slice the rolls into 1" pieces.
• Gently flatten each slice into a small disk.
• Place on a parchment lined baking sheet and bake for 18-20 minutes or until golden brown.

SAUSAGE SWIRLS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir in oil until the mixture resembles coarse crumbs. Gradually stir in enough milk to form a soft dough. , Turn onto a floured surface; knead lightly for 30 seconds. Roll into two 16-in. x 10-in. rectangles. Crumble uncooked sausage over dough to within 1/2 in. on all sides. Carefully roll up from 16-in. end. Wrap in foil; chill for at least 1 hour., Cut into 1/2-in. slices; place 1 in. apart on ungreased baking sheets. Bake at 400° for 15-20 minutes or until lightly browned. Serve warm or cold. Store in the refrigerator.

PAULA DEEN'S SAUSAGE SWIRLS

Steps:

• Open dough and keeping in one piece as much as possible, place on a cookie sheet, unroll carefully, and pinch all the edges together. Do this for both cans of dough.
• Open sausage, cut the roll in half, and spread half thinly over both pieces of dough.
• Roll up the dough lengthwise. Place dough in refrigerator for 30 minutes until firm.
• Preheat the oven to 375º.
• Cut rolls into 1/2 inch to 1 inch pieces and place the swirls 1/2 inch apart on the cookie sheets.
• Bake for 20 minutes until golden brown and sausage is thoroughly cooked.

SAUSAGE TWIRLS

Steps:

• Combine biscuit mix, milk& melted butter in a large bowl until just blended.
• (Don't overmix or they will come out tough) Refrigerate for 30 minutes, then divide into 2 portions.
• Roll out each portion on wax paper to 1/8-inch thick rectangles, each about 10 inches by 7 inches.
• Spread half the uncooked sausage over dough, then top with peppers and onions.
• Roll lengthwise into a log.
• Wrap each log and freeze until firm enough to slice easily, about one hour.
• Preheat oven to 400°F.
• Cut into thin slices and place on non-stick baking sheets.
• Bake for 15 minutes or until golden brown.
• Serve warm.

SAUSAGE ROLL TWISTS WITH TOMATO DIP

Steps:

• Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.
• Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.

SAUSAGE SWIRLS

Steps:

• Preheat oven to 375°F. Unroll pizza crust; press into rectangle. Spread sausage evenly over dough. Starting at one of the short ends, roll up dough to form log. Cut crosswise into 16 slices with sharp knife.
• Place, cut sides up, on lightly greased baking sheet.
• Bake 15 to 20 minutes or until golden brown. Serve warm.

SAUSAGE SWIRLS

Steps:

• Mix the Bisquick, milk and melted butter together and refrigerate for 30 minutes.
• Mix together in another bowl the sausage and green chiles.
• Divide the dough into 4 equal parts.
• Roll or pat into 1/4" rectangles.
• Spread each with equal amounts of the sausage mixture.
• Roll up like a jelly roll.
• Freeze for 30 minutes, then slice 3/4" thick and place on cookie sheet.
• Bake at 350 for 30 minutes or until brown.
• May be completely frozen for later use.
• Slice while frozen and increase baking time about 10 minutes.