Connecticut Sausage Whirls

Connecticut Sausage Whirls

Ingredients:
pork sausage, link/patty, unprepared
onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d

Directions:
In a large fry pan, saute sausage and onion in 1 tablespoon of oil until browned.
Set aside.
In a large bowl, combine flour, salt, and baking powder.
Cut in butter with pastry blender until mixture resembles coarse crumbles.
Stir in milk to make soft dough.
Divide dough in half.
Roll out each half on a floured surface making 2 (10x15-inch) rectangles 1/2 inch thick.
Spread evenly with sausage and onion.
Roll up as for jellyroll.
Seal edges.
Wrap in plastic wrap and freeze until ready to use.
Thaw bread and preheat oven to 400*.
Bake "loaves" on greased baking sheet for 10 minutes until golden.
Cook 10 minutes before slicing.
Serve warm.