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Sausage Pinwheels |
| Yield: 1 servings |
Ingridients:
2 cup all-purpose flour
1 teaspoon salt
2/3 cup milk
1 tablespoon baking powder
1/4 cup shortening
1 lb hot bulk sausage |
Preparation:
Combine flour, baking powder and salt. Cut into shortening until it resembles coarse meal. Add milk; stir and blend. Turn out on floured surface and knead 3 or 4 times. Roll dough into a 18x12 inch rectangle. Spread sausage (at room temperature) over dough, leaving 1/2 inch margin on all sides. Roll dough lengthwise (jelly roll fashion) and pinch seams and ends to seal. Cover and refrigerate at least 1 hour. Slice 1/4 inch thick and bake at 350 degrees for 20 minutes. |
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| Proximates |
|
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| Water |
g |
422.43 |
| Energy |
kcal |
2616 |
| Protein |
g |
110.4 |
| Total lipid (fat) |
g |
144.09 |
| Ash |
g |
37.16 |
| Carbohydrate, by difference |
g |
218.03 |
| Fiber, total dietary |
g |
6.8 |
| Minerals |
|
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| Calcium, Ca |
mg |
1306 |
| Iron, Fe |
mg |
8.54 |
| Magnesium, Mg |
mg |
146 |
| Phosphorus, P |
mg |
2404 |
| Potassium, K |
mg |
1583 |
| Sodium, Na |
mg |
10430 |
| Zinc, Zn |
mg |
11.07 |
| Copper, Cu |
mg |
0.781 |
| Manganese, Mn |
mg |
1.937 |
| Selenium, Se |
mcg |
168 |
| Vitamins |
|
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| Vitamin C |
mg |
1.6 |
| Thiamin |
mg |
2.622 |
| Riboflavin |
mg |
1.032 |
| Niacin |
mg |
18.757 |
| Pantothenic acid |
mg |
3.635 |
| Vitamin B-6 |
mg |
1.034 |
| Folate |
mcg |
82 |
| Vitamin B-12 |
mcg |
4.99 |
| Vitamin A, IU |
IU |
330 |
| Vitamin E |
mg_ATE |
7.684 |
| Lipids |
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| Fatty acids, total saturated |
g |
52.297 |
| Fatty acids, total monounsaturated |
g |
72.539 |
| Fatty acids, total polyunsaturated |
g |
11.928 |
| Cholesterol |
mg |
310 |
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