Eat Recipes |
Sausage Pinwheels |
| 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. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| 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 | ||
| 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 | ||
| 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 | ||
| Fatty acids, total saturated | g |
52.297 |
| Fatty acids, total monounsaturated | g |
72.539 |
| Fatty acids, total polyunsaturated | g |
11.928 |
| Cholesterol | mg |
310 |