2 c. Bisquick mix
1/2 c. cold water
1 lb. hot bulk sausage

Mix the Bisquick and water with fork to soften dough. Roll out in rectangle shape as thinly as possible. Dot sausage on top and spread evenly with knife. Roll as you would a jelly roll, beginning at the long side. Wrap in waxed paper and chill. With a sharp knife slice 1/8 inch thick. Place on ungreased cookie sheet and bake until lightly browned.