2 c. flour
1 tbsp. baking powder
1 tsp. salt
1/4 c. shortening
3/4 c. milk
1 lb. hot bulk pork sausage

Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse meal. Add milk, stirring until well blended. Turn dough out on lightly floured surface. Knead lightly 3 to 4 times. Roll dough into 18"x12" rectangle. Spread sausage (at room temperature) over dough, leaving 1/2" margin on all sides. Roll dough lengthwise in jelly roll fashion, pinch seams and ends to seal. Cover and refrigerate at least 1 hour. Slice dough in 1/4" slices. Arrange 1" apart on baking sheets. Bake at 350 degrees for 20 minutes or until browned. Makes 3 1/2 dozen pinwheels.

NOTE: No need to cook sausage before applying, it cooks right in the pinwheels.