Sausage Roll with Gravy
Talk about wheels of fortune. These pork-stuffed pinwheels are perfect for an appetizer or a meal. With just a few simple ingredients, they also make for the perfect after-school snack. It doesn't get any easier than this.
At a glance
1 tube (8 oz.) refrigerated crescent rolls 1/2 lb. raw spicy pork sausage 1/2 tbsp. spice hunter organic oregano 1/2 tbsp. spice hunter organic sage 1/2 tbsp. spice hunter organic basil
Unroll crescent roll dough onto a lightly floured surface. Press seams and perforations together and roll into a 14 x 10 inch rectangle. Spread sausage over dough to within a 1/2 inch of the edges. Sprinkle all herbs evenly over sausage. Roll up from the long side; seal completely and tightly in plastic wrap and refrigerate for at least one hour. Using a sharp knife cut 12 slices from your sausage log. Place one inch apart on an ungreased baking pan. Bake at 375 degrees for 15 minutes or until golden brown.
Ready in 40 min
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