Makeover Sausage Pinwheels With Herb Gravy

1. 1

   In a large bowl, combine 2 cups flour, baking powder, 3/4 teaspoon chives, 3/4 teaspoon parsley, 1/2 teaspoon tarragon, seasoned salt, sugar and baking soda. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in buttermilk. On a floured surface, roll or pat dough into a 14x10-in. rectangle.

2. 2

   Between two sheets of waxed paper, roll or pat sausage into a 14x8-in. rectangle. Peel off one side of waxed paper. Place sausage side on top of dough. Peel off remaining waxed paper. Starting with the long side covered with sausage, roll up jelly-roll style; pinch seam to seal. Wrap in waxed paper. Refrigerate for 45 minutes.

3. 3

   Remove waxed paper; cut roll into 1-in. slices. Place cut side down in a

4. 4

   coated with cooking spray. Bake at 400u00b0 for 30-35 minutes or golden brown.

5. 5

   For gravy, place remaining flour in a saucepan. Gradually stir in the half-and-half, bouillon, pepper, pepper flakes and remaining chives, parsley and tarragon until smooth. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. remove from the heat; stir in remaining butter. Serve immediately with pinwheels.

* Per serving · 4 servings · Values may vary.