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Makes approximately 30.
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Gather all of your ingredients together along with a pastry cutter (or fork) and a rolling pin.
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Sift all of your dry ingredients in a large mixing bowl, combining thoroughly.
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Add the shorting in small pieces to your dry mix and work it in well with a pastry cutter.
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If you dont have a pastry cutter a fork will work fine.
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Add half a cup of milk and mix well.
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With your hands work everything together into a nice neat dough.
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Divide your dough into two smaller balls of equal size and refrigerate for about 15 minutes or until completely cooled.
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The dough will be easier to work with after that.
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After your dough has cooled sprinkle a little flour, along with some herbs if you like, over the surface of your work area.
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Roll out each dough ball into a neat rectangle as far as it will spread without being too thin or tearing.
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If you are using prepackaged dough go ahead and lay out the dough.
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If you need to, roll it out a little bit to give yourself a larger surface to work with.
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Divide the sausage using 1/2 pound for each piece of dough.
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Spread the sausage in a thin even layer over the dough.
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Generously sprinkle with cheddar cheese and add more herbs if you like.
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Starting with the end of the dough rectangle, tuck it under and simply roll, like you would with a jelly roll, until you have a roll approximately 2x8 inches.
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Smooth out the edges as much a possible and tuck in the ends.
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Wrap the rolls in wax paper and place in the fridge to cool for about 30 minutes.
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You can easily make the pinwheel rolls ahead of time for parties during the holidays and keep them refrigerated or frozen until you need them.
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Slice them no more than an inch thick, I slice mine 1/2 inch.
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Lay them on a cookie sheet coated with cooking spray and bake in a preheated oven at 375 degrees (F) for approximately 20 minutes or until golden brown and the sausage has cooked all the way through.
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Enjoy!
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Shari/Red
