Sausage Swirls

• 2 c. all-purpose flour
• 2 Tbsp. cornmeal
• 1 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/3 c. vegetable oil
• 6 Tbsp. milk
• 1 lb. hot bulk pork sausage

1. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt; blend in vegetable oil until mixture resembles coarse meal.
2. Add milk, stirring until well blended.
3. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times.
4. Roll dough into an 18 x 10-inch rectangle.
5. Spread sausage (at room temperature) over dough, leaving a 1/2-inch margin on all sides. Carefully roll dough from long end, jellyroll fashion.
6. Pinch seam and ends to seal.
7. Cover; chill at least 1 hour.
8. Slice dough into 1/4-inch slices.
9. Arrange 1-inch apart on baking sheets.
10. Bake in preheated 350u0b0 gas oven for 20 minutes or until lightly browned. Yield:
11. 6 dozen.

flour, cornmeal, sugar, baking powder, salt, vegetable oil, milk, hot bulk pork sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457301 (may not work)