• 2 Cups All purpose flour
• 1 Tsp Salt
• 2/3 Cup Milk
• 1 Tbs Baking powder
• 1/4 Cup Shortening
• 1 Lb Texas Cajun Crawfish Sausage, Chopped or Ground

Cooking Instructions:

Combine flour, baking powder and salt.  Cut into shortening until it resembles coarse meal.  Add milk; stir and blend.

Turn out on floured surface and knead 3 or 4 times.  Roll dough into a 18x12 inch rectangle.

Spread sausage (at room temperature) over dough, leaving 1/2 inch margin on all sides.  Roll dough lengthwise (jelly roll fashion) and pinch seams and ends to seal.

Cover and refrigerate at least 1 hour.  Slice 1/4 inch thick and bake at 350 degrees for 20 minutes.

Makes about 20 pinwheels

Adapted from a recipe by Randy Rigg