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Makeover Sausage Pinwheels with Herb Gravy

 Makeover Sausage Pinwheels with Herb Gravy
This version of a classic recipe still tastes delicious even though it cuts the fat and calories.—Taste of Home Test Kitchen, Greendale, Wisconsin
7 ServingsPrep: 25 min. + chilling Bake: 30 min.

Ingredients

  • 2-1/4 cups King Arthur Unbleached All-Purpose Flour, divided
  • 2 teaspoons baking powder
  • 1-1/4 teaspoons minced chives, divided
  • 1-1/4 teaspoons dried parsley flakes, divided
  • 3/4 teaspoon dried tarragon, divided
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 2 tablespoons plus 2 teaspoons cold butter, divided
  • 3/4 cup buttermilk
  • 12 ounces reduced-fat bulk pork sausage
  • 2 cups fat-free half-and-half
  • 2 teaspoons chicken bouillon granules
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes

Directions

  • 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 14-in. x 10-in. rectangle.

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Makeover Sausage Pinwheels with Herb Gravy (continued)

Directions (continued)

  • Between two sheets of waxed paper, roll or pat sausage into a 14-in.
  • x 8-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.
  • Remove waxed paper; cut roll into 1-in. slices. Place cut side down
  • in a 13-in. x 9-in. baking pan coated with cooking spray. Bake at
  • 400° for 30-35 minutes or golden brown.
  • 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. Yield: 7 servings.
Nutritional Facts: One serving (2 pinwheels with 1/4 cup gravy) equals 363 calories, 14 g fat (6 g saturated fat), 13 mg cholesterol, 999 mg sodium, 40 g carbohydrate, 1 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1/2 fat-free milk.