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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
  • Total Time
    Prep: 25 min. + chilling Bake: 30 min.
  • Makes
    7 servings

Ingredients

  • 2-1/4 cups 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 14x10-in. rectangle.
  • 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.
  • Remove waxed paper; cut roll into 1-in. slices. Place cut side down in a 13x9-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.
Nutrition Facts
2 each: 363 calories, 14g fat (6g saturated fat), 13mg cholesterol, 999mg sodium, 40g carbohydrate, 1g fiber), 16g protein.
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