SAUSAGE PINWHEELS WITH CREAM GRAVY

1 Tube (8 oz.) refrigerated crescent rolls
1/2 pound raw spicy pork sausage
1/2 T. Spice Hunter Organic Oregano
1/2 T. Spice Hunter Organic Sage
1/2 T. Spice Hunter Organic Basil

Unroll crescent roll dough onto a lightly floured surface. Press seams and perforations together and roll into a 14” x 10” rectangle. Spread sausage over dough to within a 1/2 inch of the edges. Sprinkle all herbs evenly over sausage. Roll up from the long side; seal completely and tightly in plastic wrap and refrigerate for at least one hour. Using dental floss, cut 12 slices from your sausage log. Place one inch apart on an ungreased baking pan. Bake at 375 degrees for 14-17 minutes or until golden brown.

GOODNESS GRACIOUS CREAM GRAVY

3 T. Butter or Margarine
4-1/2 T. all-purpose flour
¼ t. Spice Hunter Organic Black Pepper
½ t. Spice Hunter Organic Rosemary
½ t. Spice Hunter Organic Tarragon
2 cups milk
2 chicken bouillon cubes
Salt to taste

Melt butter over medium heat in saucepan. Stir in flour, herbs, black pepper; cook and stir for 2-3 minutes. Gradually whisk in milk until smooth. Add bouillon cubes; cook and stir over heat until gravy thickens & bubbles for one minute.

This recipe is a combination of several that I’ve collected over the years. I usually roll out the sausage between plastic wrap with a rolling pin until it’s the right size. Some folks just kind of gob it on while others actually squish it into the dough. Play with it and see what works best for you. I’ve also been known to fry up just a little extra sausage to mix into the gravy. By the way, you can make up the sausage roll the night before & store it in the fridge overnight…take it out the next morning & you’re halfway to a delicious, quick treat for everyone.