Sausage Pinwheels

Happy 2011!  John thinks this is a stupid year.  He says 2010 was exciting because it was the start of a new decade, and 2012 is exciting because it is an election year, and 2011 is just lame.  I think 2011 is awesome because 11 is my favorite number.  And since 11 is such a great number and it is the start of a sparkling new year, I am going to make some lists.  Like resolutions, but not.

5 things I need more of in my life this year:

1. Blogging!  My goal is once a week.
2. Friends in DC.  John and I always feel like it is creepy and weird to ask someone for their phone number.
3. Vegan and gluten-free baking.  It is time to expand my baking skills into new territory.
4. Exercise and fruits and veggies.  Cliché but true.
5. Adventures.  I would love to explore this new area we are living in.  There is the Chesapeake Bay, Blue Ridge Mountains, all sorts of stuff!

5 things I need less of:

1. TV. Period.
2. Naps.  Some of you may laugh or roll your eyes, but I found myself taking way too many naps last year instead of being productive.  Instead of napping, I can blog, or exercise (see list 1).
3. Parking and traffic tickets.  These are such an infuriating waste of money.
4. Meat.  I feel so much better about my food choices when they contain less meat and I got out of that habit last year.
5. Excuses.  No more!

Although these pinwheels are in violation of List #2 (they are meaty), they are so delicious and would have been perfect for a New Year’s Eve party if I had gotten them up in time.

I have to give a shout out to my best friend for these, because her mom made them when we were growing up.  I was always excited to see a plate of them on her counter and they wouldn’t last long once I had shown up.

1 recipe for The Best Biscuits
3/4 lb bulk sausage
Mustard for dipping

1. Preheat oven to 425° F.
2. Roll the biscuit dough out to a 10×20 inch rectangle about 1/4 inch thick.
3. Thinly spread the sausage out onto the dough leaving a clean 1 inch border on the long side away from you.  To do this, I grab a hunk of sausage and flatten it between my hands, then I lay it on the dough and push it around until it is thin and touching the other hunks of sausage.
4. Roll it up into a log and pinch the seam.  I cut the log in half and put one half in the fridge while I worked with the other half.
5. Slice the log into 1/4 inch slices and place on an ungreased cookie sheet.
6. Bake for 12-15 minutes until golden brown.

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