From Newsgroup: rec.food.cooking



I made some sausage pinwheels using crescent dinner roll dough.
This method was supposed to easier to make than sausage balls,
but I did not find this to be true. Crescent dinner roll dough
is quite soft and sticky and needed freezer time to be sliced
into rounds before baking. This method took me a good 30+/-
minutes before I was able to shove them into the oven. Sausage
balls take less than 10 minutes if using a heavy-duty stand mixer
such as a KitchenAid.

The taste is ok but it's not the same taste resulting in using
Bisquick mix or flour you have on hand. I doubt I'll repeat this
recipe/method again, but I do have LOTS of pinwheels for supper
*and* breakfasts.

~
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From Newsgroup: rec.food.cooking

ItsJoanNotJoAnn@webtv.net<user4742@newsgrouper.org.invalid> wrote :

The taste is ok but it's not the same taste resulting in using
Bisquick mix or flour you have on hand.

Do you use any liquid (eg. whole milk, half & half) to moisten your
sausage balls?
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Do regular dogs see police dogs and think -
"Ruh Roh, it's a cop!"
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From Newsgroup: rec.food.cooking

On 5/22/2026 7:38 AM, heyjoe wrote:

ItsJoanNotJoAnn@webtv.net<user4742@newsgrouper.org.invalid> wrote :

The taste is ok but it's not the same taste resulting in using
Bisquick mix or flour you have on hand.

Do you use any liquid (eg. whole milk, half & half) to moisten your
sausage balls?

I can't speak for Joan. In my case, no added liquid. When I make
sausage balls I use shredded cheddar cheese and let it get to room temp
before mixing it and the ground sausage (still cold but not straight
from the refrigerator) with either Bisquick baking mix or AP flour with
baking powder & salt added. (IIRC Joan uses self-rising flour so if she
uses flour as a binder she doesn't need to add baking powder or salt.)
--
--Jill
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From Newsgroup: rec.food.cooking

On 5/21/2026 3:42 PM, ItsJoanNotJoAnn@webtv.net wrote:

I made some sausage pinwheels using crescent dinner roll dough.
This method was supposed to easier to make than sausage balls,
but I did not find this to be true. Crescent dinner roll dough
is quite soft and sticky and needed freezer time to be sliced
into rounds before baking. This method took me a good 30+/-
minutes before I was able to shove them into the oven. Sausage
balls take less than 10 minutes if using a heavy-duty stand mixer
such as a KitchenAid.

The taste is ok but it's not the same taste resulting in using
Bisquick mix or flour you have on hand. I doubt I'll repeat this recipe/method again, but I do have LOTS of pinwheels for supper
*and* breakfasts.

~

Sausage Pinwheels sound like a PITA! It's been years since I bought
crescent roll dough but I do recall it's very sticky. Isn't the dough perforated so the sheets peel off in triangle shape? Hindsight is 20/20
but perhaps sausage & cheese stuffed crescent rolls would be easier. :)
--
--Jill
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


heyjoe <address@is.invalid> posted:

ItsJoanNotJoAnn@webtv.net<user4742@newsgrouper.org.invalid> wrote :

The taste is ok but it's not the same taste resulting in using
Bisquick mix or flour you have on hand.

Do you use any liquid (eg. whole milk, half & half) to moisten your
sausage balls?

The last batch I made got a small splash of half-n-half as the dough
didn't want to come together in the mixer. That's because all of
ingredients were not at or near room temperature. That small splash
and almost instantly it was a cohesive mass which, of course, made
for easy rolling into balls.

~
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From Newsgroup: rec.food.cooking


jmquown <j_mcquown@comcast.net> posted:

On 5/22/2026 7:38 AM, heyjoe wrote:

ItsJoanNotJoAnn@webtv.net<user4742@newsgrouper.org.invalid> wrote :

The taste is ok but it's not the same taste resulting in using
Bisquick mix or flour you have on hand.

Do you use any liquid (eg. whole milk, half & half) to moisten your
sausage balls?

I can't speak for Joan. In my case, no added liquid. When I make
sausage balls I use shredded cheddar cheese and let it get to room temp before mixing it and the ground sausage (still cold but not straight
from the refrigerator) with either Bisquick baking mix or AP flour with baking powder & salt added. (IIRC Joan uses self-rising flour so if she uses flour as a binder she doesn't need to add baking powder or salt.)

Yes, my ingredients not being room temperature did hamper everything
coming together. Generally, I do use Bisquick but have used self-rising
flour with the same baking mix results.

~
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From Newsgroup: rec.food.cooking


jmquown <j_mcquown@comcast.net> posted:

On 5/21/2026 3:42 PM, ItsJoanNotJoAnn@webtv.net wrote:

I made some sausage pinwheels using crescent dinner roll dough.
This method was supposed to easier to make than sausage balls,
but I did not find this to be true. Crescent dinner roll dough
is quite soft and sticky and needed freezer time to be sliced
into rounds before baking. This method took me a good 30+/-
minutes before I was able to shove them into the oven. Sausage
balls take less than 10 minutes if using a heavy-duty stand mixer
such as a KitchenAid.

Sausage Pinwheels sound like a PITA! It's been years since I bought crescent roll dough but I do recall it's very sticky. Isn't the dough perforated so the sheets peel off in triangle shape? Hindsight is 20/20
but perhaps sausage & cheese stuffed crescent rolls would be easier. :)

UGH! It was a pain, a big pain! Yes, the dough is sticky and far too
soft and of course had to pinch the seams together. I even had to throw
down a bit of flour on top of the crescent roll dough as it wanted to
stick to the rolling pin. The rolling pin got a good dusting of flour
as well. After rolling this up it went into the freezer for several
minutes as it quite soft and couldn't be sliced into rounds.

My relationship with crescent dinner roll dough will be confined to
eating it once it's been baked and no added ingredients or me fiddling
with the dough.        😩

~
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From Newsgroup: rec.food.cooking

On 5/22/2026 2:55 PM, ItsJoanNotJoAnn@webtv.net wrote:

jmquown <j_mcquown@comcast.net> posted:

On 5/21/2026 3:42 PM, ItsJoanNotJoAnn@webtv.net wrote:

I made some sausage pinwheels using crescent dinner roll dough.
This method was supposed to easier to make than sausage balls,
but I did not find this to be true. Crescent dinner roll dough
is quite soft and sticky and needed freezer time to be sliced
into rounds before baking. This method took me a good 30+/-
minutes before I was able to shove them into the oven. Sausage
balls take less than 10 minutes if using a heavy-duty stand mixer
such as a KitchenAid.

Sausage Pinwheels sound like a PITA! It's been years since I bought
crescent roll dough but I do recall it's very sticky. Isn't the dough
perforated so the sheets peel off in triangle shape? Hindsight is 20/20
but perhaps sausage & cheese stuffed crescent rolls would be easier. :)

UGH! It was a pain, a big pain! Yes, the dough is sticky and far too
soft and of course had to pinch the seams together. I even had to throw
down a bit of flour on top of the crescent roll dough as it wanted to
stick to the rolling pin. The rolling pin got a good dusting of flour
as well. After rolling this up it went into the freezer for several
minutes as it quite soft and couldn't be sliced into rounds.

My relationship with crescent dinner roll dough will be confined to
eating it once it's been baked and no added ingredients or me fiddling
with the dough.        😩

~

Well, you could still stuff some sausage and cheese filling in there and
fold them into crescents. ;)
--
--Jill
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