| SAUSAGE ROLL-UPS |
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Makes 2-1/2 dozenFilling: 1/4 pound ground seasoned sausage, crumbled 1/2 cup chopped mushrooms 3 tablespoons chopped onion 2 tablespoons finely chopped celery 1 tablespoon chopped stuffed green olives 2 teaspoons all-purpose flour Dough: 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon dried parsley flakes 1/4 teaspoon salt 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick, well chilled 1/4 cup milk Topping: 2 tablespoons Butter Flavor CRISCO, melted Paprika For filling, in small skillet combine sausage, mushrooms, onion, celery and olives. Cook and stir over medium-high heat until sausage is no longer pink. Stir in flour. Remove from heat. Set aside. Preheat oven to 350ºF. Lightly grease baking sheet. Set aside. For dough, in medium mixing bowl combine flour, baking powder, parsley flakes and salt. Cut in well chilled Butter Flavor Crisco to form coarse crumbs. Add milk, mixing with fork until particles are moistened and cling together. Form dough into ball. On floured board, knead 8 to 10 times. (Note: Dough may also be made in a food processor fitted with a metal blade, pulse to mix.) To assemble roll-ups: Roll dough into a 12 x 16-inch rectangle. Spread filling on dough. Starting with longer side, roll up tightly. (Note: Can be made a day ahead to this point. Wrap roll tightly in plastiv wrap and refrigerate until ready to bake.) Cut into 1/2-inch slices. Place on baking sheet. Brush with melted Butter Flavor Crisco. Sprinkle lightly with paprika. Bake at 350ºF for 15 to 18 minutes, or until firm. |
