Sausageless Pinwheels

Sausageless Pinwheels


  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 cup powdered old-fashioned oats
  • 1 cup whole wheat flour
  • 4 teaspoons Bakewell Cream
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1 1/2 cup cold soy milk
  • 1 cup reconstituted textured soy sausage product or ground beef product with
  • sausage seasoning added to taste.


Preheat oven to 475 degrees Fahrenheit. Mix dry ingredients together, sifting til thoroughly blended. Cut in shortening with pastry blender til looks like cornmeal. Dump in the soy milk all at once, stirring with a fork. You may need a little more soymilk depending on the brand of flours you use. Some absorb more liquid. You should have a nice soft dough to work with. Turn onto a lightly floured board and knead lightly 5 or 6 strokes. Roll to 1/4 - 1/3 inch thick rectangle. Spread reconstituted soy sausage mixture on rectangle evenly, leaving 1/2 inch along one long side of rectangle uncovered. Roll dough and sausage as for jelly roll towards the side that is uncovered by sausage mixture and pinch to seal. Slice in 1/2 to 3/4 inch slices using a sharp knife. Place on a prepared baking sheet and bake in 475 degree oven for 5 minutes. After 5 minutes, turn off oven and allow pinwheels to sit in oven until golden (about 5 - 7 more minutes) Makes approximately 20-24 pinwheels.

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