1 roll of hot sausage, (we love Jimmy Dean brand, but ANY brand will do)
2 small packages of Bisquick (or make up a large batch of biscuits per box directions on the large box of Biquick OR make them from scratch if you are so inclined - we like the cheesy garlic Bisquick but these are just as good with plain biscuit mix)
Mix up the Bisquick per package directions. In this instance, you merely add the specified amount of water as Bisquick is an all inclusive baking mix. Do not mix it too much as the dough will become tough. Biscuit dough is always lumpy looking so don't worry.
Turn dough out onto lightly floured waxed paper. Roll the dough out thinly into a rectangular shape, (about 1/4" thick), as if you were making a rectangular pizza.
Open tube of sausage and spread it out thinly all over the freshly rolled out dough. I find it easy to take large pinches of the sausage, flatten it in my hand and then apply it to the rolled out dough. Keep piecing the flattened sausage until dough is covered or until you run out of sausage.
So now you basically have dough rolled out thinly with an equally thin layer of sausage on top, (like jelly on a peanut butter sandwich). Beginning at one of the short ends, (remember this is a rectangle), carefully begin rolling the dough/sausage jellyroll fashion.
Once it is all rolled up, pinch the ends to close and begin rolling the concoction to the desire diameter, (remember how you made snakes from Play-doh? How they grew smaller in diameter and longer in length? Same difference).
Wrap the finished roll in waxed paper and store in the fridge for several hours, (this will make them cut prettier). OR you can go ahead and cut them and bake them right away. Just be sure to re-shape them a bit so they look round and pretty. Oh, I'm getting ahead of myself, using a sharp knife slice the roll into 1/2" slices and place on un-greased cookie sheet. It's OK for them to touch as they aren't going to rise much.
Place in preheated 350 degree oven and cook for about 25-30 minutes. The number of pinwheels this recipe makes will vary depending upon how small you reduce the diameter by rolling. The particular batch pictured made 1 large cookie sheet full, which was fine for the small group I was feeding.
This would have been so much less wordy had I taken pictures throughout the entire process. Sorry.
But it's easy and almost foolproof. I promise. You can make the rolls in advance and store them in the freezer until ready to use. Or give the uncut/uncooked rolls as gifts. That's how I was first introduced to this recipe. It is now a covered dish or holiday breakfast staple in my house.