Patrick Cudahy

The Official Bacon of the Green Bay Packers.

Bacon & Pork Sausage Biscuit Pinwheel with Bacon B?chamel

Bacon & Pork Sausage Biscuit Pinwheel with Bacon B?chamel


Prep Time

30 mins

Total Time

60 mins

Serves

4


Ingredients


  • 1 lb. Italian or plain pork sausage
  • 4 oz. ground beef
  • 2 eggs
  • 1 c. breadcrumbs
  • 1 c. Patrick Cudahy? Sweet Apple-Wood Smoked Bacon, cooked and chopped fine
  • 1 tsp. Herbs de Provence
  • 1 tsp. ground black pepper
  • 1 tsp. salt
  • 2? c. Bisquick
  • 2/3 c. milk
  • B?chamel Sauce:
  • 4 oz. butter
  • ? c. flour
  • 4 c. milk
  • 1 c. mushrooms, saut?ed
  • ? c. bacon, cooked and crumbled
  • Cajun seasoning, to taste

Directions


  • 1. In medium bowl, mix sausage, ground beef, eggs, breadcrumbs, bacon, Herbs de Provence, salt and pepper until combined. Set aside.
  • 2. In separate bowl, mix 2? c. Bisquick and 2/3 c. milk until soft dough forms.
  • 3. Roll out dough on lightly floured cutting board or clean counter.
  • 4. Spread pork and bacon mixture evenly over dough and roll into a log.
  • 5. Slice dough into 1-inch-thick pinwheels, place on greased cookie sheet and bake at 350?F for 25 minutes.
  • 6. While pinwheels are baking, heat butter and flour in a small saucepan to make a roux. Stir over low heat for 2-3 minutes until slightly dry.
  • 7. In large saucepan, heat 4 c. milk until it reaches 150?F. Whisk in roux until milk begins to thicken, then add bacon, cooked mushrooms, and Cajun seasoning.
  • 8. Serve pinwheels warm with bacon b?chamel.
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