Sausage Pinwheels

2 cans crescent rolls
1 Lb. Sausage, browned and drained
1 8 oz. pkg. Shredded cheddar cheese

Unfold rolls into one rectangle. Layer sausage and cheese. Make four rolls in all. Roll from small end in jelly roll fashion. Wrap in waxed paper or Saran Wrap, refrigerate overnight. Slice into thin slices and bake on ungreased baking pan. Bake at 350º for ten minutes.

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Remember Your Great Southern Chefs
by Chris Tramel


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