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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 cups 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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