A Christmas Day breakfast tradition.

Note: Best if prepared night before, and cooked on eating day.
Preparation Time: 30 Mins
Cook Time: 15 Mins
Serves: 6-8

Ingredients

2 cups bisquick
1/2 COLD water
1 pound pork breakfast sausage

Preparation

Remove sausage from wrapper and let come to room temperature.

Mix water and bisquick, small bit more of either if needed. Consistency should be like pie dough rather than biscuit dough. Do not make too sticky.

Roll out on a floured board, approximately 1/8" to 1/4" thick. Spread sausage over dough, approximately the same thickness. Roll up in "jelly roll" fashion. Wrap roll in foil and refrigerate overnight if possible. If making last minute, place in freezer for 30-45 minutes.

To cook, preheat oven to 350-400. Slice "cookie style" 1/4" thin and place on ungreased cookie sheet. Bake approximately 10-15 mins or until twirlies are browned and sausage is fully cooked.

These stay good after cooking by storing in refrigerator using ziploc bags. To reheat, place a few drops of water on each twirlie and microwave until hot.