Sausage And Egg Roll
|Flour||2 Cup (32 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Pork sausage meat||1 Pound|
|Eggs||4 Large, hard boiled|
|Milk||1⁄2 Cup (8 tbs)|
Sift flour and salt into a mixing bowl.
Cut in shortening and butter, using a pastry blender or two knives.
Stir in just enough water to give a firm dough.
Roll out to a rectangle and trim to about 9x11 inches.
Place in an ungreased glass baking dish.
Cook sausage meat in a covered glass dish on highest setting for 6 minutes.
Pour off grease.
Spread sausage meat in a rectangle 11 X 4 inches on center of pastry.
Remove shell from eggs, slice, and place in a line down the center of sausage meat.
Brush one long edge of pastry with water and fold over so edges meet.
Seal and flute edges.
Make a diagonal cut in the top pastry.
Brush pastry top with milk.
Cook on "roast" setting for 9 minutes.
Calories 583 Calories from Fat 362
% Daily Value*
Total Fat 41 g62.4%
Saturated Fat 15 g75.2%
Trans Fat 1.3 g
Cholesterol 217.5 mg72.5%
Sodium 579.9 mg24.2%
Total Carbohydrates 33 g11%
Dietary Fiber 1.1 g4.5%
Sugars 1.4 g
Protein 21 g41.2%
Vitamin A 9.5% Vitamin C 0.88%
Calcium 5.4% Iron 18.9%
*Based on a 2000 Calorie diet