Breakfast Sausage Pinwheels

This recipe is delicious for dinner too and fun to serve to quests because it is unique. This is wonderful dish to hide ground organ meat in! You can't tell it's there with other flavor a and textures present. If you ant to do that sub or add organ meat for sausage. Our favorite ratio is 1/2c ground organ to  a lb meat. If you are timid, you can reduce that to 1/4 to 1lb to start.

10  oz Mozzarella cheese shredded
8 T butter
8 T almond flour
6 T coconut flour
2 tsp onion powder
2 eggs
1 lb Sausage, cooked and crumbled
1 C cheddar cheese shredded

1. Preheat Oven to 400F

2. Melt mozzerella and butter in a double burner and set aside.

3. In a separate bowl, combine flours, onion and mix well.

4. Add the cheese, butter and eggs to the flour mixture.  Mix/ fold/press until well combined.

5. Devide dough in half.  Take half the sausage and carefully spread it on the dough. (Spreading it onto a sheet of wax paper, them flipping it over onto the dough is a handy way to do it.)

6. Sprinkle with cheddar cheese and roll up.  Place in the freezer for about 10 minutes to firm up.

7. slice into about 10 slices.

8. Put it on parchement paper on a cookie sheet, and bake for  20 minutes.

Servings: 9
Yield: 18 slices