5Tbspcold butter flavored vegetable shortening OR 5 Tbsp cold butter
3/4cupbuttermilk
3Tbspunsalted buttermelted and divided
1TbspDijon mustard
1lbbreakfast sausagecooked and crumbled
2mediumgreen onionsminced
2cupshredded colby-jack cheese
Instructions
In a large skillet over medium-high heat cook sausage and green onion together until no pink remains in the sausage. Drain excess fat from the pan then set aside to cool.
In a medium-size mixing bowl use a whisk to sift together flour with 2 Tbsp grated Parmesan cheese.
Using a pastry blender cut shortening into the flour until it resembles cornmeal. To the bowl add the buttermilk mixing with a fork just until a soft dough forms.
Turn dough out onto a lightly floured nonstick surface and knead gently 3-4 times coating with flour. Flour a rolling pin and roll into a 10x14-inch rectangle.
In a small bowl mix together 2 Tbsp melted butter and 1 Tbsp Dijon mustard. Brush over the surface of the dough from end to end.
Sprinkle dough with 1 cup of shredded cheese, then arrange sausage crumbles over cheese. Top sausage with remaining cheese.
Roll jelly roll style starting with the longest edge shaping as you go ending seam side down. Use a sharp knife to cut into 3/4-inch pinwheels.
Place pinwheels onto a parchment lined baking sheet leaving 1-2 inches between. Brush the tops with remaining 1 Tbsp melted butter.
Bake at 425°F for 20-25 minutes or until golden. Serve immediately.