Italian Pot Roast. I think I'll try these for breakfast next time (if I drag myself out of bed on the weekend). I think they would be good stuffed with a big piece of sausage and egg.
2 1/4 cups all-purpose soft-wheat flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup milk
1/3 cup vegetable oil
Preheat oven to 475°. Sift together first 3 ingredients. Stir in milk and oil, using a fork until dough leaves the sides of the bowl and forms a ball. Turn dough out onto lightly floured wax paper; knead 8 to 10 times. Roll or pat dough into a 1/2-inch-thick rectangle (about 8 x 6 1/2 inches). Cut with a 2-inch round cutter, rerolling scraps as needed. Place 3/4-inch apart on a lightly greased jelly-roll pan. Bake at 475° for 10 to 12 minutes or until lightly browned.