Pinwheels with Vegetable Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Hardly a day goes by that I don't have a lot of extra mouths to feed at our dinner table. (We have five children and many grandchildren.) So, I usually double this recipe that provides the meat, vegetable, and bread all in one dish. - Carol Oswald, Idaho Falls, Idaho Ingredients:
2 cups biscuit/baking mix |
1 teaspoon paprika |
1 cup (8 ounces) sour cream |
1 egg |
1 small onion, finely chopped |
1/4 cup minced fresh parsley |
1 tablespoon prepared mustard |
1 teaspoon prepared horseradish |
1 teaspoon salt |
1/4 teaspoon pepper |
1 pound lean ground beef |
sauce: |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/4 cup milk |
2 cups frozen peas and carrots |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a bowl, combine biscuit mix and paprika. Using a fork, stir in sour cream until mixture forms a ball. On a floured surface, roll out the dough into a 15-in. x 10-in. rectangle. In a bowl, combine egg, onion, parsley, mustard, horseradish, salt and pepper. Crumble beef over mixture and mix well. Spread over dough to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place in an ungreased 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until golden brown. Meanwhile, in a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat. Stir in peas and carrots, salt and pepper; heat through. Serve over the pinwheels. Yield: 12 servings.
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