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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is actually a recipe from my high school cafeteria. Everyone bought lunch on meat pinwheel day! My husband had worked with one of the cooks daughters a few years back and asked her for the recipe. Ingredients:
2 cups bisquick baking mix |
2/3 cup milk |
1/2 lb hamburger or 1/2 lb ground left over beef roast |
1 small onion, diced |
1 large celery rib, diced |
salt, to taste |
pepper, to taste |
2 (12 ounce) jars of au jus gravy |
Directions:
1. Cook meat with onion and celery.
2. If using hamburg, drain grease well.
3. Add salt and pepper to taste and a small amount of the gravy. (just enough to moisten.).
4. Cool.
5. While meat mixture is cooling, mix Bisquick and milk.
6. Form a ball and roll out into a 8 X 12 rectangle.
7. Spread cooled meat mixture over rectangle and roll up, jelly roll style, rolling from the 12 side.
8. Seal edge.
9. Cut into 1 pieces and place, flat side up, on a greased or parchment paper lined cookie sheet.
10. Bake at 400 degrees for about 40 minutes or until lightly browned.
11. Serve with mashed potatoes, peas and the rest of the gravy.
12. *An easy way to cut the pinwheel into rolls is with a thin string or dental floss. Wrap string aroung the roll and pull across to slice.
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