PINWHEELS WITH VEGETABLE CREAM SAUCE
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
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- 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 15x10-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 13x9-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.
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