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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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    12 servings


  • 2 cups biscuit/baking mix
  • 1 teaspoon paprika
  • 1 cup sour cream
  • 1 large 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 all-purpose flour
  • 1-1/4 cup milk
  • 2 cups frozen peas and carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 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.
To make quick work of slicing the Pinwheels with Vegetable Cream Sauce, use an electric knife.
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