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Pronto Pinwheels Recipe

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Serve this pretty dish with a crisp lettuce salad and top it off with fresh fruit or a lemony dessert, and you have a complete meal your family will love!— Eileen Owen, Johnstown, Colorado

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Pronto Pinwheels Recipe

Prep: 20 min. Bake: 30 min.

Yield: 16 Servings

20 30 50

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1/4 cup finely chopped onion
5 ounces condensed vegetable beef soup, undiluted
1/2 teaspoon chili powder
1 can (4 ounces) chopped green chilies, drained
1/2 cup quick-cooking oats
2 tubes (7-1/2 ounces each) refrigerated biscuits
16 thin tomato slices
1/2 cup sliced ripe olives
1 medium green pepper, chopped
1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

In a large bowl, combine the first six ingredients; set aside. Roll biscuits into an 18-in. x 9-in. rectangle and top with meat mixture. Roll rectangle, jelly-roll style, starting from wide end. Seal seams. Cut into 1-in. slices.
Place slices in two greased 9-in. pie plates. Cover with foil and bake at 350° for 15 minutes. Uncover and bake 10 minutes longer. Remove from oven; top each pinwheel with a tomato slice, olives, green pepper and cheese. Return to oven for a few minutes or until cheese is melted. Yield: 16 servings.

Nutritional Facts 1 serving (1 each) equals 175 calories, 9 g fat (4 g saturated fat), 38 mg cholesterol, 332 mg sodium, 10 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Pronto Pinwheels in Country Ground Beef , p87

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