Pinwheels with Vegetable Cream Sauce Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 12 servings


  • 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 all-purpose flour
  • 1-1/4 cup milk
  • 2 cups frozen peas and carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 each: 239 calories, 13g fat (6g saturated fat), 63mg cholesterol, 645mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 12g protein.


  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.
To make quick work of slicing the Pinwheels with Vegetable Cream Sauce, use an electric knife.
Originally published as Pinwheels with Vegetable Cream Sauce in Taste of Home Ground Beef Cookbook 1999, p80

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