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Pinwheels with Vegetable Cream Sauce

 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
12 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 1-1/4 cup milk
  • 2 cups frozen peas and carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • 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

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Pinwheels with Vegetable Cream Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 239 calories, 13 g fat (6 g saturated fat), 63 mg cholesterol, 645 mg sodium, 19 g carbohydrate, 1 g fiber, 12 g protein.