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Pronto Pinwheels

 Pronto Pinwheels
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
16 ServingsPrep: 20 min. Bake: 30 min.


  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.

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Pronto Pinwheels (continued)

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.