Save on Pinterest

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

Ingredients

  • 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

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 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
  • crlynwllc
    Jul 19, 2012

    No comment left