Beef Pinwheels with Mushroom Sauce

Ingredients

3 cups buttermilk baking mix
Roberts Milk
1 1/2 teaspoons hot pepper sauce
1 1/2 pounds ground beef chuck
1/4 cup cornflake crumbs
1 Roberts Egg, slightly beaten
1 medium onion, chopped
2 teaspoons salt
1 tablespoon minced parsley

Mushroom Sauce

1 can (10 3/4 ounce) cream of mushroom soup
1/2 cup Roberts Milk
1 beef bouillon cube
1/4 teaspoon hot pepper sauce

Preparation

Beef Pinwheels

Prepare baking mix, using the amount of milk listed on the package; add 1/2 teaspoon hot pepper sauce to milk. Roll dough to a 15 x 10 inch rectangle. Sprinkle remaining hot pepper sauce over ground chuck. Add remaining ingredients and mix well. Spread evenly over dough and roll as for jelly roll. Cut into 12 slices, about 1 inch thick and place in shallow baking pan. Bake at 375° about 30 minutes, or until pastry is brown. Serve with Mushroom Sauce.

Mushroom Sauce
Combine all ingredients in a saucepan and cook until heated thoroughly. Pour over Beef Pinwheels.

Recipe Contributed By: Renae Racine Omaha, Nebraska

Yield: 6 servings

Notes:

Beef Stroganoff, made with Roberts Sour Cream, is most elegant served over a mixture of wild and white rice.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.