Hamburger Pinwheels Recipes

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease two baking sheets.
• Beat the egg in a bowl until smooth. Add the ground beef, cayenne pepper, crushed cereal, onion, salt, black pepper, and parsley. Mix until evenly combined; set aside. Stir together the flour, baking powder, salt, and sugar in a separate bowl. Cut in the shortening with a pastry blender until no lumps of shortening remain and the mixture takes on a sandy appearance. Stir in the milk until a dough forms.
• Roll the dough out to a 10x15-inch rectangle on a well-floured surface. Spread the meat mixture evenly over the entire surface of the dough. Roll the dough into a cylinder from one of the wide ends to form a 15-inch long log. Cut the log into 3/4-inch slices and place on to the prepared baking sheets.
• Bake in the preheated oven until dark golden brown, 30 to 45 minutes. Serve hot.

Steps:

• In a bowl, combine biscuit mix, basil and water just until moistened. Turn onto a lightly floured surface; knead 5 times. Roll out into a 12-in. x 9-in. rectangle. , Combine beef and gravy; spoon over dough. Roll up, jelly-roll style, starting with a long side. Cut into 1/2-in. slices; place in a lightly greased 13-in. x 9-in. baking dish. , Bake at 450° for 14-16 minutes or until golden brown. Serve with gravy.

Steps:

• Preheat oven to 400*.
• In a skillet, brown ground beef and onion.
• Combine milk and baking mix to make a soft dough.
• Roll out dough on surface dusted with baking mix to about 1/4 inch thick. Shape dough into a rectangle.
• Combine cooked ground beef and onion with Worcestershire sauce, salt, and pepper. Spread onto dough.
• Roll dough up jelly roll fashion and cut into 8 slices.
• Place slices on ungreased cookie sheet and bake 20- 25 minutes.
• While pinwheels are baking, warm undiluted tomato soup until heated through. Serve as sauce with pinwheels.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray cookie sheet with cooking spray.
• Mix bisquick and milk in small bowl until a dough ball forms.
• Roll dough out on a floured bowl or floured wax paper to 12 inch square.
• Mix melted butter, mustard, ketchup and onion.
• Spread on dough.
• Crumble meat evenly over dough.
• Roll up like a jelly roll.
• Cut into 8 slices.
• Place cut side up on cookie sheet.
• Bake for 12-15 minutes or until golden brown.

Steps:

• Brown ground beef and fry onions at the same time in a big skillet. Drain off some of the fat, but not all of it.
• Add flour, salt and pepper to skillet. Stir into ground beef until fat absorbs the flour.
• Add milk, and stir until mixture comes to a boil and thickens. Boil for a minute, then remove from heat and allow to cool.
• Next make the dough: combine flour salt and baking powder in a large bowl.
• Cut in shortening until mixture is crumbly.
• Stir in milk. It will form a slightly stiff dough. Knead it 8 to 10 times.
• Roll out into a big rectangle, 1/2" thick or less, on top of a piece of waxed paper.
• Spread cool filling mixture on top of dough, keeping at least 3/4" from the edges.
• Roll like a jelly roll, using the waxed paper to help, and peeling it away as you roll. Form a long cylinder, and then slice into 12-15 slices. Place slices on greased cookie sheets.
• Bake at 425F for 20 minutes.

Steps:

• Fry the hamburger in a skillet until it is crumbled into small pieces, and cooked through. Cook the onion with it if you like. Drain or spoon off some, but not all of the fat. After spooning off the fat, add the flour, salt and pepper. Stir it up until the flour is dissolved in the fat. Add the milk and continue stirring until the mixture thickens considerably, and boils. Boil for a minute and remove the filling from the heat. If you want it to cool down quickly, transfer the filling to a bowl and put it in the fridge or freezer while you prepare the dough.
• To make the dough: In a big bowl, combine the flour, salt and baking powder. Add the shortening. Use your fingers or a fork to mash in the shortening until the mixture is crumbly. Stir in the milk, forming a nice, slightly stiff dough. Knead it about 8 or 10 times to get the gluten in the flour activated a little bit. Put a piece of waxed paper on your counter. Pat the dough into a thick rectangle on top of the waxed paper. Using a rolling pin, roll the dough out into a big rectngle, about 1/2 inch thick, or a little thinner.
• Spread the cool filling onto the dough, like spreading butter on bread. Spread it to within 3/4 inch of the edges. It is good to cool the filling down because hot filling is challenging to work with. Warm filling is acceptable. Now, using the waxed paper to help, roll the dough up like a jelly roll, peeling back the waxed paper as you roll. Form a long cylinder of dough and filling swirled together. Throw away the waxed paper when done rolling you cylinder. Slice the roll with a sharp knife into 12-15 pieces. Lay the pieces on an oiled cookie sheet, rearranging them slightly so they are pretty and pinwheel shaped if necessary. Bake at 425F for abut 20 minutes.