Beef Pinwheel Rolls

Dan messaged me with a request for this recipe, which he called "Beef Cinnamon Rolls." (They do kinda resemble cinnamon rolls, so...) Mom would make these rolls for dinner every now and then when we were kids. You can mix it up a little by altering the meat in the filling or changing the kind of soup you use -- the original recipe used vegetable soup, but Mom liked Golden Mushroom better.

BEEF PINWHEEL ROLLS
1 lb. ground beef
a few tablespoons onion, finely minced
1 10.75-oz can Golden Mushroom soup, divided
1 recipe Biscuits Supreme (or be lazy and mix up a batch of Bisquick instead)

In a nonstick skillet, cook minced onion until just translucent. Add beef and cook until browned, draining excess fat from pan. Add half the can of Golden Mushroom soup (undiluted) and stir until beef mixture is heated through. Remove from heat.

Preheat oven to 450 degrees and lightly grease a baking sheet. Prepare Biscuits Supreme dough or Bisquick. On a lightly floured surface, pat dough out into rectangle. Spread top with beef mixture and gently roll up, sealing edges well to keep dough from unrolling. Cut roll into slices about ¾" thick and place on baking sheet. Bake about 15 minutes or until rolls are browned. Heat the rest of the Golden Mushroom soup (undiluted) and ladle over tops of rolls as a sauce. Serve immediately.

Probably serves 6-8.

Contributor: Karin Buck