Ingredients45 m servings 692 cals
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until a bit of the fat renders, 2 to 3 minutes; add onion, garlic, and black pepper. Continue to cook and stir the beef mixture until the beef is browned completely, 3 to 5 minutes more.
- Combine flour, baking powder, and salt in a large bowl. Cut shortening into the flour mixture with a pastry cutter or fork. Slowly pour 3/4 cup milk into the mixture while stirring with a fork to form a soft dough; knead 8 to 10 times and roll out into a 12x8-inch rectangle.
- Spread the beef mixture in an even layer onto the pastry rectangle to cover, leaving one of the longer edges clear. Begin with longer end not left clear and roll pastry and filling tightly into a cylinder, pinching the edge left clear to seal.
- Use a thread to cut cylinder into ten 1 1/2-inch slices; arrange pinwheels onto a baking sheet.
- Bake in preheated oven until pastry is no longer doughy, 15 to 20 minutes.
- Stir cream of mushroom soup and 1 can of milk together in a saucepan; bring to a simmer and cook until hot, 2 to 3 minutes. Spoon over the baked pinwheels.
Per Serving: 692 calories; 41 g fat; 54.3 g carbohydrates; 25.9 g protein; 65 mg cholesterol; 1736 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made this with gravy instead of the mushroom sauce. The pastry was perfect! I even used the pastry recipe for sugar n cinnamon pastries for my niece n nephew. They loved it!
Made this as stated and it was delicious!! Everyone enjoyed it. We paired the pinwheels with sautéed fresh string beans and it was an easy and delicious dinner.
This was strange to me, but I thought I would give it a shot. I used a sheet of canned crescent roll and layered it with Munster cheese. I didn't let the meat mixture cool enough, so it melted t...