Hash Pinwheels With Cheese Sauce
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
9 pinwheels
- Serves:
- 9
ingredients
- 473.18 ml Bisquick
- 118.29 ml cold water
- 29.58 ml shortening
- 425.24 g can roast beef hash
- pepper
- 29.58 ml margarine
- 29.58 ml Bisquick
- 1.23 ml salt
- 1.23 ml dry mustard
- 236.59 ml milk
- 118.29 ml shredded mild cheddar cheese
directions
- Preheat oven to 425 degrees.
- Stir 2 cups bisquick, water, and shortening together.
- Gently smooth dough into a ball on floured board. Knead 5 times.
- Roll dough into a rectangle, 9x12 inches.
- Spread hash over dough to within 1/2 inch of edge, sprinkle lightly with pepper.
- Roll up, beginning with narrow end, cut into 9 (1-inch) slices.
- Place slices, cut side down, in a greased 9x9 inch pan.
- Bake 30 minutes.
- Melt margarine in a pot on the stove-top.
- Blend in bisquick, salt, and mustard.
- Cook over low heat, stirring until smooth and bubbly.
- Remove from heat, stir in milk, heat to boiling, stirring constantly.
- Boil and stir 1 minute Stir in cheese.
- Heat over low heat until cheese is melted.
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Reviews
-
This recipe is originally from the Bisquick cookbook. I have been making this for 30 years or more. It was always a big hit with my 3 kids and now with my 3 grandchildren. The only difference is I use extra sharp cheese and a dash of tobasco in my sauce, otherwise, what can I say except it's quick, it's easy and it's soooo good!