Recipe by mandagirl
This is actually a recipe from my high school cafeteria. Everyone bought lunch on meat pinwheel day! My husband had worked with one of the cooks daughters a few years back and asked her for the recipe.
Top Review by Rosepot
I am from the Class of '65. Cafeteria food around around that time was essentially from home cooking recipes. There were some very good lunches! This one is just as I remember and when it was on the menu I would be sure to "buy" my lunch. Thanks for sharing this!
- 2 cups Bisquick baking mix
- 2⁄3 cup milk
- 1⁄2 lb hamburger or 1⁄2 lb ground left over beef roast
- 1 small onion, diced
- 1 large celery rib, diced
- salt, to taste
- pepper, to taste
- 2 (12 ounce) jarsof au jus gravy
Directions See How It's Made
- Cook meat with onion and celery.
- If using hamburg, drain grease well.
- Add salt and pepper to taste and a small amount of the gravy. (just enough to moisten.).
- While meat mixture is cooling, mix Bisquick and milk.
- Form a ball and roll out into a 8 X 12 rectangle.
- Spread cooled meat mixture over rectangle and roll up, jelly roll style, rolling from the 12" side.
- Seal edge.
- Cut into 1" pieces and place, flat side up, on a greased or parchment paper lined cookie sheet.
- Bake at 400 degrees for about 40 minutes or until lightly browned.
- Serve with mashed potatoes, peas and the rest of the gravy.
- *An easy way to cut the pinwheel into rolls is with a thin string or dental floss. Wrap string aroung the roll and pull across to slice.