Pillsbury's Dinner-In-A-Roll

Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

Looking through my great-grandmother's recipe collection, I came upon a newspaper clipping from 1942. During the war-time rationing of meat, Pillsbury put out a recipe for an all-in-one dinner, utilizing their flour, as a means of making meat go further. I've listed the ingredients and instructions as they are found in the original, putting my notes in brackets. Have fun; it's delicious!

Ingredients Nutrition

Directions

  1. Combine meat, salt, pepper, onion, celery or carrots, 2 tbsp butter, and egg; mix well. (Save for use as directed later).
  2. Add pepper, salt, 1 tablespoons butter, and green pepper [I used chopped jalapenos] to potates; mix well. (Also save for use as directed later).
  3. Sift flour once, measure; add baking powder, salt and poultry seasoning; sift again.
  4. Cut in shortening until mixture resembles coarse meal.
  5. Add milk; mix until flour is dampened.
  6. Knead gently on floured board a few seconds.
  7. Roll out to 15x10 in rectangle.
  8. Shape potato mixture into roll, about 1 in shorter than width of dough.
  9. Place on dough; roll as for jelly roll, but only enough to enclose potatoes in dough.
  10. Spread meat mixture evenly over remainder of dough; continue rolling. Seal edges.
  11. Place roll in well-greased 9x4 in loaf pan.
  12. Brush top with milk. Gash top.
  13. Bake at 400 degrees for 1 hour and 10 minutes.
Most Helpful

My grandmother also made this. Not sure if she used this recipe. It is very similar. She use leftover mashed potatoes. Then she would cook a can of stewed tomatoes with a little powdered sugar to put on top after it was cooked. This is still my dad's favorite meal. Thanks for sharing.

Heather H. October 16, 2015

um.. this recipe seems to be missing the time its in the oven.. I am assuming 350 oven for what 1 hour or until browned? Oh well just thought you needed to know info is missing..

Sounds good,.. Will be making this eventually..

thanks

ssej1078_1251510 May 19, 2011