Meat and biscuit roll-ups

COOK'S CORNER


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Saute until tender: ¼ cup chopped onion, 2 tablespoons green pepper and 1 tablespoon parsley in 2 tablespoons butter.

Add and brown lightly: 1 pound ground meat, seasoned with salt and pepper

Sprinkle over meat mixture: 2 tablespoons flour

Add and cook until thickened: 2 bouillon cubes dissolved in ½ cup hot water

Cool and spread on biscuit or yeast dough rolled about ¼ inch thickness.

Roll up like a jelly roll and slice 1 inch thick.

Bake on cookie sheet at 400 degrees for about 20 minutes.

*Catsup, mustard or any meat sauce or an assortment of spices can be added to the meat mixture. Sharon suggests doubling recipe and freezing half for future use.

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