Hamburger Pinwheels

By Patlynn

A spiral of meaty, well-seasoned filling is encased inside a cheesy, biscuit-y dough for these pinwheels. We add ketchup, mustard, and Worcestershire sauce to our browned meat for built-in condiments. Premade biscuit mix means the dough comes together in seconds, and sharp cheddar cheese stirred in adds richness and flavor. After rolling up and slicing the pinwheels like cinnamon buns, we bake them until the crust is golden and crispy and the filling is sizzling.

Ingredients

• 1 teaspoon vegetable oil
• 1 pound 90 percent lean ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 onion, chopped fine
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon spicy brown mustard
• 8 ounces sharp cheddar cheese, shredded (2 cups)
• 2 3/4 cups Bisquick baking mix
• 1/4 teaspoon cayenne pepper
• 2/3 cup whole milk

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line 13 by 9-inch baking dish with parchment paper and spray with vegetable oil spray. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add beef, salt, and pepper and cook, breaking up pieces with spoon, until well browned, 5 to 7 minutes. Stir in onion and cook until fragrant, about 30 seconds. Off heat, stir in ketchup, Worcestershire, and mustard; set aside to cool slightly, about 10 minutes. Stir in 1 cup cheddar.
2. Combine Bisquick, remaining 1 cup cheddar, and cayenne in large bowl. Stir in milk until incorporated. Form dough into ball and transfer to lightly floured counter. Roll dough into 14 by 9-inch rectangle, with long sides parallel to edge of counter. Spread hamburger mixture evenly over dough, leaving 1/2-inch border on long sides. Roll into tight log, slice into 8 equal pieces, and place cut side down in prepared baking dish. Press each pinwheel to 1-inch thickness. Bake until golden brown, about 20 minutes. Cool for 10 minutes, then separate pinwheels. Serve.