Bacon and Mushroom Roll

From the Nice ‘n Easy Family Cookbook

I believe slightly adapted but I no longer have this book!

Oven Temp: 425 F

Bake Time: 30 mins

Serves: it says 8, depends on how you use this recipe!

Scramble fry 1 lbs extra lean ground beef.  Make sure and slip in a few slices of bacon, well diced.  Once meat is cooked, add 1 lb of button mushrooms, sliced if you want them to ’show’ or slip into a kitchen gadget and have your mushrooms made into little pieces!.

Drain well!

Crust:

2 cups flour

3 tsp baking powder

1/4 tsp salt

1/4 tsp dry mustard powder (the spice not the condiment!)

1/2 cup cheddar cheese, shredded

2/3 cup milk

-this makes a tea biscuit type dough (its good as a pot pie topper too!).  SO mix up all except the last ingredient.  Stir in the milk quickly but neatly.  Flour your clean hands, remove your rings and give a quick knead to your dough.  Turn out onto a well floured counter top.  Again, a few quick kneads, grab your floured (if needed) rolling pin and roll out!

-thing cinnamon buns!  Roll out the dough and spread meat & mushroom mixture over the top.  Roll up BUT don’t slice yet!

Transfer to cookie sheet or jelly roll pan.  Brush top with milk for a soft crust, or beaten egg for a shinier more crusty glaze.

This makes a great Sunday luncheon recipe.  You can serve with a consume type soup, finger vegetables.  But I’ve also used with a salad as a first course to a more formal type dinner.

And… before I lost weight I was known to serve this as a snack.  It does well as a party food with melted cheese drizzled over top.  But I’ll warn you now… this is a heart attack snack!