Pinwheels With Vegetable Cream Sauce

• 2 cups biscuit/baking mix
• 1 teaspoon paprika
• 1 cup sour cream
• 1 large egg
• 1 small onion, finely chopped
• 1/4 cup minced fresh parsley
• 1 tablespoon prepared mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound lean ground beef
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/4 cup milk
• 2 cups frozen peas and carrots
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a bowl, combine biscuit mix and paprika. Using a fork, stir in sour cream until mixture forms a ball. On a floured surface, roll out the dough into a 15x10-in. rectangle. In a bowl, combine egg, onion, parsley, mustard, horseradish, salt and pepper. Crumble beef over mixture and mix well. Spread over dough to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place in an ungreased
2. . Bake at 400u0b0 for 30 minutes or until golden brown. Meanwhile, in a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat. Stir in peas and carrots, salt and pepper; heat through. Serve over the pinwheels.

biscuitbaking, paprika, sour cream, egg, onion, fresh parsley, mustard, horseradish, salt, pepper, ground beef, butter, flour, milk, carrots, salt, pepper

Taken from www.tasteofhome.com/recipes/pinwheels-with-vegetable-cream-sauce/ (may not work)