Hamburger Pinwheels

• 1 Tbsp. vegetable oil
• 1/8 to 1/4 c. chopped onion
• 1/4 c. chopped pecans
• 3/4 to 1 lb. ground beef
• 1 (4 oz) can mushroom stems & pieces, drained, liquid reserved
• 1/2 tsp. salt
• dash of pepper
• 1/8 tsp. nutmeg
• 2 c. pkg. buttermilk biscuit mix (or use your own recipe)
• 2 envelopes mushroom gravy mix
• water

1. Heat oven to 425 to 450 degrees.
2. In a large skillet over moderately high heat, about 300 degrees, heat oil and brown onion and pecans lightly, stirring frequently.
3. Add beef, drained mushrooms, salt, pepper and nutmeg.
4. Cook, stirring frequently, until beef is browned. Drain off any excess fat; set aside and cool slightly.
5. Prepare biscuit mix according to pkg. directions for 10 to 12 biscuits. After kneading, roll out dough on a lightly floured board into a 15 x 12 inch rectangle.
6. Spread meat mixture along one of the longer sides and roll up in jelly-roll fashion. Pinch ends and seams with the fingers to seal well.
7. Cut roll into 6 or 8 slices. Places slices flat on an ungreased cookie sheet. Bake 15 minutes, or until biscuit is golden brown.
8. Prepare mushroom gravy mix with reserved mushroom liquid and enough water to follow package directions.
9. Serve pin wheels topped with gravy. Serves 6 to 8.

vegetable oil, onion, pecans, ground beef, mushroom stems, salt, pepper, nutmeg, buttermilk biscuit mix, mushroom gravy mix, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142385 (may not work)