Corned Beef Pinwheels, Bisquick, 1967

Corned Beef Pinwheels
So Quick with New Bisquick, 1967

"Bake in onion soup for zippy flavor"

1 envelope (about 1 3/8 oz) onion soup mix
2 cups water
2 cups New Bisquick
1/3 cup cold water
3 tbsp butter, melted
1 can (15 oz.) corned beef hash
1/4 tsp. pepper

Heat oven to 450.  Combine soup mix and 2 cups water in square pan, 9 x 9 x 2 inches. Heat to boiling.

Stir Bisquick, 1/3 cup water and the butter with fork to a soft dough. Beat vigorously 20 strokes. Knead 8-10 times  on lightly floured cloth covered board. Roll dough into rectangle, 12 x 8 inches. Spread hash over dough to within 1/2 inch of edge, sprinkle with pepper. Roll up like a jelly roll. Cut into 9 slices. Place slices cut side down in hot soup. Bake about 30 minutes.  4-6 servings.

NOTE: 1 can (10 1/2 oz) onion soup plus enough water to measure 2 cups can be substituted for onion soup mix.