Hamburger Pinwheels

This is from the Hot Meat and Poultry Snacks section of "Mary Margaret McBride's Encyclopedia of Cooking" It sounds quite interesting, although I think I would add some sauerkraut and mustard to the corned beef pinwheels - although the sauerkraut might make them hard to cut nicely. These would be very easy to make veggie too, and I think would be great made with some leftover roasted veggies too!

Hamburger Pinwheels

1 small onion, minced
2 tbsp butter
1 pound ground beef
1/4 lb pork sausage
1 tsp salt
1/8 tsp pepper
1/4 tsp Worcestershire sauce
1 recipe baking powder biscuits

Cook onion in butter until tender but not brown. Add meat and cook until browned. Season with salt, pepper and Worcestershire sauce.

Roll out biscuit dough into a rectangle 1/4 inch thick. Spread meat on dough and roll jelly roll fashion. Cut into slices about 1 1/2 inches thick.

Place cut side up, on greased baking sheet and bake in hot oven (400 F) about 15 minutes. Serves 8.

Ham Pinwheels: Use chopped ham and hard cooked eggs with sweet pickle and mayonnaise instead of beef mixture. Bake as above.

Corned Beef Rolls: Blend 1 12-ounce can corned beef with 3/4 cup evaporated milk. Use instead of beef mixture.