PINWHEEL DOUGH 2 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
2 teaspoons caraway seeds
1 unbeaten egg in measuring cup — with enough milk
added to equal 2/3 cup HAM FILLING 1 egg — well-beaten
2 1/2 cups ground cooked ham (leftovers are fine)
1 medium onion — minced or grated
2 tablespoons chopped fresh parsley — plus additional
sprigs for garnish 1 tablespoon prepared horseradish
2 teaspoons prepared mustard
1/8 teaspoon cayenne pepper
CHEESE SAUCE 3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese (4 ounces)
2 teaspoons Worcestershire sauce
Salt
Preheat oven to 425 degrees.
TO MAKE DOUGH Sift together flour, baking powder, sugar and salt in a mixing bowl. Cut in shortening until particles are fine. Stir in caraway seeds. Add egg/milk mixture to dry ingredients all at once; stir until dough clings together.
Knead 10 strokes on floured surface. Roll out to a 12-by-10-inch rectangle.
TO MAKE FILLING Combine egg, ground ham, onion, chopped parsley, horseradish, mustard and cayenne; mix well. Spread over dough. Roll up as for jellyroll, starting with 12-inch side; cut into 8 slices. Place cut-side down on ungreased baking sheet.
Bake 20 to 25 minutes. Serve hot with Cheese Sauce. Garnish with parsley sprigs.
TO MAKE SAUCE Melt butter in saucepan over low heat. Blend in flour. Gradually add milk; cook, stirring constantly, until thick. Add cheese, Worcestershire sauce and salt to taste; cook until cheese melts.
Makes 8 biscuit pinwheels