Corned Beef Roll Ups
|Onion soup mix||1 Ounce (1 Envelope)|
|Water||2 Cup (32 tbs)|
|Packaged biscuit mix||2 Cup (32 tbs)|
|Cream||3⁄4 Cup (12 tbs)|
|Canned corned beef hash||15 Ounce (1 Can)|
Mix the soup mix and water in a 9-inch square baking pan and bring to a boil.
Remove from heat.
Mix the biscuit mix and cream in a bowl.
Turn out on a lightly floured board and knead 8 times.
Roll out to 12 x 8-inch rectangle.
Spread corned beef hash over dough and sprinkle with pepper.
Roll as for jelly roll.
Cut in 1 1/2-inch thick slices with a sharp knife and place in pan containing hot soup, cut side down.
Bake at 450 degrees for 30 minutes.