Use
- 10
inch skillet
- 9
x 13-inch baking
pan
- Yields:
6 servings
Meat
Mixture: in a 10-inch
skillet fry onions,
celery, and green
pepper in oil until
soft, but not brown.
Add meat and sauté
until brown. Add salt
and pepper. Stir in
2 tablespoons of tomato
sauce. Remove from
heat and cool.
Dough:
Combine flour, baking
powder, and salt in
small bowl.
Cut margarine, into
dry ingredients with
two knives until mixture
reaches consistency
of corn meal.
Add nondairy creamer,
a few drops at a time,
mashing with fork
after each addition,
until dough holds
together in a ball.
To
Assemble: Roll out
dough on floured board
into a rectangle,
about 1/4-inches to
1/2-inches thick.
Spread dough with
mustard, then spread
meat mixture on dough.
Roll up jelly-roll
fashion. Place
roll on ungreased
pan, seam side down.
Prick dough in several
places with fork to
allow steam to escape.
Bake
until brown, about
45 minutes.
Remove from oven and
let stand a few minutes
before slicing. |
