Hamburger Roll Ups
12" dutch oven
1 lb ground beef
1 medium grated onion chopped
1 carrot, grated (or more if desired)
1 stick of celery sliced fairly small
1 whole green pepper diced
1/2 tsp salt
dash of pepper
3 Tbsp flour
Brown beef with onion in your dutch oven over a full spread of coals. Mix in flour, salt and pepper. Gradually add milk stirring constantly, boiling one minute. Combine beef and onion mixture with carrots, celery and green pepper. Remove from pot and set aside. Wipe your dutch oven with a paper towel to remove any bits of beef and vegetables.
Make a biscuit dough using 2 cups flour or prepared biscuit mixture (recipe below). Roll biscuit dough into 18"x9" rectangle. Spread hamburger filling over dough. Roll up beginning at widest side. Seal edges. Slice 1 1/2" thick.
Place slices in your dutch oven, close together for soft sides, apart for crusty sides. Bake 15-20 minutes in hot oven, 450 degrees or until brown. Use 2 1/2 rings on top and 1 ring on the bottom.
Serve with cream of mushroom soup heated and thinned with some milk.
1 1/4 cups white flour and 3/4 cup whole wheat flour
2 tsp baking powder
1 tsp salt
1/8 cup olive oil
1/4 tsp soda
3/4 cup fat-free milk
Place all dry ingredients into a food processor. While mixing dry ingredients slowly add the olive oil. Mix until it looks like meal. Transfer to your mixer and follow directions for buttermilk biscuits above. Using olive oil makes a denser dough. If you want your biscuits flaky you will need to use shortening.
The Finished Product
These were surprisingly good and very easy to make. We did these for lunch and my kids thought they were really fun. Brandee had 8 of them. I was out of carrots and the celery was limp, so I used shredded potato, zucchini and yellow squash, but you could easily use whatever veggies you have on hand. We topped them with a cream of mushroom soup gravy. These would be a great camping or weeknight meal. Even my hubby liked them. We give these a B+.