Post by chief_cook2 on May 26, 2003 19:36:53 GMT -6
4 c. Bisquick mix
1 1/4 c. milk
2 lb. hamburg (about)
1 can cream of mushroom soup,
undiluted
Mix Bisquick with milk. Add little milk at a time, just
enough milk to make Bisquick into a dough. Roll dough out
about 1/2-inch thick about the size of a cookie sheet. Cook
hamburg and add soup. Stir so hamburg sticks together. Spread
hamburg mixture over dough. Roll up dough like a jelly roll.
Cut into 3/4-inch slices, lay flat on ungreased cookie sheet.
Bake 15 to 20 minutes at 350 degrees. Top with gravy