Hash Pinwheels With Cheese Sauce - cooking recipe

Ingredients

2 cups Bisquick
1/2 cup cold water
2 tablespoons shortening
1 (15 ounce) can roast beef hash
pepper
2 tablespoons margarine
2 tablespoons Bisquick
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 cup milk
1/2 cup shredded mild cheddar cheese

Preparation

Preheat oven to 425 degrees.
Stir 2 cups bisquick, water, and shortening together.
Gently smooth dough into a ball on floured board. Knead 5 times.
Roll dough into a rectangle, 9x12 inches.
Spread hash over dough to within 1/2 inch of edge, sprinkle lightly with pepper.
Roll up, beginning with narrow end, cut into 9 (1-inch) slices.
Place slices, cut side down, in a greased 9x9 inch pan.
Bake 30 minutes.
Melt margarine in a pot on the stove-top.
Blend in bisquick, salt, and mustard.
Cook over low heat, stirring until smooth and bubbly.
Remove from heat, stir in milk, heat to boiling, stirring constantly.
Boil and stir 1 minute Stir in cheese.
Heat over low heat until cheese is melted.