Today, we’re sharing our quick and easy recipe for Corned Beef Hash Swirls. These delicious treats are perfect for lunch and are sure to satisfy your hunger!
Ingredients
- Bisquick
- can corned beef hash
- mustard
- salt and pepper to taste
Baking Instructions
- Make dough according to Bisquick directions on box.
- Roll out until about 1 inch thick.
- (Shape, as you roll out into an oblong shape.)
- Thinly spread with a knife, mustard on top of dough. Then, salt and pepper lightly or to taste.
- Spread corned beef hash on top of the mustard, salt and pepper.
- Then, lengthwise, roll up securely and pan freeze.
- When frozen, take out and with a sharp knife, cut roll into 3/4 to 1 inch slices.
- Bake in moderate oven at approximately 350° for 15 or 20 minutes or freeze, individually and reheat frozen for a longer period of time.
- Whether you serve right away or serve after being frozen, pour on top either a cream cheese sauce or a sauce made of 1 can of cream of celery soup, adding a little water.
- A good lunch!!
Calorie: 350
Total cooking time:40 minutes
Difficulty level: Easy
The Awkward Dance with Corned Beef Hash Swirls
Ah, the Corned Beef Hash Swirls, a dish that holds a very special place in my heart. Let’s just say that trying to make it for the first time felt like dancing with two left feet. At times, I felt like I was in a wrestling match with my Bisquick dough!
Wrestling with Bisquick
I began my journey as a culinary wrestler by making dough according to the Bisquick directions on the box. This should be a piece of cake, I thought. Truly, how hard could it be? Well, let’s just say I would have had an easier time trying to explain quantum physics to a toddler than trying to get this dough to cooperate. It was a sticky, gooey mess that clung to my hands with a tenacity that would make a stage-five clinger proud.
Rolling out the Chaos
Once I had finally managed to get the dough off my hands and onto the counter (along with half of my kitchen), it was time to roll it out until it was about 1 inch thick. Sounds simple, right? Well, not quite. My dough had other plans. It decided to morph and twist into every possible shape except the oblong one I was aiming for. At this point, I could have easily been mistaken for an amateur sculptor trying to create a modern art masterpiece!
The Mustard and Salt Showdown
After a great deal of struggle (and a few choice words), I finally had my dough somewhat oblong. Then it was time to spread the mustard on top of the dough. A little trickier than I expected, but I managed to get it done without turning the kitchen into a mustard gas war zone. And just when I thought the worst was over, it was time for the salt and pepper. I must have had a heavy hand because the salt shaker slipped and what looked like the entire Dead Sea landed on my dough. Thankfully, beef hash was coming up next to save the day.
Hashing it Out
Once the dough was seasoned within an inch of its life, I spread the corned beef hash on top of it. This was the easy part. Or so I thought. The beef hash had a mind of its own and decided to clump together in one corner of the dough. But, after some gentle persuasion (and threats of ending up in the bin), it finally agreed to spread out evenly.
Rolling Up and Freezing
Next, I rolled up the dough lengthwise and popped it into the freezer. This was the part where I got to sit back and watch an episode of my favorite show while the dough froze. But, of course, the dough had other plans and refused to freeze solidly. After what felt like an eternity (and three episodes later), it was finally ready to be cut into slices.
Baking and Serving
Once I had the slices ready, I baked them at 350° for about 20 minutes. Now, here’s the thing about baking – it either goes really well, or it ends up looking like something out of a horror movie. Luckily for me, my swirls turned out just right. I served them with a cream cheese sauce and, let me tell you, they were a hit!
A Hearty Lunch and a Lesson Learned
Despite all the trials and tribulations, the Corned Beef Hash Swirls turned out to be a delicious lunch. And while I may have lost a few years off my life from the stress of making them, I wouldn’t trade the experience for anything. After all, where’s the fun in cooking if everything goes according to plan?
So, there you have it, my friends. My chaotic, hilarious, and absolutely unforgettable journey with Bisquick, beef hash, mustard, and salt. And remember, no matter how much your dough fights back, never give up! Happy cooking!
