| Total sodium per serving: 93mg |
Total calories per serving: 497 |
Servings: 4 |
Ingredients:
- 1 cup low or no sodium baking mix*
- 1/3 cup 1% milk
- 3 tbsp no salt ketchup
- 2 tsp no sodium mustard (Westbrae)
- 2 tbsp unsalted butter, melted
- 1 tbsp onion, minced
- 1 lb lean ground beef
- 2 tsp dried parsley
- 1/2 tsp black pepper
Directions:
1. Cook the ground beef, parsley and black pepper over medium high heat. Break up any large chunks of meat with a spatula. Once fully cooked and nicely browned, drain and set aside.
2. Preheat oven to 350°F
3. Spray a baking sheet with non-stick cooking spray.
4. Mix the baking mix and milk together in a medium sized bowl until a dough ball forms.
5. Roll dough out on a floured bowl to a 12 inch square. Add more flour as necessary to stop the dough from sticking to the board and rolling pin.
6. Mix the melted butter, mustard and ketchup together in a cup.
7. Using a spoon, spread evenly on the dough.
8. Sprinkle the minced onion bits over the dough.
9. Spoon the reserved cooked hamburger meat evenly over dough, breaking up any large pieces.
10. Roll the dough up like a jelly roll, adding back in any of the filling that falls out while rolling.
11. Cut the roll into 8 equal slices.
12. Use a spatula to move the slices onto the baking sheet. Lay the slices cut side up.
13. Bake for 15 minutes or until the pastry is golden brown.
*Dick Logue’s Whole Wheat Baking Mix, recipe found at page 426, 500 High Fiber Recipes
Makes 4 servings, each serving has 497 calories, 93mg sodium, 26.1g carbs
Original recipe found at geniuskitchen.com, rewritten and adapted for low sodium.
