Servings: 100 Portions (4 Pans)
Portions: 1 Pin Wheel plus 1/4 Cup Gravy
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
2 gallon Vegetable Gravy recipe, prepared
18 lb beef, ground
4-1/2 cups (1 lb 8 oz) onions, dry, chopped
9 quart (8 lb) flour, wheat, pastry, sifted
2-1/4 cups (10 oz) milk, nonfat, dry
1-1/8 cups (8 oz) baking powder
4 tablespoon (2-3/4 oz) salt
3 1/3 cups (1 lb 8 oz) shortening
2-3/4 quart water
Prepare recipe for Vegetable Gravy. Chill. Set aside. Brown beef with onions; drain excess fat. Chill beef mixture. Set aside. Mix and sift dry ingredients together. Blend shortening into dry ingredients until mixture resembles coarse cornmeal. Add water and mix only enough to form a soft dough. Place dough on well-floured board and knead about 1 minute or until dough is smooth. Divide into 6 pieces, 2 lb 12 oz each. Roll each piece into rectangle 11 by 24 inches. Combine beef mixture with 2 quart chilled vegetable gravy. On each rectangle spread 2 quart plus 1-1/2 cups meat and gravy filling. Roll like a jelly roll. Pinch edges together. Cut each roll into 17 slices. Place in rows 4 by 6 on greased pans. Bake 30 minutes or until browned Reheat remaining vegetable gravy thoroughly. Serve over each pin wheel.
NOTE:
3 quart other types milk may be substituted for nonfat dry milk and water.