3 cups buttermilk biscuit and baking mix
3 tablespoons chopped fresh basil leaves OR
1-1/2 teaspoons dried basil leaves
1 cup skim milk
3 tablespoons bottled Caesar salad dressing
3/4 cup freshly grated Parmesan cheese or finely shredded mozzarella
1/2 jar (28-ounce size) hearty tomato spaghetti sauce
In a large bowl, stir together biscuit mix, basil
and milk to form a stiff dough. If biscuit dough is sticky, add
additional biscuit mix as needed to form a stiff dough. Turn out
onto surface dusted with additional biscuit and baking mix; knead
10 times. Roll out dough into a 12-by-9-inch rectangle about 1/4-inch
thick. Spread with salad dressing; sprinkle with cheese.
Beginning with long side, roll up one half of
dough toward center (like a jelly roll). Roll the other half toward
center. Cut down the center to make two rolls. Cut each roll into
12 slices; place slices on baking sheet coated with cooking spray.
Sprinkle slices with garlic salt. Bake at 400
degrees for 12 to 14 minutes or until pinwheels are golden brown.
Meanwhile, heat spaghetti sauce until hot. Serve warm pinwheels
with sauce. Makes 24.