Parsley Pinwheels and Ham Bake
2 cups cut-up fully cooked smoked ham
1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup chopped green pepper
1/2 cup chopped onion
1 (2 ounce) jar chopped pimiento -- drained
1/2 teaspoon dry mustard
1/3 cup shortening
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
1/2 cup snipped parsley
Heat oven to 425º. Mix ham, soup, green pepper, onion, pimiento and mustard; pour into ungreased baking dish, 8 × 8 × 2 inches.
Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball.
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into rectangle, 12 × 9 inches; sprinkle with parsley. Roll up, beginning at narrow end; pinch edge to seal. Cut into 1-inch slices. Arrange slices, cut sides up, on ham mixture.
Bake until biscuits are golden brown, 20 to 30 minutes.
6 to 8 servings