We’ve all been there – staring into the refrigerator at all those leftovers, trying to find something that looks like supper.  And they’re not even full-blown leftovers.  They’re more like little bits and pieces of leftovers, scant handfuls of things you didn’t want the next day but couldn’t bring yourself to feed to the disposal.

You could grab the phone and call one of your friendly neighborhood delivery places.  Or you could channel your mom and “make due with what you’ve got”.  (Don’t you hate it when she says that?)  One way I “make due” is with pinwheels.

I’ve been making pinwheels for about 30 years now, ever since a fellow Navy member’s wife introduced me to them.  They are quick, cheap and very user friendly.

You will need: 

1/3 cup of shortening

1 3/4 cups all purpose flour *

2 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup of milk

A rolling pin

An ungreased cookie sheet

* If you are using self-rising flour, leave out the baking powder and salt.

Heat oven to 450 degrees.  Combine flour, baking powder and salt in a bowl and cut shortening into it with a pastry blender or fork until it resembles fine crumbs.  Using a fork, stir in a little milk at a time, until the dough clears the sides and makes a ball you can roll around easily.

Lay your ball of dough on a lightly-floured surface and knead it lightly ten times.   Roll it into a rectangle 13×9 inches.  Now grab all the compatible odds and ends from the fridge.  If your left-overs are fairly dry, you might want to brush the dough with a little butter or oil.  Sprinkle the leftovers over the dough evenly, all the way out to the edges.  Add any extra seasonings you want.  Now lift up one end of the dough and begin rolling it gently down to the other end, keeping the roll as skinny and compact as you can.  When you’ve finished rolling, pinch the edge together a bit to form a seal.  Place the roll seam side down on the ungreased cookie sheet and put the sheet into the oven.

Bake for 10 to 12 minutes, removing from the oven immediately when done.  Using a sharp knife, cut the roll into slices about an inch thick.

Note:  If you are using a pre-measured bisquit mix, follow their directions for a dozen bisquits and use their temperature setting and baking time.