I know this looks like a cinnamon roll with frosting, but it is actually a savory biscuit roll up with a meat gravy mixture inside and then gravy over the top. It is a great way to use left over meats like pot roast, chicken, ham or even turkey.
I found this recipe in a neighborhood cookbook. The title is simply:
ROLLUPS
Heat oven to 425 degrees. Chop up any left over meat you have on hand into small pieces. Make a White Sauce and mix meat into 1/2 - 1 C. sauce. Make Biscuit Dough. Roll out dough and pour meat mixture over dough.
Roll up. Pinch dough together and cut across the grain to make patties.
Put on cookie sheet and bake until brown and crusted on top. Use left over white sauce as gravy on top.
If you do not have gravy and biscuit recipes, here are the ones I use.
Some people like different basic cookbooks, but mine has always been the red and white checkerboard book of Better Home and Gardens.
The following two recipes come from that book.
White Sauce
You do what you like, but this recipe is a little thick. That is how I like my white sauces. I am a sausage gravy over biscuit girl, but I like it thick!
1/2 C Butter
1/2 C. Flour
2 C. Milk
1/4 tsp. Salt
Dash of pepper
Melt butter in a sauce pan. Add flour and cook for a minute or two stirring constantly. Add salt and pepper and then add milk all at once, stirring constantly until it reaches the consistency you like. If you want yours runnier, add more milk.
Buttermilk Biscuits
2 C. Flour
3 tsp. Baking Powder
1/4 tsp. Baking Soda
2 tsp. Sugar
1/2 tsp. Cream of Tartar
1/4 tsp. Salt
1/2 C. Shortening
3/4 C. Buttermilk
In a mixing bowl stir all dry ingredient together. Cut in shortening until it looks like course crumbs. Combine eggs and milk. Stir into dry ingredients until dough clings together. Pour out onto a floured surface and pat to 1/2 inch thickness.