Welcome to another Mid-Century Menu!!!  This week we are again cooking out of the Bisquick Cook Book, which you all remember is the origins of the amazingly delicious Hot Fudge Pudding Cake, which was made by me and by Sara with great results.

Today we are going back to the book to try our hand again at some recipes.  This time a non-descript main dish called “Meat Sandwich” caught my eye.  So simple. So scary.  It doesn’t describe what meat or what kind of sandwich, so I was intrigued.

It turns out they claim it is a riff on the Italian “cavatzone”, which sounds a lot to me like a calzone.  Calzones I have normally had all have a pizza crust outside and are served with marinara sauce, so I knew the biscuit outside would be a stretch. But it sounded interesting and scary, so that is what we chose.  To go with it, we also picked a dessert called peach pinwheels, to use up some peach pie filling I had in the freezer.

Now, I didn’t notice this until doing this post that there is some sort of red sauce over this thing that is never mentioned in the recipe.  Unless it is blood. In which case, I don’t want to know.

Fantastic.  Here we go!

These are the ingredients for the Meat Sandwich only.  Since I already had the peach filling made and the only other ingredients for the Peach Pinwheels were Bisquick (pictured), sugar, butter and cinnamon, I decided to skip adding them.

Okay, okay.  Sigh.  I am a terrible liar.  I FORGOT to add them and I am an idiot.  Oh well.

The pork and onions, frying away.

The cheeses, egg and hot sauce, all mixed.

Here is the makings of the crust and topping. Note the giant glob of mayo.

All mixed together.

The crusted, spread into the pan.

Here is the filling, all mixed up.  At this point, Tom walked through the kitchen and remarked on how good it smelled.  He was right, it did smell good.  It was making me really hungry.

The meat pressed into the pan.

The finally plops of biscuit topping.  I tried to spread it out, but it was just a massacre.  Not sure how they got their top to look so even in the picture.

As I mentioned before, I had already made some pie filling and had it stashed in the freezer.  So here it is, thawed and in the pan.

The shortcake dough.

After patting it into a square…

I spread on some butter and sprinkled it with cinnamon and sugar (we were out of nuts). I rolled up the dough and divided it into 13 rolls, jamming them into the pie filling.  Here it is ready for the oven…

What the….that isn’t right!  Hold on a second.

*Sounds of shuffling*

Okay, here they are, really….

The Pinwheels went into the oven just as the sandwich was coming out.

Mmmm….crusty. It smelled pretty good at this point, so I was excited.

And so was Tom.  The first bite went in before it was even really cool.

“How is it?”

“Gah.”

“Wait, what does that mean?”

“It is really rich.  It tastes like meat and onions.”

I took a bite.  It was really rich, almost disgustingly so.  And salty.  But it was still good, so we kept eating.  Towards the end, I was a little sick to my stomach.  Eventually I just couldn’t choke down another bite of sandwich, even though I was kind of still hungry. What I had already eaten felt like a lump in my stomach.  I turned to my veggies in defeat until Tom was finished eating.

By that time, the Pinwheels were ready.  Here they are, fresh from the oven…

Dang it!

Wait…here they are, really….

Ahhh…peachy and yummy.  I served up a piece to Tom and he took a big bite.

“Ack!”

“Ack!?!? What the heck is wrong with them?”

“Raw. These roll things are still raw.”

I went over to the peaches and started flipping over rolls.  He was right.  Even though they were almost burnt on the top, they were still very raw on the bottom. Crap.

The Verdict:

Meat Sandwich:  Very rich, but tastes good.  Needs a lot more seasoning to taste better and some tomato sauce of some kind.  Even pepper would be an improvement. A very small slice would be good with a lot of different sides.

Peach Pinwheels:  Good, but don’t make pinwheels too fat or they will be raw at the bottom.  Cut them thin so they finish cooking by the time the tops are brown.

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