PINWHEEL HAM WITH HORSERADISH SAUCE

1/8 cup packaged biscuit mix (Bisquick)
1/3 cup yellow cornmeal
2 tsp sesame seed
1/2 cup plus 2 tbsp milk, divided use
2 cups ground fully-cooked ham (12 oz)
1 (3 oz) can chopped mushrooms, drained
1 cup sour cream, divided use
FOR THE HORSERADISH SAUCE:
1 to 2 tbsp prepared horseradish

Preheat oven to 400 degrees F. Grease a baking sheet.

In medium bowl, combine biscuit mix, cornmeal, and sesame seed; add the 1/2 cup milk. Stir quickly with fork just till dough follows fork around bowl. On lightly floured surface, knead 10-12 times. Roll or pat to 13x9-inch rectangle.

Combine ham, mushrooms, and the 1/3 cup sour cream. Spread it evenly over dough. Roll up as for jelly roll, beginning at long end; pinch seam to seal.

Form into ring, seam side down, on prepared baking sheet. Pinch ends together to seal. Make cuts at 1-inch intervals almost to center; pull sections apart and twist slightly.

Bake at 400 degrees F for 25-30 minutes or till browned. Garnish center with celery leaves, if desired. Pass Horseradish Sauce.

TO MAKE THE HORSERADISH SAUCE:
Blend the remaining 2/3 cup sour cream, remaining 2 tbsp milk, and prepared horseradish.

Servings: 6
Source: Magazine Clipping