Recipe: Chicken-Cranberry Pinwheel Bake

CHICKEN-CRANBERRY PINWHEEL BAKE
Adapted from source: Debbie/NJ
Servings: 4 to 6

Note from source: This is a little work but over the years, I have saved some time with a couple of steps, and you can make it the night before (cover it with plastic wrap) and refrigerate. If you do make it the night before, don't do the 'pinwheels' until you're almost ready to place in the oven. When it bakes, they puff up with cranberry color like pinwheels, and it's pretty. GREAT DISH.

FOR THE PINWHEELS:
2 cups biscuit mix
1/2 cup milk
1/2 cup cranberry orange relish (in plastic tub-found by the cranberry sauce
FOR THE SAUCE:*
1/4 cup of chopped onion**
1/4 cup butter or margarine
1/3 cup all purpose flour
1 (14 1/2 oz.) can chicken broth or homemade
1 1/3 cups milk
FOR THE CHICKEN MIXTURE:
1 1/2 cups cooked chicken or turkey** (parboil for 20 minutes only and cut in bite-size pieces)
1 cup shredded cheddar cheese
1 (3 oz.) jar of sliced mushrooms, drained or slice some fresh mushrooms (I like fresh)

TO PREPARE THE PINWHEELS:
Combine biscuit mix and the 1/2 cup milk. Stir till well blended. Turn out onto lightly floured surface, knead 5 to 6 times. Roll out to a 10 inch square. Spread cranberry relish over dough to within 1/2-inch on all sides. Roll up as for jelly roll. Moisten edges with water; seal. Cut into 8 slices. Set aside.

TO PREPARE THE SAUCE:
Preheat oven to 425 degrees F.

In a saucepan, cook onion in butter till tender but not brown.

Stir in flour, blending well. Add chicken broth and the 1 1/3 cups milk. Cook and stir till mixture is thickened and bubbly. Cook and stir 1 to 2 minutes more.

TO PREPARE THE CHICKEN MIXTURE:
Stir in chicken (bite size) or turkey pieces, cheese and mushrooms. Cook and stir over low heat till cheese melts and mixture is boiling. Turn chicken mixture into a 12x9x2-inch baking dish.

Arrange pinwheels cut side down, atop hot mixture.

Bake in 425 oven about 25 minutes till biscuits are browned.

SERVE THIS RIGHT OUT OF THE OVEN.

Notes from source:
*I have and STRONGLY suggest making a double batch of sauce. Also, to save some time, while you're sauteing the onion, I place the flour and milk in a blender for a second, and then put it in the saucepan. It thickens faster and there are no lumps. It just saves me time.

**I use a little more onion, and a little more chicken. Make sure you don't use too much chicken though because the pinwheels soak up the chicken mixture when it bakes a little.