by Kate Heyhoe
Oh goodie! Today, my husband and I will be lunching on "soup-and-pinwheels"—a hot, tasty spin on soup-and-sandwiches.
As I write this in Texas, we're colder than Stockholm, Sweden. That's just not right! Fortunately, I've stocked up on "flexible foods"—ingredients to get creative with whenever the weather changes, or for moments of spontaneous entertaining.
For these hearty pinwheels, I'm using sliced cheese and sandwich meat; mayo and grainy mustard; and caraway and poppy seeds, rolled up in crescent dough, then sliced and baked. Hot from the oven, they turn a simple soup into a festive meal. And these big, beefy pastries work magic when unexpected guests arrive, or for fueling the armchair quarterbacks in your house.
Complete recipe: Big 'n' Beefy Caraway-Poppy Seed Pinwheels
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