Blueberry Pinwheels

Photo: flickr user norwichnuts

Ingredients

2 cups biscuit mix

2 tablespoons sugar

1 1/2 tablespoons grated orange peel

1/2 cup milk

1/4 cup butter or margarine -- melted

cup firmly packed brown sugar

1/2 teaspoon ground cinnamon

cup pecans -- chopped

1/4 cup frozen blueberries -- thawed and drained

1 cup sifted powdered sugar

2 tablespoons milk

Preparation

Combine biscuit mix, 2 tablespoons sugar, and orange peel in a mixing bowl; mix well. Stir 1/2 cup milk into flour mixture to make a moderately stiff dough.

Turn dough out onto a floured surface, kneading lightly until dough is smooth. Roll out to a 15- x 9 inch rectangle (about 1/4 inch thick); brush melted butter over dough, leaving a narrow margin on all sides.

Combine brown sugar, cinnamon, and pecans; sprinkle over dough. Sprinkle blueberries evenly over dough. Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut roll into 15 (1 inch) slices; place slices cut side down in a greased 9 inch round cake pan. Bake at 425 degrees F. for 25 minutes or until rolls are lightly browned. Combine powdered sugar and 2 tablespoons milk, mixing well; drizzle over warm rolls.

Yield: 15 servings.