TexMex meets the West Coast in Meatrolls

In a large frypan, sauté until brown:
5-10 cloves of garlic, peeled and sliced thin,
1 pound of chicken thighs, de-boned, cut into small pieces,
1 pound stew beef, cut into <½ inch pieces season with pepper (no salt),

When the meat is nearly done, add:
1 tsp chicken bouillon base.
½ tsp hickory smoke flavoring
½ cup catsup
1 tsp dark chili powder
1 tsp Italian seasoning

Assembly:

Make the dough:
3 cups Bisquik
½ cup water
1 tsp chili powder
¾ tsp dried oregano

Roll out on a very well-floured board (or onto cheesecloth or parchment paper; this stuff is sticky!) into a sheet 15” x 20”. Mark a line 3” or so from the far end: don’t add any fillings to the last 3” of the bread: that will be used to close the roll and hold it closed.

Cover the dough (except a 1” border and the last 3” noted above) with the meat mixture.

Cover with:
1 cup of shredded or grated parmesan cheese. (Do not use the powdered stuff in a can from Kraft. Eww.)
Seasoning to taste: Essence is nice.

½ cup frozen veggies (your choice) thawed to room temperature.

Roll the loaded dough up from the full side towards the empty 3” end. Seal the ends as you’re rolling so that the stuffing doesn’t roll out. You should have a roll about 4” in diameter and about 16” long. Cover with shredded cheese: cheddar, Parmesan or both.

Bake at 350 until the top is dark (expect 20 minutes: I cook it until a thermometer in the center has hit 135 - 140 degrees). Do NOT be surprised if the bisquik dough hasn’t held together on top.

Remove from oven and let it cool completely. Then slice into single servings (I cut it into about six 2” slices). Put each slice in a freezer bag or heavy duty sandwich bag, and freeze until needed. Microwave on a small plate and serve, or eat it while you’re running off to do something exciting.