Ball Park Pinwheels


  • 1 20-oz. can Loma Linda Linketts
  • 1/4 c. onion, finely diced
  • 1 clove garlic, minced
  • 1 4-oz. can chopped green chillies
  • 2 Tbsp. jalapeño nacho slices, diced
  • 1 Tbsp. original Cholula sauce
  • 1 tsp. chili powder
  • 1/2 c. green olives, sliced
  • 1 tsp. agave nectar
  • 1 can refrigerated biscuit dough


  1. Drain Loma Linda® Linketts™ and pulse in a food processor until mashed or use a fork or hand masher.
  2. Place in small bowl, then add remaining ingredients, except dough.
  3. Open the can of biscuit dough and separate. Roll out each biscuit to 4 x 6. Spread 2 to 3 tablespoons filling mixture evenly on top.
  4. Roll up like a jelly roll and slice into 6 equal pieces.
  5. Place on a baking sheet that has been lined with parchment paper, or use a Silpat baking mat. Bake at 400 degrees for 10 minutes.


Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.