This is a nice, easy dinner>>>>>>>>>>>>>>>>>>>>

1 batch Biscuit dough, made with Better Batter Gluten Free Pancake and Biscuit Mix, allowed to sit at least 1 minute to thicken to rolling capacity

2 tbsp extra virgin olive oil
1 small onion, halved and thinly sliced.
3 cloves garlic minced
1 lb ground beef
1 tsp dried basil
1 tsp dried parsley
1 tsp dried marjoram
1/2 tsp black pepper

Preheat oven to 375.

Prepare biscuit dough as directed on box. Flour a rolling surface (like a piece of plastic wrap or a rolling sheet) and place the dough on the lightly floured surface. Press the dough out to a rectangle about 1/4-1/2 inch thick – about 9×12 inches.

Prepare filling: Heat olive oil in skillet over medium heat. Add onion and garlic and saute for about 3-4 minutes, or until onion softens and becomes translucent. Add ground beef beef, basil, parsley, marjoram, and pepper and cook, stirring constantly, until the meat is fully cooked and finely crumbled.

Evenly spread the cooked beef mixture onto the prepared biscuit dough, leaving about a half inch margin on the top and bottom (long) edges. Press lightly to compress and make beef stick to the dough. Working carefully, using the rolling surface as support, roll up the dough along the long side (as if you were making a jelly roll). Gently pinch the edges together and, using a serrated knife, cut the roll into 8 roughly 1/2 inch slices.

Place the slices cut side down on a sprayed baking/cookie sheet (we like to line the sheet with parchment). Bake 13-16 minutes, or until golden brown.