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1
In a large frying pan, brown the grnd beef, together with the onions, pepper and celery, stirring occasionally and breaking up meat crumbles till almost no pink color remains.
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2
Add in the garlic and cook, stirring, 1 more minute.
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3
Drain off fat.
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4
Stir in ketchup, barbecue sauce, water, baked beans and their liquid, warm pepper sauce and salt and pepper to taste, and heat through till simmering.
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5
Measure and set aside 11/2 c. of mix.
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6
Add in the butter beans to the remaining mix and pour into a 9-by 13-inch baking dish.
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7
Preheat oven to 375 degrees.
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8
Unroll crescent-roll dough, but don't separate it.
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9
Stir olives into set-aside meat mix and spread over the rectangle of dough, leaving uncovered a strip about 11/2 inches wide along one long side.
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10
Starting with the covered long edge, roll the dough into a long cylinder.
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11
Cut the roll gently into 8 to 10 spirals and arrange these over the mix in the pan.
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12
Bake about 25 min, or possibly till the rolls are golden.
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13
NOTES :This recipe is adapted from a Pillsbury Bake-Off winner.
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14
Although it isn't very time-consuming, it is the most time-consuming of today's batch.
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15
You can cut back the prep work, if desired, by substituting minced frzn onions (1 c.) for the fresh onion, minced frzn green pepper (1/2 c.) for the fresh pepper and a tsp.
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16
of bottled garlic for the fresh garlic - and skipping the celery altogether.
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17
Note, too, which you can buy olives already sliced.
