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Tuna Cheese Swirls

2 (7 oz.) cans tuna
1/2 (10 oz.) pkg. peas (1 c.)
1/2 c. chopped onion
2 tbsp. margarine or cooking oil
1 (10 3/4 oz.) can condensed cheddar cheese soup
1/4 tsp. salt
2 c. biscuit mix
2/3 c. milk

Drain and flake tuna. Cook peas and onion in margarine or cooking oil until tender. Stir in 1/2 cup of undiluted soup and the salt. Fold in tuna. Prepare biscuit mix by adding milk and mixing with fork. Knead dough about 5 times on lightly floured board. Roll into 9x12-inch rectangle. Spread tuna mixture evenly over biscuits mixture. Roll up jelly-roll fashion starting at narrow edge. Cut into slices about 1/2 inch thick. Place slices in greased shallow 1 1/2-quart casserole. Bake in 400 degree oven about 25 minutes or until dough is done and lightly browned. Combine remaining soup and 1/4 cup milk; heat. Serve with tuna rolls. Makes 6 servings.

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