Ingredients
- 1/3 cup chopped green pepper
- 1/3 cup chopped onion
- 3 tablespoons shortening
- 1/4 cup Bisquick baking mix
- 1 can (10 3/4 oz) condensed cream of mushroom or celery soup
- 1 1/2 cups milk
- 1 can ( 6 1/2 oz) tuna,drained
- 1 can (8 1/2 oz) peas,drained
- 1 tablespoon lemon juice
- 2 cups Bisquick baking mix
- 1/2 cup cold water
- 3/4 cup shreeded process American cheese (about 3 oz)
Preparation
Step 1
Heat oven to 425.Cook and stir green pepper and onion in hot shortening in 2-quart saucepan until tender.Stir in 1/4 cup baking mix.Add soup;gradually stir in milk.Heat to boiling,over medium heat,stirring constantly.Boil and stir 1 minute.Stir in tuna,peas,and lemon juice.Pour into oblong baking dish,11 3/4 x 7 1/2 x 1 3/4 inches.Keep hot in over while preparing biscuits.
Stir 2 cups baking mix and the water to a soft dough;beat vigorousely 20 strokes.Gently smooth dough into a ball on floured cloth-covered board.Knead 5 times.Roll into rectangle,15x9 inches;sprinkle with cheese.Roll up tightly,beginning at wide side.Seal evenly by pinching edge of dough into roll.Cut into twelve 1 1/4 inche slices;place cut sides down on tuna mixture.Bake 20 to 25 minutes.