Tuna Pinwheels

Pat Duran

By
@kitchenChatter

Cooking class recipe, from when I taught cooking to the 8 th grade students.


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Comments:

Serves:

8 to 10 servings

Prep:

25 Min

Cook:

25 Min

Ingredients

1 lb
pkg. frozen peas, thawed and divided
12 oz
can albacore tuna in water, drained,flaked
10 oz
can cream of mushroom soup, undiluted
1
recipe, from box for bisquick rolled biscuits
Note:
1 1/4 c. of leftover chicken ,turkey, scrambled beef or pork can be used instead of tuna or shrimp

SAUCE:

10 oz
can mushroom soup, undiluted
1/2 c
milk
8 oz
reserved peas

Directions Step-By-Step

1
Heat oven to 450^. Cover peas with boiling water and heat to boiling, drain immediately. Combine 1/2 the peas with the tuna and soup. Set aside.
Prepare Bisquick mix according to package directions for rolled biscuits. Roll into a 15 inch square- 1/2 inch thick. Spread with the tuna mixture; roll as for a jelly roll. Seal edge. Cut roll into 16 slices 3/4 inch thick; place cut side down on greased baking sheet. Bake 22 to 25 minutes or until golden brown. Serve with sauce on top of each serving.
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Sauce:
Combine reserved peas, soup and 1/2 cup of milk; blend well. Place over low heat, stir occasionally until hot.
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Note:
Other soup may be used in the sauce. Try cream of shrimp, celery or cheese or cream of chicken- you see where I'm going -experiment already!

About this Recipe

Course/Dish: Fish, Gravies
Other Tags: Quick & Easy, For Kids, Healthy