tuna pinwheels
Cooking class recipe, from when I taught cooking to the 8 th grade students.
prep time
25 Min
cook time
25 Min
method
Bake
yield
8 to 10 servings
Ingredients
- 1 pound pkg. frozen peas, thawed and divided
- 12 ounces can albacore tuna in water, drained,flaked
- 10 ounces 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 ounces can mushroom soup, undiluted
- 1/2 cup milk
- 8 ounces reserved peas
How To Make tuna pinwheels
-
Step 1Heat 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. --- Sauce: Combine reserved peas, soup and 1/2 cup of milk; blend well. Place over low heat, stir occasionally until hot. --- 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!
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