Yield: 4 servings
Measure | Ingredient |
---|---|
2 cups | Sifted flour |
½ teaspoon | Salt |
3 teaspoons | Baking powder |
1 can | Tuna fish, drained & flaked |
½ cup | Celery. chopped |
2 tablespoons | Butter |
½ teaspoon | Seafood seasoning |
1 cup | Peas, cooked |
4 tablespoons | Shortening |
¾ cup | Milk |
2 tablespoons | Pimento, chopped |
\N \N | Salt to taste |
\N \N | Pepper to taste |
1 \N | Egg, lightly beaten |
BISCUIT DOUGH
FILLING
Sift together dry ingredients. Blend in shortening till flaky. Add milk gradually until it forms a soft ball. Roll out to a ⅜" thickness in a rectangle on a floured board.
Melt butter in a skillet and saute celery. Remove from heat and add tuna, pimento, peas, seasonings and lightly beaten egg. mix lightly but thoroughly. Spread over dough and roll up as with a jelly roll, shaping evenly and pinching ends to seal. Slice in 12 pieces and place, just touching, in a greased pan. Bake 20 minutes in a 400 degree F. oven.
Serve with either cheese sauce or cream of mushroom soup.
Mary Riemerman
Submitted By MARY RIEMERMAN On 02-26-95