Easy tuna fish roll-ups*
4 servings
Ingredients
| Quantity | 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 |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | Egg, lightly beaten | |
Directions
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
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