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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I believe the recipe came out of a package of biscuit. Ingredients:
2 cups bisquick baking mix |
2/3 cup low-fat milk |
1/4 cup onion, chopped |
1 tablespoon butter |
2 (6 1/2 ounce) cans tuna, drained |
4 ounces mushrooms, drained |
1/2 teaspoon dill |
10 1/2 ounces cream of mushroom soup |
1/4 cup milk |
Directions:
1. Heat oven to 425°F.
2. Prepare dough using mix and 2/3 cup milk,.
3. according to package directions for biscuits.
4. Roll dough into a 18 X 10-inch rectangle.
5. Saute onions in butter.
6. Combine onions,tuna, mushrooms, and dill with 1/2 cup mushroom soup, reserving balance of soup.
7. Spread mixture over biscuit dough and roll up starting at wide edge.
8. Seal edges tightly by pinching two sides together.
9. Place on ungreased baking sheet with sealed edges down.
10. Cut slits on top and bake 15-20 minutes or until lightly browned.
11. Warm reserved soup and a 1/4 cup milk in a saucepan; pour over tuna roll and serve.
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