|Chopped onion||2 Tablespoon|
|Vegetable shortening||2 Tablespoon|
|Dried marjoram||1⁄8 Teaspoon|
|Dried thyme||1⁄8 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Tuna||1 Can (10 oz), drained|
|Chopped parsley||1 Tablespoon|
|Egg||1 , slightly beaten|
|Cheese biscuit dough||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Condensed cheddar cheese soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Frozen mixed vegetables||10 Ounce, cooked, drained (1 Package)|
In large saucepan, cook onion in vegetable shortening until tender.
Stir in flour and seasonings.
Add the 1/4 cup milk and stir until sauce thickens and bubbles.
Stir in tuna, parsley, and egg.
Roll out Cheese Biscuit Dough on lightly floured surface to 12x7 inch rectangle.
Spread tuna mixture evenly down center of dough lengthwise.
Moisten edges; fold dough toward center over filling.
Place, seam side down, on greased baking sheet.
Bake at 400° for 25 to 30 minutes.
In saucepan, combine soup, the remaining 1/2 cup milk, and the vegetables; heat.
Slice tuna roll; top with sauce.
Cheese Biscuit Dough: In mixing bowl, combine 1 cup sifted flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
Cut in 1/3 cup vegetable shortening and 1/4 cup shredded cheddar cheese until mixture resembles coarse meal.
Add 1/3 cup milk; stir just until moistened and dough holds together.
Place on lightly floured surface; knead about 8 times, until smooth.