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Tuna Roll

American.Kitchen's picture
Ingredients
  Chopped onion 2 Tablespoon
  Vegetable shortening 2 Tablespoon
  Flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Dried marjoram 1⁄8 Teaspoon
  Dried thyme 1⁄8 Teaspoon
  Pepper 1 Dash
  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)
Directions

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.
Seal edges.
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.

Recipe Summary

Cuisine: 
Japanese
Course: 
Snack
Method: 
Baked
Ingredient: 
Fish
Interest: 
Party

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