|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.
Serving size: Complete recipe
Calories 3828 Calories from Fat 1965
% Daily Value*
Total Fat 222 g340.8%
Saturated Fat 79.8 g399.2%
Trans Fat 3.9 g
Cholesterol 354.8 mg118.3%
Sodium 6248.2 mg260.3%
Total Carbohydrates 326 g108.6%
Dietary Fiber 15.1 g60.4%
Sugars 50.5 g
Protein 137 g274.8%
Vitamin A 484% Vitamin C 87.1%
Calcium 51.5% Iron 53.1%
*Based on a 2000 Calorie diet