Tuna Roly Poly

• Tuna Roly Poly
• 
  
• 2 cups biscuit mix (Bisquick, Pioneer, etc.)
• 2/3 cup milk
• 1 can (6 1/2 to 7 ounces) tuna, drained and flaked
• 1 cup finely chopped celery
• 1/4 cups chopped stuffed green olives
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1/3 cup milk
• 1 tablespoon finely chopped green onion tops

Preparation:

Combine biscuit mix and 2/3 cup milk; mix, following directions on the biscuit mix label. On a floured surface, pat or roll out dough to an 8x10-inch rectangle.

Combine tuna, celery, olives, mayonnaise, and sour cream; spread evenly over the dough. Beginning at one end, roll up jelly-roll fashion. Pinch edges to seal.

Slice crosswise into 8 even-sized rounds. Place rounds on a greased baking sheet. Bake at 400° for 15 minutes, until golden brown.

Make mushroom sauce. In a saucepan, combine cream of mushroom soup and milk; heat over medium heat until bubbly. Add chopped chives or green onion tops. Serve with tuna roly poly.
Serves 4

* Diana Rattray

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