- 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
Serves 4
* Diana Rattray
southernfood.about.com
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