SALMON CHEESE SWIRLS

FOR THE CHEESE SWIRLS:
2 1/2 cups Bisquick, divided use (plus more for rolling dough)
2/3 cup milk
1/2 cup shredded cheese
FOR THE SALMON MIXTURE:
3 tablespoons chopped onion
1/3 cup chopped green pepper
3 tablespoons fat
1 teaspoon salt
1 (10 1/2 ounce) can condensed cream of celery or mushroom soup
1 1/2 cups milk
1 (7 ounce) can salmon, drained and flaked
1 cup cooked peas (or one 8 ounce can, drained)
1 tablespoon lemon juice

Preheat oven to 425 degrees F.

TO MAKE THE CHEESE SWIRLS:
Stir 2 1/4 cups Bisquick and milk together until soft dough forms. Place on surface generously sprinkled with Bisquick mix .Knead 10 times. Roll into 15 x 9 inch oblong. Spread with 1/2 cup grated cheese. Roll up beginning at wide side. Seal. Cut into 13 slices. Set aside.

TO MAKE THE SALMON MIXTURE:
Saute onion, pepper in hot fat until onion is golden.

Stir in salt and the remaining 1/4 cup Bisquick. Gradually stir in soup, milk. Bring to boil, boil 1 minute. Add salmon and peas, lemon juice.

Pour hot salmon mixture into an 11x7 inch baking dish; top with cheese swirls.

Bake 15-20 minutes.

Makes 6-8 servings
Source: Bisquick