TUNA FISH PIE WITH CHEESE ROLLS

FOR THE TUNA MIXTURE:
3 tablespoons butter
3 tablespoons chopped onion
1 cup chopped bell pepper
3 tablespoons flour
1 2/3 cups milk
1/2 teaspoon salt
1 tablespoon lemon juice
1 (10 oz) can tuna, drained
FOR THE CHEESE ROLLS:
1 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shortening
1/2 cup milk
3/4 cup shredded cheddar cheese
1 (2 oz) jar pimiento, chopped, drained

Preheat oven to 400 degrees F. Butter an 11x7-inch baking dish.

TO PREPARE THE TUNA MIXTURE:
Melt butter in a medium saucepan. Add onion and pepper. Cook over low heat until soft.

Add 3 tablespoons flour. Stir until well-blended. Add 1 2/3 cups milk slowly, stirring constantly until thick and smooth. Add 1/2 teaspoon salt, lemon juice and tuna. Pour into prepared baking dish.

TO PREPARE THE CHEESE ROLLS:
Sift 1 1/2 cups flour, baking powder, 1/2 teaspoon salt and pepper into a mixing bowl. Add shortening and mix with a fork. Add 1/2 cup milk to make soft dough. Toss lightly on floured board until smooth. Roll out into a rectangle 8x12 inches. Sprinkle with cheese and pimiento and roll as jelly roll. Slice 1 inch thick.

Lay cheese rolls on tuna mixture with ring side up.

Bake in preheated 400 F oven for 12-15 minutes or until brown.

Servings: 12
Source: Voila! by the Jr League of Lafayette, LA