TUNA CASSEROLE WITH CHEESE SWIRLS

"Easy, cheesy biscuit pinwheels glorify this creamy tuna dish."

1/3 cup chopped green bell pepper
1/3 cup chopped onion
3 tablespoons shortening
1/4 cup Bisquick baking mix
1 (10 3/4 ounce) can condensed cream of mushroom or celery soup
1 1/2 cups milk
1 (6 1/2 ounce) can tuna, drained
1 (8 1/2 ounce) can peas, drained
1 tablespoon lemon juice
FOR THE BISCUITS:
2 cups Bisquick baking mix
1/2 cup cold water
3/4 cup shredded process American cheese (about 3 ounces)

Heat oven to 425 degrees F.

Cook and stir green pepper and onion in hot shortening in 2 quart saucepan until tender.

Stir in 1/4 cup baking mix. Add soup; gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.

Stir in tuna, peas and lemon juice. Pour into oblong baking dish, 11x7 inches. Keep hot in oven while preparing biscuits.

Stir 2 cups baking mix and the water to a soft dough; beat vigorously 20 strokes. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.

Roll into rectangle, 15x9 inches; sprinkle with cheese. Roll up tightly, beginning at wide side. Seal well by pinching edge of dough into roll. Cut into twelve 1 1/4 inch slices; place cut sides down on tuna mixture.

Bake 20 to 25 minutes.

High Altitude (5000 feet): Heat oven to 450 degrees F. Bake 20 minutes.

Makes 4 to 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Bisquick Presents The Economical Main Dish Cookbook, not dated