Recipe: Tuna in Tulip Cups (Bisquick recipe)

TUNA IN TULIP CUPS

FOR THE CHEESE SAUCE:
1/4 cup butter or margarine
1/4 cup Bisquick Baking Mix
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 cup shredded sharp cheddar cheese (about 4 ounces)
FOR THE FILLING:
2 (6 1/2 ounce each) cans tuna drained
1/2 cup chopped salted peanuts
1/4 to 1/2 cup chopped celery
1/4 cup mayonnaise or salad dressing
2 tablespoons lemon juice
2 tablespoon chopped onion
FOR THE TULIP CUP DOUGH:
2 cups Bisquick Baking Mix
1/2 cup cold water
sliced pimento-stuffed green olives (optional garnish)

Preheat oven to 425 degrees. Grease 12 muffin pan cups.

TO MAKE THE THE CHEESE SAUCE:
Melt butter over low heat in saucepan. Blend in 1/4 cup baking mix and seasonings. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat, stirring constantly, until cheese in melted Cover to keep warm.

TO MAKE THE FILLING:
Mix tuna, peanuts, celery, mayonnaise, lemon juice, and onion; set aside.

TO PREPARE THE DOUGH:
Stir 2 cups baking mix and 1/2 cup water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough into a rectangle, 16x12 inches; cut into twelve 4-inch squares.

TO ASSEMBLE AND BAKE:
Place squares in prepared muffin cups. Spoon 1/3 cup tuna mixture into each. Pinch each corner of each square to form 4 points.

Bake 15-20 minutes.

TO SERVE:
Serve with warm cheese sauce. If you like, garnish each with sliced pimiento-stuffed green olives.

Servings: 6
Adapted from source: Bisquick