Tuna pinwheels

If you have never made these before let me give you a quick rundown on what I do. Take your favorite biscuit recipe and roll it into a rectangle (mine is usually 10"x14") with the dough about 1/2" thick. **I will be posting my biscuit recipe probably in 2 weeks. In a separate bowl mix together 2 cans of drained Tuna fish, 1 tsp. of lemon juice, onion powder and 1/2 can of Cream of Mushroom soup. Spread on top of the biscuit rectangle. Roll up the long side Jelly-roll style, and then slice in 1/2" slices. Place on a greased cookie sheet. Bake at 380 (F) until golden brown--15 to 25 minutes. To serve, warm up 1 1/2 cans of Cream of mushroom soup, with 1 1/2 cans of water. Ladle soup over hot pinwheels--enjoy!

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