Ingredients
3 tablespoons chopped onion3 tablespoons chopped green pepper1/3 cup butter1/3 cup all-purpose flour3 cups milk1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (12 ounces) tuna, drained and flaked1 tablespoon lemon juice1 teaspoon saltDOUGH:2 cups biscuit/baking mix1/2 cup milk1/2 cup shredded cheddar cheese1/2 cup diced pimientos1/4 cup minced fresh parsley1 egg2 teaspoons water
Preparation
In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir 2 minutes. Remove from heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13x9-in. baking dish.
Preheat oven to 400°. For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12x9-in. rectangle. Sprinkle with cheese, pimientos and parsley. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. slices; place over tuna mixture. Beat egg and water; brush over the swirls.
Bake, uncovered, 20-25 minutes or until top is lightly browned.
