Mothers Best Tuna Pinwheels
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 354.88 ml flour
- 11.09 ml baking powder
- 3.69 ml salt
- 44.37 ml shortening
- 118.29 ml milk
- 14.79 ml milk
- 295.73 ml tuna, 7 oz can
- 118.29 ml celery, finely diced
- 4.92 ml onion, grated
- 29.58 ml parsley, diced
- 88.74 ml cream of mushroom soup
-
SAUCE
- 59.14 ml milk
- 207.01 ml cream of mushroom soup
- 118.29 ml American cheese, grated
directions
- Preheat oven to 400 degrees Fahrenheit.
- Sift flour, baking powder, and salt together.
- Blend in shortening.
- When mixture looks like coarse corn meal, add milk.
- Turn onto floured board.
- Roll out into a sheet 8 inches square.
- Mix tuna, celery, onion, parsley, and 6 tablespoons cream of mushroom soup together. Cover dough.
- Roll up like a jelly roll.
- Cut into 8 slices.
- Place slices close together on a greased baking sheet, cut side down.
- Bake 30 minutes or until brown.
- Meanwhile, for the sauce, heat milk and rest of can of cream of mushroom soup.
- Stir in cheese and cook until bubbly, stirring constantly.
- Serve sauce over pinwheels.
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