Recipe by Croce
My mom made these for me while I was growing up. I still make them today - 45 years later! Easy to make and great tasting. You can use lowfat ingredients without changing the taste. You can also adjust ingredients to your liking. My wife adds chopped onions. This recipe is quite flexible.
- 1 (6 1/2 ounce) can tuna in water (drained)
- 1 large egg
- 1⁄4 cup finely chopped celery
- 1⁄4 cup fine dry breadcrumb
- 1 cup Bisquick baking mix
- 1 cup milk
- 0.5 (10 1/2 ounce) can cream of mushroom soup
Directions See How It's Made
- Preheat oven to 400 degrees.
- In a bowl, mix the tuna, egg and celery completely.
- Slowly add breadcrumbs to tuna mixture while stirring until mixture binds. Adjust amount of breadcrumbs as needed. Set aside.
- In a second bowl stir Bisquick with fork until smooth. Slowly add milk until a dough forms that is suitable for rolling. You shouldn't need all the milk. Add more Bisquick if you need to adjust consistency.
- Roll out dough until thin and cut into two squares. Place tuna mixture in the middle of each dough square. Leave enough dough to allow folding the corners over to seal top and edges. Tuna mixture should be completely sealed in the dough.
- Place rolls on greased baking pan. Bake at 400 degrees until top of dough is golden brown, about 25-30 minute.
- While rolls are baking, in a saucepan, heat up mushroom soup, adding water a little at a time until a nice consistency is reached for pouring over the finished rolls. Don't make it too thin.
- When rolls finish baking, serve hot with mushroom sauce poured over the top. Enjoy.