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tuna pinwheels

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Cooking class recipe, from when I taught cooking to the 8 th grade students.

(1 rating)
yield 8 to 10 servings
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For tuna pinwheels

  • 1 lb
    pkg. frozen peas, thawed and divided
  • 12 oz
    can albacore tuna in water, drained,flaked
  • 10 oz
    can cream of mushroom soup, undiluted
  • 1
    recipe, from box for bisquick rolled biscuits
  • Note:
    1 1/4 c. of leftover chicken ,turkey, scrambled beef or pork can be used instead of tuna or shrimp
  • SAUCE:
  • 10 oz
    can mushroom soup, undiluted
  • 1/2 c
    milk
  • 8 oz
    reserved peas

How To Make tuna pinwheels

  • 1
    Heat oven to 450^. Cover peas with boiling water and heat to boiling, drain immediately. Combine 1/2 the peas with the tuna and soup. Set aside. Prepare Bisquick mix according to package directions for rolled biscuits. Roll into a 15 inch square- 1/2 inch thick. Spread with the tuna mixture; roll as for a jelly roll. Seal edge. Cut roll into 16 slices 3/4 inch thick; place cut side down on greased baking sheet. Bake 22 to 25 minutes or until golden brown. Serve with sauce on top of each serving. --- Sauce: Combine reserved peas, soup and 1/2 cup of milk; blend well. Place over low heat, stir occasionally until hot. --- Note: Other soup may be used in the sauce. Try cream of shrimp, celery or cheese or cream of chicken- you see where I'm going -experiment already!
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