425°

2 cups biscuit mix
2/3 cup milk
1/4 cup chopped onion
1 tablespoon butter or margarine
2 7-ounce cans tuna, drained and flaked
Small can chopped mushrooms, drained
1/2 teaspoon dried dill weed
10 1/2-ounce can condensed cream of mushroom soup
1/4 cup milk

Heat oven to 425°. Prepare dough, using mix and 2/3 cup milk, according to package directions. Roll dough into a 18×10-inch rectangle. Sauté onions in butter. Combine onions, tuna, mushrooms and dill weed with 1/2 cup of the mushroom sop, reserving balance of soup. Spread mixture over biscuit dough and roll up, beginning at the wide side. Seal edges tightly by pinching two sides together. Place on a greased baking sheet with sealed edge down. Cut slits on top and bake 15 to 20 minutes – until lightly browned. Warm reserved soup and 1/4 cup milk, pour over tuna roll and serve.

SERVES 6 • PREPARATION TIME 35 MIN.

Approximate calories per serving… 350

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© 1973 Curtin Publications, Inc., New York, N.Y. PRINTED in U.S.A.