TUNA FISH PINWHEELS RECIPES

Name: Mothers Best Tuna Pinwheels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups flour; 2 1/4 teaspoons baking powder; 3/4 teaspoon salt; 3 tablespoons shortening; 1/2 cup milk; 1 tablespoon milk; 1 1/4 cups tuna, 7 oz can; 1/2 cup celery, finely diced; 1 teaspoon onion, grated; 2 tablespoons parsley, diced; 6 tablespoons cream of mushroom soup; 1/4 cup milk; 7/8 cup cream of mushroom soup; 1/2 cup American cheese, grated

MOTHERS BEST TUNA PINWHEELS RECIPE - FOOD.COM

Mothers Best Tuna Pinwheels Recipe - Food.com image

Make and share this Mothers Best Tuna Pinwheels recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
1/2 cup milk
1 tablespoon milk
1 1/4 cups tuna, 7 oz can
1/2 cup celery, finely diced
1 teaspoon onion, grated
2 tablespoons parsley, diced
6 tablespoons cream of mushroom soup
1/4 cup milk
7/8 cup cream of mushroom soup
1/2 cup American cheese, grated

Steps:

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.

Nutrition Facts : Calories 323.5, FatContent 14.1, SaturatedFatContent 4.1, CholesterolContent 6.9, SodiumContent 940.6, CarbohydrateContent 41.8, FiberContent 1.6, SugarContent 1, ProteinContent 7.2

TUNA PINWHEELS | JUST A PINCH RECIPES

Tuna Pinwheels | Just A Pinch Recipes image

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

Provided by Pat Duran @kitchenChatter

Categories Fish

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 pound(s) pkg. frozen peas, thawed and divided
12 ounce(s) can albacore tuna in water, drained,flaked
10 ounce(s) 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 ounce(s) can mushroom soup, undiluted
1/2 cup(s) milk
8 ounce(s) reserved peas

Steps:

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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