Tuna And Pickle Pinwheels Food

TUNA PINWHEELS

Steps:

• 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!

TUNA AND PICKLE PINWHEELS

Steps:

• Mix the mayo with the tuna. Spread on the tortilla. top with shredded lettuce. line with pickles and roll up the tortillas. Cut into 4-6 pieces. Will look like pinwheels. Don't forget to pack with an ice pack.

TUNA PINWHEELS

Steps:

• Add the cream cheese and dill weed to a small bowl and mix together until fully combined.
• Wash the cucumber in cold water, then cut it in half and chop half of it into small pieces.
• Spread ¼ of the mixture onto each tortilla.
• Spread ½ can of tuna onto each tortilla.
• Sprinkle ¼ of the cucumber chunks onto each tortilla.
• Starting at one end of each tortilla, start rolling, and roll until you meet the other end.
• Chill for 1 hour in the refrigerator.
• Cut into 1 inch pieces, arrange flat on a platter to serve.

MOTHERS BEST TUNA PINWHEELS

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.