Tuna Casserole with Cheese Swirls (aka Tuna Roll-Ups)

Ingredients:

⅓ C. chopped onion
3 T. shortening
¼ C. Bisquick baking mix
1 can (10 ¾ oz.) condensed cream of mushroom soup
1½ C. milk
1 can (6½ oz.) tuna, drained
1 can (8½ oz) peas, drained
2 C. Bisquick baking mix
½ C. cold water
¾ C. shredded mozzarella

Directions:
Preheat oven to 425° F.
Tuna Mixture:

1. Cook onion in hot shortening in a 2-quart sauce pan until tender.
2. Stir in ¼ cup baking mix.
3. Add soup; gradually stir in milk.
4. Heat to boiling over medium heat, stirring constantly.
5. Boil and stir 1 minute.
6. Stir in tuna and peas.
7. Pour into oblong baking dish, 11x7-inches.
8. Keep hot in oven while preparing biscuits.

Biscuits:

1. Stir 2 cups baking mix and ½ cup cold water to make a soft dough; beat vigorously 20 strokes.
2. Gently smooth dough to a ball on flour covered board.
3. Knead 5 times.
4. Roll into a rectangle; 15"x9"; sprinkle with cheese
5. Roll up tightly, starting with the long side.
6. Seal well by pinching edge of dough into roll.
7. Cut into twelve 1¼ slices; place cut side down on tuna mixture.

Bake 20-25 minutes;
4 to 6 servings

Chicken Casserole Variation:
Substitute Cream of Chicken soup for Cream of Mushroom, and shredded chicken for tuna.