Tuna Roll Up
Submitted by kayto
Tuna salad rolled up in biscuit dough, sliced into pinwheels, and baked until golden. Served with creamy mushroom sauce, these easy tuna roll-ups make a cozy weeknight dinner the whole family will love.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minRemember those nights when Mom pulled something warm and golden out of the oven and the whole kitchen smelled like comfort?
That’s this recipe.
Lemon-spiked tuna salad with celery and mayo gets spread over rolled-out biscuit dough, then wrapped up jelly-roll style and sliced into thick pinwheels.
A quick bake and they come out puffy, flaky, and golden, ready to be drowned in a simple mushroom sauce.
It’s the kind of budget-friendly, pantry-raid supper that feeds a crowd without breaking a sweat.
Pro Tips
- Use canned biscuit dough for a shortcut: let it sit at room temperature for 30 minutes, then press the biscuits together and roll them flat
- Squeeze the tuna dry before mixing so the dough doesn’t get soggy
- Seal the edges of the roll tightly before slicing so the filling stays put
- A sharp serrated knife gives you the cleanest pinwheel slices
Ingredients
Directions
Drain tuna and break into chunks.
Mix in lemon juice, celery and mayonnaise.
Prepare biscuit dough and roll out about ¼ inch thick.
Spread tuna mixture over dough and rollup as for jelly roll; seal edges.
Cut into 1 inch slices.
Bake on greased cookie sheet 425 for about 15 to 20 minutes.
Serve with mushroom sauce.
You can also use 1 can of biscuits, opened and left sitting at room temperature for about ½ hour punch all together and then roll out.
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