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Tuna Pinwheel Roll

A historical recipe from 133 Quicker Ways to Homemade, with Bisquick, by Betty Crocker (1959).

A historical recipe

133 Quicker Ways to Homemade, with Bisquick, by Betty Crocker (1959). Project Gutenberg eBook #61487.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From 133 Quicker Ways to Homemade, with Bisquick, by Betty Crocker (1959). Digitised by Project Gutenberg, eBook #61487 (https://www.gutenberg.org/ebooks/61487). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. two 7-oz.
  2. cans tuna, with 2 tbsp.
  3. oil ½ cup chopped onion ½ cup grated sharp cheese ¼ cup chopped parsley 1 tsp.
  4. celery salt ½ tsp.
  5. salt ¼ tsp.
  6. pepper 1 egg, slightly beaten Heat oven to 375° (quick mod.).
  7. Mix all ingredients except set aside 2 tbsp.
  8. of egg.
  9. Make Biscuit dough (recipe page 3).
  10. Roll into a rectangle, 15×10″.
  11. Spread with tuna filling.
  12. Roll like jelly roll, starting with wide side.
  13. Place on well greased baking sheet in ring shape, with seam side down.
  14. Pinch ends together.
  15. Slice 12 even slices almost to the center edge, leaving about 1″.
  16. Turn each piece on its side to show filling.
  17. Brush all over with remaining egg.
  18. Bake 25 to 30 min.
  19. Serve with Bleu Cheese Sauce: ½ cup Bleu cheese, crumbled, in 2 cups medium white sauce.
  20. 4 to 6 servings.