Tuna Cheese Whirl Casserole

Ingredients

• 2 cups biscuit mix 
• 2 tablespoons butter 
• 6 ounce tuna drained canned
• 10.8 ounce cream of mushroom soup canned
• 0.3 cup bell pepper green chopped
• 1.7 cups milk 
• 1 tablespoon onion chopped
• 1 tablespoon pimento chopped
• 8 ounce creamy pimiento cheese sliced

Equipment

• bowl
• sauce pan
• oven
• casserole dish

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2 or 2 quart casserole dish.
2. In a small bowl, combine baking mix with 2/3 cup milk and knead until the dough pulls together. Turn the dough onto a floured surface and form into a rectangle 1/4 to 1/2 inches thick. Arrange 1/2 of the pimento cheese and the pimentos on the dough and roll up the dough lengthwise.
3. Cut the roll into 6 equal portions.
4. In a large saucepan, cook onions and bell pepper in butter until soft.
5. Pour soup into the saucepan, along with 1 cup milk, tuna, and 1/2 of the pimento cheese. Cook the mixture over a medium heat until the cheese is melted.
6. Pour the mixture into the prepared casserole dish. Arrange the 6 slices of dough, cut-side down, on top of the sauce in the casserole dish. Push the dough into the sauce.
7. Bake in preheated oven for 25 minutes or until whirls are golden brown.