2 T. diced onion
3 T. diced green pepper
2 T. butter or margarine, melted
3 T. all-purpose flour
1 C. milk
1-10 3/4 oz. can condensed cream of chicken soup, undiluted
1-9 1/4 oz. can white tuna in water, drained and flaked
1 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 1/2 T. shortening
1/3 C. milk
1/2 C. (2 oz.) shredded Cheddar cheese

Saute onion and green pepper in butter over medium heat 2 minutes. Add 3 tablespoons flour; cook 1 minute, stirring constantly, Add 1 cup mil, chicken soup and tuna; stir until smooth. Spoon into a lightly greased 8″ square baking dish; set aside. Combine 1 cup all-purpose flour, baking powder and salt; cut in shortening until mixture resembles course meal. Add 1/3 cup milk; stir with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface; roll to a 10×8″ rectangle. Sprinkle with cheese. Roll up dough jellyroll fashion, starting at long side; cut into 12 slices. Arrange on top of tuna mixture. Bake at 400* for 25 minutes or until lightly browned.

Makes 6 servings.