Tuesday, July 24, 2012

Dinner Roll-Ups

We usually call these Tuna Roll-Ups, but you could probably use any cooked or canned meat, as well as your preference of cream soup.  In fact, let's have a Roll-Up Challenge!  Try a different meat/soup combination and tell us all how it turned out!

Tuna Roll-Ups
1 recipe Flaky Buttermilk Biscuits
1 can condensed cream of chicken soup
2 cans (5 oz. each) tuna
1 tsp. lemon juice
1/4 - 1/2 cup water

Make Flaky Buttermilk Biscuits according to recipe, except roll into a 16x10" rectangle. Spread 1/2 cup condensed soup over biscuit dough, leaving about 1" on the lengthwise side furthest from you without any soup.  Open cans of tuna and drain.  Flake and sprinkle with your fingers over the rolled out dough/soup.  Roll up lengthwise, like cinnamon rolls.  Seal the portion of dough to the roll that didn't have any soup on it.  Cut into approximately 1 1/2" slices, making 10 roll-ups.  Place each roll-up on a parchment-lined baking pan.  Bake in a preheated 400 degree oven for 15-20 minutes, or until biscuits are golden brown.

In a medium saucepan, mix remaining soup, lemon juice, and enough water until gravy consistency.  Heat and serve over roll-ups. Makes approximately 1 cup gravy.

We always serve these with green beans, but they would be good with any side vegetable or green salad.

WW PointsPlus:  5 points per roll-up + 1 T. gravy

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