two 7-oz. cans tuna, with 2 tbsp. oil ½ cup chopped onion ½ cup grated sharp cheese ¼ cup chopped parsley 1 tsp. celery salt ½ tsp. salt ¼ tsp. pepper 1 egg, slightly beaten
Heat oven to 375° (quick mod.). Mix all ingredients except set aside 2 tbsp. of egg. Make Biscuit dough (recipe [page 3]). Roll into a rectangle, 15×10″. Spread with tuna filling. Roll like jelly roll, starting with wide side. Place on well greased baking sheet in ring shape, with seam side down. Pinch ends together. Slice 12 even slices almost to the center edge, leaving about 1″. Turn each piece on its side to show filling. Brush all over with remaining egg. Bake 25 to 30 min. Serve with Bleu Cheese Sauce: ½ cup Bleu cheese, crumbled, in 2 cups medium white sauce. 4 to 6 servings.
Meat Turnovers
Heat oven to 450° (hot). Make Richer Biscuit dough (recipe [page 3]). Roll into rectangle, 18×10″. Cut in 8 pieces, 5×4½″. Place slice of cooked or canned meat on half of square. Spread with 1 tbsp. chili sauce or pickle relish. Fold dough over meat and seal edges with fork. Slit top. Bake about 15 min. on greased baking sheet. 4 to 8 servings.
Baked Meat Sandwich
1 lb. ground lean pork ½ cup chopped onion ¼ cup grated Parmesan cheese ½ cup grated Swiss cheese 1 large egg, beaten ¼ tsp. Tabasco sauce 1½ tsp. salt 2 tbsp. minced parsley
Heat oven to 400° (mod. hot). Cook pork and onion over low heat until no longer pink. (Do not brown. Stir with fork to break up as it cooks.) Cool. Mix in rest of ingredients. Add ¼ cup mayonnaise to Biscuit dough (recipe [page 3]). Mix well with fork. Spread half of dough in well greased square pan, 8×8×2″. Spread meat mixture over dough. Spread rest of dough over mixture. (The top will even out during baking.) Brush with beaten egg yolk to give crusty glaze. Bake 25 to 30 min. Cut in slices about ½″ thick and serve hot or cold.