1/3 c. chopped green peppers
1/3 c. chopped onion
3 tbsp. shortening
1/4 c. Bisquick baking mix
1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 c. milk
1 can (6 1/2 oz.) tuna, drained
1 (16 oz.) can peas and carrots, drained
1 tbsp. lemon juice
2 c. Bisquick baking mix
1/2 c. cold water
3/4 to 1 c. shredded American cheese

Heat oven to 425 degrees.

Cook and stir green pepper and onions in hot shortening in 2 quart saucepan until tender. Stir in 1/4 cup baking mix. Add soup. Gradually stir in milk, heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in tuna, peas and lemon juice. Pour into oblong baking dish, 11 3/4 x 7 1/2 inches. Keep hot in oven while preparing biscuits. Stir in 2 cups baking mix and water to a soft dough into a ball. Flour board, knead 5 times, roll into rectangle, 15 x 9 inches. Sprinkle with cheese, roll up tightly, beginning at wide side. Seal well by pinching edges of dough. Cut into twelve 1 1/4 inch slices. Place cut sides down on tuna mixture. Bake 20-25 minutes. 4-6 servings.