1/3 c. chopped green pepper
3 tbsp. shortening
1 can cream of mushroom or celery soup
1 can tuna, drained
2 c. Bisquick baking mix
3/4 c. shredded processed American cheese
1/3 c. chopped onion
1/4 c. Bisquick baking mix
1 1/2 c. milk
1 (8 oz.) can peas, drained
1 tbsp. lemon juice
1/2 c. cold water

Heat oven to 425 degrees. Cook and stir green pepper and onion in hot shortening in 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 1 minute. Stir in peas, tuna and lemon juice. Pour into 7"x11" baking dish. Keep hot in oven while preparing biscuits.

Stir 2 cups baking mix and water to a soft dough; beat vigorously 20 strokes. Gently smooth dough into a ball on floured board. Knead 5 times. Roll into 9"x15" rectangle and sprinkle with cheese. Roll up tightly, jelly roll style, beginning at wide side. Seal well. Cut into 12 slices and place on tuna mixture. Bake 20 to 25 minutes.