10 oz. buttermilk flaky biscuits
2 cans of Underwood chunky chicken spread
10 oz. frozen broccoli spears, cooked according to package
11 oz. condensed cheese soup
1/3 c. milk

On a floured surface, roll each biscuit into an oval shape 4 x 3 inch. Spread 2 tablespoon chicken spread over center of each biscuit. Place broccoli on biscuits so that flower ends extend beyond edge of roll. Fold ends of dough over broccoli so that they overlap. Pinch to seal together. Place biscuits on ungreased baking sheet. Bake at 375 degrees for 15 minutes until golden brown.

In small saucepan mix soup and milk. Heat to boiling, simmer 2 minutes stirring almost constantly. Serve sauce over biscuits. Makes 10 rollups.