Filling:

1/4 c. diced celery
1 tbsp. minced onions
2 tbsp. green peppers, diced
1 tbsp. butter
1 c. white sauce
2 cans drained tuna (water-packed)
1/4 c. colby or cheddar cheese, shredded
3 tbsp. parmesan cheese
Biscuits*

Sauté onions, celery and peppers in butter. Cook until light brown. Remove from head and add tuna and 1 cup white sauce. Mix well. Spread filling onto biscuit rectangle. Roll jelly roll fashion and cut into 1 inch slices. Put in 9x13-inch greased pan.

Bake at 375°F for 15 to 20 minutes. Remove from oven and put remaining sauce on top. Grate added cheese on top if you want. Return to oven for 5 minutes. Remove and allow to cool 10 minutes before serving.

Serves 4 to 6.

*Use any biscuit recipe or mix. Use recipe that makes 9 to 12 biscuits. After kneading, roll biscuit dough out to 12x16-inch rectangle.

White Sauce:

4 tbsp. butter, melted
4 tbsp. flour
2 c. milk

Mix 4 Tbsp. melted butter with 4 Tbsp. flour. Mix in 2 cups milk. Blend well. Stir over medium heat until thick. Use 1 cup for filling, rest for topping. Mix cheeses into white sauce.