1/3 c. chopped green pepper
1/3 c. chopped onion
3 tbsp. butter
1/4 c. Bisquick
1 can cream of celery soup
1 1/2 c. milk
1 (6 1/2 oz.) can tuna, drained
1 c. peas
1 tbsp. lemon juice
1/2 c. cold water
3/4 c. shredded Cheddar cheese

Saute green pepper and onion in butter until soft, in a 2 quart saucepan. Stir in 1/4 cup Bisquick. Add soup and milk. Heat to boiling. Add tuna, cooked peas and lemon juice. Pour into 11 x 7 inch pan.

Stir together 2 cups Bisquick and water to make a soft dough. Knead dough and roll out on pastry cloth into an oblong shape. Sprinkle with grated cheese. Roll up the dough like a jelly roll and slice about 1 inch widths. Place biscuit pinwheels in tuna mixture and bake at 425 degrees for 20-25 minutes, until biscuits are golden.