1/3 c. chopped green pepper
1/4 c. chopped onion
1/4 c. butter
2 tbsp. enriched flour
1/2 tsp. salt
1 (1 lb.) can (2 c.) tomatoes
1 1/2 c. shredded process American cheese
1 c. cooked cleaned shrimp
3/4 c. drained cooked or canned peas
1 recipe Pinwheel Biscuits

Cook green pepper and onion in butter until tender but not brown. Blend in flour and salt. Add tomatoes and cook, stirring constantly, until thick. Add cheese; stir until melted. Add shrimp and peas. Pour into greased 2-quart casserole. Top with Pinwheel Biscuits.

Bake at 450°F for 15 to 20 minutes or until biscuits are done and golden brown.

Makes 6 servings.

Pinwheel Biscuits:

2/3 c. milk
2 c. packaged biscuit mix
1 1/2 c. shredded American cheese
1/4 c. chopped pimento
1 tbsp. butter, melted

Add milk to biscuit mix all at once; mix and knead according to package directions.

Roll in rectangle 1/2-inch thick. Sprinkle with cheese and pimento. Roll as for jelly roll. Cut in 1-inch slices. Place 5 or 6 biscuits, cut side down, atop HOT casserole mixture; brush tops with melted butter.

Bake as directed. (Bake remaining biscuits on greased baking sheet.)