1 pkg. frozen Chinese pea pods
1 can cream of mushroom soup
13 oz. tuna
1/2 c. green onion, sliced
1/8 oz. can water chestnuts
3 tbsp. water
1 tbsp. butter, melted
1/4 c. milk
1/2 c. celery, sliced
1 c. Bisquick
2 tsp. soy sauce
2 tsp. sesame seeds

Preheat oven to 425 degrees. Mix pea pods, soup, milk, tuna, onion, celery and chestnuts in a saucepan. Bring to a boil. Pour the mix in an ungreased casserole dish. Set aside. Mix the Bisquick, water and soy sauce together until a soft dough forms.

Roll onto a floured board. Roll the dough into a square. Cut dough into 1 inch pieces. Place the pieces on top of the hot tuna mixture. Spread melted butter over the dough and sprinkle with sesame seeds. Bake until golden brown.