Why I Love This Recipe
This is a recipe my mom found somewhere in the 70’s and that I grew up loving. My mom wasn’t the best cook, and this was much more interesting than most of what we ate (sorry mom!) When my wife and I got married and started trying the different things we grew up on she didn’t hate this (though fish, and especially tuna, wasn’t really her thing). However, once we had kids who could talk and express opinions, we found that they loved this recipe! We have continued to eat it regularly to this day (I have some in my fridge right now!) My 28 year old son makes it better than any of the rest of us, and while we love it hot from the oven, the kids actually prefer it cold from the fridge. I hope you’ll give it a try, and that you’ll enjoy it even half as much as we do!
Ingredients You'll Need
2 6½ oz cans of tune (we sometimes increase this to as many as 5 cans)
½ cup shredded cheese (we prefer cheddar)
1/8 cup parsley, chopped
1 tsp celery salt
¼ tsp black pepper
1 egg, beaten
Your favorite biscuit dough
½ cup chopped onions
1/8 tsp salt
Save 2 tbsp of the egg to brush over the top before cooking
Prepare biscuit dough and set aside. Mix all the remaining ingredients together and place to the side.
Preheat oven to 375 degrees F.
Roll the dough into a 15”x10” rectangle and spread the tuna mixture over the surface.
Roll like a jelly roll starting with the 15” edge.
Place on a well-greased baking sheet in ring shape, seam side down, and pinch the ends together.
With scissors, make 12 cuts 2/3rd the way down through the ring at 1” intervals.
Spread ring so cuts are open. If you saved some of the beaten egg to brush over the top, use it now.
Bake for up to 30 minutes, until the crust is appetizingly brown and crisp.