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TUNA BISCUIT BRAID




Source of Recipe


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List of Ingredients




2 cans (6 1/2-7 oz.) tuna, drained &
flaked
1/4 c. mayonnaise
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 tbsp. minced onions
1/2 tsp. salt
BLM dough
Creamed peas (2 c. canned peas in 1
c. med. cream sauce)

CREAM SAUCE (MEDIUM):
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk



Recipe



Heat oven to 425 degrees (hot). Mix tuna, mayonnaise,
parsley, lemon juice, onion and salt. Prepare BLM dough as directed on package. Knead 8-10 times on lightly floured cloth-covered board; roll into rectangle 12 x 10 inches.
Put on baking sheet. Spread tuna mixture down center of
dough. Make 7 cuts down each side from edge of dough to tuna filling. Bring first 2 opposite strips over filling, seal ends. Continue to criss-cross remaining strips.
Bake 15-20 minutes. Serve slices topped with creamed peas.
Note: Serves 6-8.