In this version, Bisquick dough is rolled into pinwheels, but it contains the same basic ingredients. I found the recipe at cooks.com.
Makes 4 servings.
1 can (10 ounces) cream of mushroom or celery soup
10 ounces milk, using soup can to measure
3 tablespoons butter
1 onion, minced
1 large can tuna
1/2 cup milk
1 1/2 cups Bisquick
1 cup shredded cheese
Preheat oven to 350 degrees. Lightly grease 9-inch-square casserole. Set aside. In saucepan, combine soup, milk, butter and onion. Cook, stirring, until well blended. Add tuna. Remove from heat. Set aside. Using fork, stir 1/2 cup milk into Bisquick. Turn dough onto floured board. Knead a few times. Using hands, pat dough into 1/4-inch-thick rectangular. Sprinkle with cheese. Starting at long side, roll up dough, jellyroll style. Cut into 9 rolls. Pour tuna mixture into prepared dish. Arrange rolls on top of mixture. Bake for 30 to 45 minutes or until rolls are golden.