Tuna Rolls

This is my variation on a Chicken Roll recipe that my Mom used to make a lot. While we still love the chicken rolls, it is nice to have a bit of a variety. These are just as easy but with a different flavor. You use biscuits instead of crescent rolls for one thing. The last time I made them I had leftover Chive & Onion cream cheese that I mixed with the regular cream cheese and it was very good. I also like to make my tuna rolls a little smaller by using just one biscuit instead of two per roll. Of course you could also use your own biscuit recipe instead of the refrigerated biscuits, too. Watch out! They go fast!

Tuna Rolls


6 oz. cream cheese, softened
2 cans tuna, drained
1 cup frozen peas or peas/carrots
1/2 tsp. dill seasoning
1/8 tsp. dehydrated minced garlic (or one small clove, minced)
salt and pepper to taste
2 packages refrigerated biscuits (I use the small packages that have 10 biscuits/can so 20 total. I usually have about 4 leftover that I just cook without the filling.)


Mix softened cream cheese with tuna, peas, and seasonings. Separate biscuits. If using small biscuits, you may want to put two together and roll out into 8 or so equal portions. (Again, I usually just make mine small with only one biscuit.) Spoon equal portions of tuna mixture onto each rolled out biscuit portion and roll up and pinch seams together. Tuck ends under and place seam-side down on baking sheet. Bake at 325 degrees for 25-30 min. or until golden. Butter outside of biscuit when hot out of the oven for a softer crust, if desired.