I found I still had these held back in 'edit' form-- it's time to set 'em free! I have no idea as to where I first saw a recipe for these, but I started making these tuna roll-ups in the early 1970's (they're good re-heated, too).
For those who don't like tuna,... wrap hot dogs,... or pre-cooked breakfast sausage!*
To make simple 'wrappers' from scratch, sift together:
- 2 cups flour
- 3 teaspoons baking powder (I like to use aluminum-free version)
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 2/3 cup milk
Place the dough between 2 sheets of waxed (or Saran) paper about 12" square. Using little pressure, roll out until dough reaches edges of paper. Peel off top paper. Cut dough into 9 squares (or less squares if you want a larger roll-up).*
Combine the following and put a rounded tablespoonful on each of the squares.
- 1 of 5-oz can of tuna, drained well, and flaked.
- 1/2 cup finely minced celery
- 1 egg, beaten
Bake for 10-15 minutes in preheated 400-degree oven. Serve with hot 'reduced fat' version of cream of mushroom OR cream of celery OR cream of chicken soup that has been thinned with 1/2 cup low-fat milk (see my 'personal opinion' about soups, below). Garnish tuna roll ups with flaked parsley; serve the hot dog roll ups with ketchup/mustard. Serves 6.
*Natural casing wieners do not work as well with this recipe IF their casing is on the 'tough side'.
** Instead of rolling the dough to 1/4" thick and into the 12" square and cutting the dough into squares, you can roll it into a rectangle, cut it into triangles and end up with dough shapes that are 'crescent roll' style as in the photos above. Place a bit of filling on the big end of a triangle and roll towards the small tip-- OR, like I wrote above, you could just use a can of the 'Big Flaky' Crescent Rolls and be done in a flash. (The 'Big Flaky' are sized 50% larger than regular 'tubed' crescent rolls.)
Note about store-bought canned and condensed cream soups: I love the convenience of them, but I do not like that they come with a good dose of MSG and a higher sodium content than necessary. So,.. since I started making my own white sauce for scalloped potatoes so many years ago, I've often made a decent substitute for the condensed soups by combining a ratio of 3 tablespoons melted butter with 3 tablespoons flour, and adding 1 cup milk and seasonings, followed by lowering the heat to nothing higher than Med. and letting it boil lightly for a minimum of two minutes while stirring constantly (this is to let the flour 'cook'). That takes some close ATTENTION because of its thickness (I don't know why, but I find it easier to manage when I double/triple the batch).
For a cream of chicken flavor, I've used 1/2 milk and 1/2 homemade chicken broth (frozen ahead for things like this)-- sometimes, I add a itty bitty bit of poultry seasoning to it; for the cream of mushroom flavor, I've made the thick white sauce as above and added some finely diced cooked/sauteed mushrooms, etc. After all,... my mother (and maybe yours, too?) made all kinds of great tasting things without the 'cream soups in a can'.
To make a gluten-free cream of mushroom soup, this link might be helpful: