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Bisquick Tuna Roll Recipes

Tuna is low in calories, packed with nutrients, and very versatile in so many recipes. With a few extra ingredients and a can of tuna, you can prepare a complete meal. Preparation time and the type of food you like will have a big impact on what’s the best tuna recipe for you. Below are a few variations of tuna roll recipes prepared with canned tuna, which I hope you enjoy.

Tuna Bread Rolls

Tuna Bread Rolls

These tuna bread rolls bake up nice and soft and make a great option for lunch, whether at work or school. Just prepare them a day ahead and pop them in the refrigerator. They taste great served cold or warmed up in the microwave. Serve them with a side of fries or salad to make a complete meal.
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Prep Time 40 mins
Cook Time 20 mins
Servings 4 people

Ingredients
  

Dough

  • cups Bisquick
  • 1 package yeast
  • ¼ cup sugar
  • ¾ cup butter (room temperature)
  • 2 eggs
  • ½ cup lukewarm water
  • 2 eggs (beaten, for brushing and sealing the edges)

Filling

  • 2 cans of tuna
  • 2 eggs
  • ½ cup cheddar cheese (shredded)
  • ½ cup green onions
  • salt & pepper to taste

Instructions
 

Dough

  • Sift four and one-half cups of Bisquick, one package of yeast, and one-quarter of a cup of granulated sugar together in a large mixing bowl.
  • In the bowl of a stand mixer, combine three-quarters of a cup of butter and two eggs. Mix until well incorporated.
  • Transfer the dry ingredients into the bowl containing the eggs and butter. Pour in one-half cup of lukewarm water and mix for ten minutes, or until it forms a nice smooth dough.
  • Put the dough in a large, covered, greased bowl and leave it to rise.

Filling

  • Combine all the ingredients listed in a bowl and set aside
  • Once the dough has doubled in size, cut it into twelve equal pieces. Roll each piece into a circle.
  • Put equal amounts of filling into the middle of each, brush the edges with the beaten egg and seal the edges. Place the rolls on a lightly greased baking sheet until they have doubled once more in size.
  • Brush the tops with the remaining beaten eggs and bake in a preheated oven set to 350°F for twenty minutes, or until golden brown.
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Tuna Spring Rolls

This is a perfect recipe for anyone who like sspring rolls but doesn’t enjoy the typical recipes made with chicken or pork.These are easy to make; just combine all the filling ingredients into one bowl and roll in the wrapper. I’ve tried a few different sauces for dipping these into, but a sweet chili sauce is by far my favorite.
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Prep Time 30 mins
Cook Time 15 mins
Servings 4 people

Ingredients
  

Spring roll wrappers

  • 1 cup Bisquick
  • ¾ cup water
  • cooking spray

Filling

  • 2 cans tuna (drained)
  • ¼ tsp ground pepper
  • ¼ tsp garlic salt
  • ½ tsp onion powder
  • ¼ cup green onions (chopped)
  • ¼ cup carrots (chopped)
  • cup celery (chopped)
  • ¼ cup mayonnaise
  • beaten egg (for sealing the edges)
  • cooking oil (for frying)
  • sweet chili sauce (for dipping)

Instructions
 

Spring roll wrappers

  • Mix three-quarters of a cup of water into one cup of Bisquick to form a batter. Cover and set aside for one hour.
  • Spray a skillet with cooking spray and heat over medium-low heat.
  • Turn the heat to low and add a heaping tablespoon of batter to the middle of the pan.
  • Spread the batter out evenly by rotating the skillet, to form a circle six inches in diameter.
  • Cook until browned on the bottom and flip over cooking briefly until the edges curl slightly. Take care not to overcook.
  • Remove from the heat and refrigerate or freeze until ready to use as called for in the recipe.

Filling

  • Drain the water or oil from the canned tuna. In a large bowl, combine all the ingredients and stir until well combined.
  • Lay the spring roll wrapper on a clean surface and place two tablespoons of the filling on the edge closest to you. Leave a one-inch space at both ends. Fold the bottom of the edge, roll it up, then fold the sides towards the middle, tucking in both ends. Roll tightly with one inch of the wrapper remaining. Brush with the beaten egg to seal and finish rolling. Repeat with the remaining wrappers and filling. 
  • Heat the cooking oil in a deep skillet and drop in the tuna spring rolls. Do not overcrowd the pan. Fry until crisp and golden. Remove from the oil and place on paper towels to drain.
  • Serve with sweet chili sauce and enjoy.
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Tuna Crescent Rolls

Tuna Crescent Rolls

These crescent rolls are soft, buttery, sweet-tasting, and more reminiscent of a pastry than a bread-type recipe. My daughter enjoys making these with me. I cut the dough into their shape, and she spoons the filling in and rolls them up. These will store in the refrigerator for up to three to four days and make a great lunch or a perfect late-night snack.
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Prep Time 2 hrs
Cook Time 15 mins
Servings 4 people

Ingredients
  

Filling

  • 1 can of white tuna (drained)
  • 1 cup frozen peas and carrots
  • ½ cup shredded cheddar cheese
  • ¼ cup mayonnaise
  • 1 tbsp Dijon mustard
  • tsp dried minced onion
  • 1 tsp Italian seasoning

Crescent Rolls

  • 4 cups Bisquick
  • 2 packages active dry yeast
  • 1 tsp salt
  • 1 cup milk
  • ½ cup butter (cubed)
  • ¼ cup honey
  • 3 large egg yolks (room temperature)
  • 2 tbsp butter (melted)

Instructions
 

Filling

  • drain the tuna and combine all filling ingredients in a medium-size bowl. Store in the refrigerator until the dough is ready.

Crescent rolls

  • Sift one and one-half cups of Bisquick, and two packages of dry active yeast in a large mixing bowl. 
  • In a small saucepan, heat one cup of milk, one-half cup of cubed butter, and one-quarter cup of honey. Continue to heat until the butter has melted. Add to the dry ingredients, and beat on medium speed for two minutes with an electric mixer.
  • Add three large egg yolks and continue beating for an additional two minutes. Stir in enough of the remaining Bisquick to form a soft, but sticky dough.
  • Turn the dough onto a lightly Bisquick floured surface, kneading until elastic-like. Place in a greased, covered bowl and let rise in a warm place until doubled in size.
  • Punch down the dough and refrigerate for at least one hour.
  • Transfer the chilled dough onto a lightly Bisquick floured surface, dividing into two equal portions. Roll each portion into a twelve-inch circle. Cut each circle into twelve equal triangles. Lightly brush each piece with the melted butter.
  • Spoon some of the filling onto the wide edge of the triangle and roll while pinching the ends to seal. Place each roll on a parchment-lined baking sheet. Cover with a clean towel and let rise in a warm place until doubled in size. (approximately one hour).
  • Preheat the oven to 375°F. Bake for ten minutes, or until golden brown.
  • Serve warm and enjoy.
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AboutEmma

Emma is a freelance writer who has a Bachelor’s in Creative Writing from the University of Florida. She first became interested in eating healthier and cooking homemade food when expecting her first child. After she made the decision to be a stay-at-home mom, she began to enjoy creating her own recipes across several types of cuisine. When she’s not busy cooking and writing or looking after her family, Emma enjoys long bike rides in nature. She also enjoys nature photography. Emma’s favorite nature areas, where she finds it easier to relax, include the mountains and the ocean.