Baked Fish Roll

This recipe from "Southern Living The Low Cost Cookbook” is an old favorite.  I may have first made it waaaay back in middle school home economics classes.   We still enjoy it occasionally.  It has several advantages – I make the filling early, and also measure out the biscuit ingredients and cut in the fat ahead of time and let it sit in the fridge until I’m ready.  While the roll is in the oven, I have plenty of time to make the sauce.  Serve with a salad and your meal is ready.
I have found over the years that I don’t like rolling this up as for a jelly roll; sometimes the inner biscuit dough doesn't get done enough.  I roll out the dough right on the parchment paper I intend to line the baking pan with, spread the fish mixture down the middle, and then cut slits in the sides and braid them over the top.  Looks pretty and the biscuit bakes through too.  
The recipe called for one recipe of white sauce and one recipe of biscuit dough – so I am including my favorite recipes for those.  I often add a little grated cheese to the sauce or fish or both, if I have some on hand.  Try it with chopped chicken or ham too.    

                             Baked Fish Roll
Filling
 2         Cups  Flaked, Cooked Fish (any fish, like salmon, tuna, cooked white fish leftovers)
  1/2    Cup  Milk (or Mayonnaise)
  3        Tablespoons  Lemon Juice
  1        Small  Onion -- minced
     ¼   Cup  Parsley -- minced
 1         Recipe Biscuit Dough
 1         Recipe White Sauce
Mix the fish, milk, lemon juice, onion, parsley, salt and pepper.
Roll the biscuit dough into a rectangle and spread the fish mixture on the dough.
Roll as for jelly roll and place on a baking sheet.
Bake at 425° for about 30 minutes, and then slice.  Mix the white sauce and green pepper and serve with fish slices.
8 servings
 
                       Biscuit Dough
  2        Cups  Flour, All-purpose -- sifted
  1        Tablespoon  Baking Powder
  1        Teaspoon  Salt
     ¼    Cup  Lard or shortening
     ¾    cup  Milk
Sift dry ingredients together.  Cut in lard until mixture resembles coarse meal or crumbs.
Make a hollow in the flour-shortening mixture and stir in enough milk to make a soft dough that leaves the sided of the bowl and sticks to the mixing fork.
Turn onto a lightly floured surface and knead with the heel of the hand 15 times.  Roll 1/2" thick.  (This makes 12 biscuits)
  "Farm Journal Bread Book"
                              
          White Sauce
2         Tablespoons  Butter
2         Tablespoons  Flour
¼        Teaspoon  Salt
1         Cup  Whole Milk
2         Tablespoons  Green Pepper – minced  (optional)
           Dash   Dill Weed (optional)        
Melt butter in saucepan; sauté green pepper lightly.  Remove from heat, blend in flour and salt.  Put back on medium heat, let bubble up together.  take off heat; add milk; cook over low to medium heat, stirring constantly until thickened. 
(Optionally)  Add ¼ - ½   cup grated cheese for cheese sauce; process cheeses melt best, like American.
  "Betty Crocker Good and Easy”

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