Tuna Cheese Whirl Casserole

2 cups biscuit mix

1 ⅔ cups milk

1 (8 ounce) package sliced pimento cheese

1 tablespoon chopped pimento

1 tablespoon chopped onion

¼ cup chopped green bell pepper

2 tablespoons butter

1 (10.75 ounce) can condensed cream of mushroom soup

1 (5 ounce) can tuna, drained

Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2 or 2 quart casserole dish.

In a small bowl, combine baking mix with 2/3 cup milk and knead until the dough pulls together. Turn the dough onto a floured surface and form into a rectangle 1/4 to 1/2 inches thick. Arrange 1/2 of the pimento cheese and the pimentos on the dough and roll up the dough lengthwise. Cut the roll into 6 equal portions.

In a large saucepan, cook onions and bell pepper in butter until soft.

Pour soup into the saucepan, along with 1 cup milk, tuna, and 1/2 of the pimento cheese. Cook the mixture over a medium heat until the cheese is melted. Pour the mixture into the prepared casserole dish. Arrange the 6 slices of dough, cut-side down, on top of the sauce in the casserole dish. Push the dough into the sauce.

Bake in preheated oven for 25 minutes or until whirls are golden brown.