Tuna Casserole with Cheese Swirls

1/3 cup chopped green bell pepper
1/3 cup chopped onion
3 tablespoons shortening
1/4 cup Bisquick
1 (10 1/2 ounce) can condensed cream of mushroom or celery soup
1 1/2 cups milk
1 (6 1/2 ounce) can tuna, drained
1 (8 1/2 ounce) can peas, drained
1 tablespoon lemon juice

Biscuits:
2 cups Bisquick
1/2 cup cold water
3/4 cup shredded sharp cheese

Heat oven to 425 degrees F.

Cook and stir onion and pepper in shortening in saucepan until tender. Stir in 1/4 cup Bisquick. Add soup; gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in tuna, peas and lemon juice. Pour mixture into ungreased 11 x 7-inch baking dish. Keep hot in oven while preparing biscuits.

Stir 2 cups Bisquick and the water to a soft dough. Gently smooth dough into a ball on floured cloth. Knead 5 times. Roll dough into a 15 x 9-inch rectangle; sprinkle with cheese. Roll up, beginning at wide side. Seal well by pinching sides into dough. Cut into 12 (1 1/4-inch) slices. Place slices cut side down on hot tuna mixture. Bake 20 to 25 minutes.

Serves 4 to 6.