Instructions: Heat oven to 4250. Grease 12 medium muffin cups.

Stir Bisquick and water with fork to a soft dough.

Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 16x12 inches. Cut into twelve 4-inch squares. Place squares in prepared muffin cups. Mix remaining ingredients thoroughly. Fill each muffin cup with 1/3 cup tuna mixture. Pinch each corner of each square to form 4 points. Bake 15 to 20 minutes.

If desired, garnish each with sliced pimiento-stuffed olives. Serve hot.

Makes 12. Serve with hot Cheese
Sauce.

Hot Tuna Sandwich: Follow recipe for Tuna Tulips as directed (above) except-heat oven to 4500. Turn tuna mixture into 1 1/2-quart casserole. Bake uncovered 10 minutes. Roll biscuit dough 1/2 inch thick. Cut with floured 2-inch cutter. Place on ungreased baking sheet. Bake biscuits and tuna mixture 10 minutes longer or until biscuits are lightly browned and tuna mixture is heated through. Split hot biscuits; top each half with hot tuna mixture.

Cheese Sauce:
Melt butter over low heat in saucepan. Blend in Bisquick and seasonings. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

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