In a bowl:
2-3 cans of tuna, salmon, flakes of ham or flakes of chicken
1/2 chopped onion
4 stalks of celery
and enough mayonaise/salad dressing to completely cover
Mix well and put in fridge for now.
In a large bowl:
4 cups flour
4 tbsp baking powder
1 tsp salt
5 tbsp of shortening, margarine, butter or vegetable oil
2 cups milk
If too wet, add a little more flour (YOU DO NOT WANT THIS TOO DRY!)
If too dry, add a little more milk (YOU DO NOT WANT SOUP!)
Pour mixture out onto a floured surface and roll into a rectangle. It does not need to be perfectly shaped.
Spread tuna (or whatever) mixture onto the dough and roll the longest end into itself forming a long tube. Do not roll the shorter end all the way down the rectangle! Too many layers does not allow the dough to bake in the center.
Pinch off the ends of the roll, and make thin slices/poke with fork through the top of the roll to ensure the steam can get out.
Beat an egg and a tiny bit of milk and brush all over the roll before baking.
Place on a greased cookie sheet. Bake at 350 for 40 minutes.