The Best Recipes: Tuna Pockets

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Tuna Pockets

"Quick and easy baked tuna pocket sandwiches -- so yummy! Even delicious the next next day."

Ingredients :

  • 2 (5 ounce) cans chunk light tuna, drained and flaked
  • 1 tablespoon finely chopped onion (optional)
  • 1 tablespoon finely chopped celery (optional)
  • 2 tablespoons shredded Cheddar cheese
  • 1 teaspoon dried dill weed
  • 2 tablespoons mayonnaise
  • 2 (8 count) cans refrigerated biscuit dough

Instructions :

Prep : 15M Cook : 8M Ready in : 30M
  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly stir together the tuna, onion, celery, shredded Cheddar cheese, dill, and mayonnaise until well combined.
  • Flatten the biscuit dough to about 1/4-inch thick, and place the 8 flattened biscuits on an ungreased baking sheet. Place about 3 tablespoons of the tuna mixture on top of each biscuit, and top each with another flattened biscuit. Pinch the edges to seal in the filling.
  • Bake in the preheated oven until the filling is hot and the pockets are lightly browned, about 15 minutes. Refrigerate leftovers.

Notes :

  • Vary the pockets by using canned chicken and your favorite cheese.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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