Tuna Pockets

Name: Tuna Pockets
Cook time: 15 min
Yield: 8 pockets
Cuisine: United Kingdom
Ingredients: 2 (5 ounce) cans chunk light tuna, drained and flaked; 1 tablespoon finely chopped onion; 1 tablespoon finely chopped celery; 2 tablespoons shredded Cheddar cheese; 1 teaspoon dried dill weed; 2 tablespoons mayonnaise; 2 (8 count) cans refrigerated biscuit dough

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

INGRIDIENT

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

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Lightly stir together the tuna, onion, celery, shredded Cheddar cheese, dill, and mayonnaise until well combined.

Step: 3

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.

Step: 4

Bake in the preheated oven until the filling is hot and the pockets are lightly browned, about 15 minutes. Refrigerate leftovers.

NUTRITION FACT

Per Serving: 436 calories; protein 16.2g; carbohydrates 49.5g; fat 19.2g; cholesterol 14.1mg; sodium 1183.2mg.

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