- 2 (6 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
- 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.
03/14/2017
recipepes.com
tuna pockets, recipe
PT15M
PT1H
5
455 calories
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