28 August 2007

Tuna Turnovers

I love this recipe. I came across it one day when I had no idea what to make for dinner, and very few things in the cabinet to cook with. I did an ingredient search at AllRecipes.com, and found this little gem.

It may sound like an odd recipe, but it is very very good and easy to whip up. I'll change up some ingredients depending on what I have on hand and what I'm craving that day (onions, garlic, relish, tomatoes, etc.). Like a non-messy tuna melt, and the best part: taste just as good the next day, even without reheating.
Tuna Turnovers


2 (6-oz.) cans tuna, drained and flaked
1/2 c. shredded Cheddar cheese
1/3 c. mayonnaise
1/3 c. sliced ripe olives
1/8 tsp. lemon-pepper seasoning
1 (12 ounce) package refrigerated buttermilk biscuits
1 egg, beaten
1 1/4 cups crushed potato chips (bread crumbs work well as an alternative)

In a small bowl, combine tuna, cheese, mayonnaise, olives and lemon-pepper; set aside. On a lightly floured surface, flatten each biscuit into a 5-in. circle. Spoon 2 rounded tablespoonfuls of tuna mixture onto one side of each circle. Fold dough over filling; press edges with a fork to seal.

Place egg and potato chips in separate shallow bowls. Dip turnovers in egg, then coat with chips. Place on an ungreased baking sheet. Make a 2-1/2-in. slit in top of each turnover. Bake at 375 degrees F for 18-21 minutes or until golden brown.


Ali said...

wooooo! This looks and sounds so good!

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