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Tuna Pockets

By: HS120676  
"Quick and easy baked tuna pocket sandwiches -- so yummy! Even delicious the next next day."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 71 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 pockets
 

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly stir together the tuna, onion, celery, shredded Cheddar cheese, dill, and mayonnaise until well combined.
  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.
  4. Bake in the preheated oven until the filling is hot and the pockets are lightly browned, about 15 minutes. Refrigerate leftovers.

Footnotes

  • Cook's Note
  • Vary the pockets by using canned chicken and your favorite cheese.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 448 | Total Fat: 19.3g | Cholesterol: 17mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2009 by Coopersmom 
These are super fast to make and very filling. They are great for those nights when you don't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by navybaby1489 
Really simple! I used sweet relish in my husband's and he loved them. You can also add boiled... MORE

 
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