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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I used to work with a cook who considered this sandwich one of his specialties, says Denise Hollebeke of Penhold, Alberta. Once I tried it, I could see why. It's a great change from a traditional tuna sandwich. Ingredients:
2 cans (6 ounces each) tuna, drained and flaked |
1/2 cup shredded cheddar cheese |
1/3 cup mayonnaise |
1/3 cup sliced ripe olives |
1/8 to 1/4 teaspoon lemon-pepper seasoning |
1 tube (12 ounces) refrigerated buttermilk biscuits |
1 egg, beaten |
1-1/4 cups crushed potato chips |
Directions:
1. 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.
2. 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° for 18-21 minutes or until golden brown. Yield: 10 servings.
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