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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A good made-before kid pleaser. Ingredients:
8 ounces canned tuna (213g can, drained) |
1/2 cup cheddar cheese, shredded |
1 1/4 cups salsa |
2 celery ribs, chopped |
3 cups flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
6 tablespoons oil |
1/2 cup water |
Directions:
1. Combine tuna, cheese, salsa and celery.
2. Mix flour, baking powder, salt, oil and water in a bowl into a smooth dough.
3. Divide into two. Shape into a ball; roll each out into about an 8-inch circle.
4. Place circle on ungreased cookie sheet. Top half of circle with tuna mixture to within 1 inch of edges. Fold dough over filling; press edge with fork to seal.
5. (You can leave these in the fridge for an hour or two at this point: I like to chill them at least 10 minutes. It makes the dough flakier, IMO).
6. Bake 15 to 20 minutes at 450°F Let cool 5 minutes. Cut each half circle into three wedges.
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