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Prep Time: 25 Minutes Cook Time: 24 Minutes |
Ready In: 49 Minutes Servings: 10 |
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Potato chips provide a crunchy coating for this creamy tuna sandwich. Recipe courtesy Marilyn Belschner from the Best of the Bake-off cookbook. Ingredients:
2 (6 ounce) cans tuna, drained, flaked |
1/8 teaspoon lemon pepper seasoning |
1/3 cup sliced ripe olives or 1/3 cup green olives, drained |
1/3 cup mayonnaise or 1/3 cup salad dressing |
2 ounces shredded monterey jack cheese (1/2 cup) or 2 ounces cheddar cheese (1/2 cup) |
1 (12 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits (use the grands type) |
1 eggs, beaten or 2 tablespoons milk |
1 cup crushed potato chip |
Directions:
1. Heat oven to 375°F.
2. In a small bowl, combine tuna, lemon pepper seasoning, olives, mayonnaise and cheese.
3. Separate dough into 10 biscuits.
4. Press or roll out each to 5 inch circle.
5. Spoon about 1/4 cup tuna mixture onto center of each circle.
6. Fold dough in half over filling; press edges with a fork to seal.
7. Brush both sides of each sandwich with egg.
8. Press both sides in chips.
9. Place on ungreased cookie sheet.
10. With sharp knife, make two or three 1/2-inch slits in top of each sandwich.
11. Bake at 375 for 18 to 24 minutes or until deep golden brown.
12. Tip: To reheat, wrap loosely in foil; heat at 350F for 10 to 15 minutes or until warm.
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