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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Can be made ahead. Cover and refrigerate once cooled. To serve, place on a cookie sheet and cover with foil. Bake 10 minutes at 375 degrees. Ingredients:
1 1/4 cups bisquick |
1/4 cup butter, softened |
2 tablespoons boiling water |
1/3 cup canned tuna, drained |
7/8 cup milk |
1 1/2 tablespoons butter |
1 egg |
2 tablespoons chives |
1/4 teaspoon salt |
1/2 cup parmesan cheese |
Directions:
1. Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray.
2. Make the crust by mixing the Bisquick and butter in a small bowl. Add boiling water, stirring quickly until soft dough forms.
3. Make teaspoon sized balls of dough and press into the muffin cups, forming a little pie crust up the sides and on the bottom.
4. Divide the tuna evenly among the muffin cups.
5. Beat the milk, butter and egg in a small bowl. Stir in the chives and salt. Spoon 1 1/2 teaspoons of the egg mixture into each muffin cup. Sprinkle cheese on top.
6. Bake 20 minutes or until edges are brown and centers are cooked.
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