Tuna Pockets

Name: Tuna Pockets
Ingredients: 2 (5 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

7 ingredients

4 steps

Ingredients

2 (5 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.