Tuna Pockets Recipe
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Contributor: |
Contributor: Kat Lowry
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can (12 oz.) tuna, well drained and flaked 1 C. shredded cheddar cheese 2 T. Ranch style dressing 1 can (8 oz.) refrigerated crescent roll dough
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Directions: |
Directions:Combine tuna, cheese and dressing. Separate crescent dough into four rectangles.
On an ungreased baking sheet, press each rectangle to about 4" x 8". Cut each rectangle in half to form eight squares.
Mound tuna mixture on a diagonal half of each square, leaving a 1/2" border around the filling. Fold dough squares in half to form triangles; press edges with fork to seal, and cut a slit in top.
Bake at 375º for 14-16 minutes, until golden brown. Makes 4 servings. If desired, up to 1/4 C. chopped peppers, onion, celery or olives may be added to the filling. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: I found this recipe in a magazine and tried it for Roland and Owen - they (and me) loved it! It's easy and quick, and really tasty. Unfortunately, I think we had it too often and some folks kind of "burned out" on tuna pockets.
If I'm making this for kids or grandkids, I make it with tuna and cheese; if I'm making it for me, I like to add minced onion.
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