"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tuna Pockets Recipe

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This recipe for Tuna Pockets, by , is from Our Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kat Lowry

Category:
Category:

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

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 375 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.

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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