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Tuna Pockets Recipe

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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 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.

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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