Tuna Pockets

Savory tuna filling is baked in refrigerated biscuit dough to make quick, easy tuna salad pockets that are perfect for your lunchbox.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 436 Calories

Ingredients

• 1 teaspoon dried dill weed
• 2 tablespoons shredded Cheddar cheese
• 2 tablespoons mayonnaise
• 2 (5 ounce) cans chunk light tuna, drained and flaked
• 1 tablespoon finely chopped onion (Optional)
• 1 tablespoon finely chopped celery (Optional)
• 2 (8 count) cans refrigerated biscuit dough

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Lightly stir together the tuna, onion, celery, shredded Cheddar cheese, dill, and mayonnaise until well combined.

Step 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.

Step 4

Bake in the preheated oven until the filling is hot and the pockets are lightly browned, about 15 minutes. Refrigerate leftovers.