Tuna Pockets

Tuna Pockets

19 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
HS120676
Recipe by  HS120676

“Quick and easy baked tuna pocket sandwiches -- so yummy! Even delicious the next next day.”

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Ingredients

Adjust Servings

Original recipe yields 8 pockets

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.

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Reviews (19)

Rate This Recipe
BubbaG5
13

BubbaG5

This works good with crecent rolls because you can just fold them into themselves with the tuna or chicken mixture in the center, we call them Tuna or chicken Triangles :-)

Coopersmom
11

Coopersmom

These are super fast to make and very filling. They are great for those nights when you don't know what to make or for a fast supper. Sometimes I add sliced black olives to the tuna. We always have leftovers and when we reheat them they are really good the second time too!

Angel68
7

Angel68

My grandmother used to make these, but we always used sour cream instead of mayonnaise, and I use Mrs. Dash instead of dill weed. Excellent substitutions if you want to try them.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 448 cal
  • 22%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 49.5 g
  • 16%
  • Protein
  • 18.9 g
  • 38%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 1188 mg
  • 48%

Based on a 2,000 calorie diet

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