Salsa Tuna Melt Calzone

Anemone's Note:

A good made-before kid pleaser.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 8 ounces canned tuna (213g can, drained)
• 1/2 cup cheddar cheese, shredded
• 1 1/4 cups salsa
• 2 celery ribs, chopped
• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons oil
• 1/2 cup water

Directions:

1. Combine tuna, cheese, salsa and celery.
2. Mix flour, baking powder, salt, oil and water in a bowl into a smooth dough.
3. Divide into two. Shape into a ball; roll each out into about an 8-inch circle.
4. Place circle on ungreased cookie sheet. Top half of circle with tuna mixture to within 1 inch of edges. Fold dough over filling; press edge with fork to seal.
5. (You can leave these in the fridge for an hour or two at this point: I like to chill them at least 10 minutes. It makes the dough flakier, IMO).
6. Bake 15 to 20 minutes at 450°F Let cool 5 minutes. Cut each half circle into three wedges.