Tuna Turnovers

Total Time
30mins
Prep
15 mins
Cook
15 mins

This is one of those recipes that is so beat up that it fell out of the book - The More with Less Cookbook by Doris Janzen Longacre. I learned a lot from this cookbook when I was a newlywed and new mother figuring out how to plan meals. These are great if you make your own biscuit dough but they're super easy if you use the refrigerated kind!

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Ingredients

Nutrition
  • 1 (6 ounce) can tuna, drained
  • 1 cup shredded cheddar cheese
  • 13 cup chopped celery
  • mayonnaise (enough to moisten)
  • 2 teaspoons sweet pickle relish (not in orginal recipe, but that's how we like it)
  • 1 teaspoon chives (or onion, finely chopped, I never add this actually, but if you love onions, go for it!)
  • biscuit dough (homemade or refrigerated)

Directions

  1. Combine all ingredients except biscuit dough.
  2. Prepare biscuit dough - or open the tube :).
  3. If homemade dough, roll out to 1/8-to 1/4 inch thickness. If premade biscuit dough, flatten out each biscuit a bit - I divide them in half if they're the big fat type.
  4. Cut into 4-inch squares or rounds.
  5. Place about 2 1/2 T filling onto each dough piece, fold over and pinch to seal.
  6. I don't bother sealing these all the way - just roll them up and pinch closed across the top. Some of the filling may sneak out the ends, but I prefer them this way.
  7. Bake 15 minutes in a 400 degree oven.
  8. To freeze: Bake as directed and allow to cool. Wrap in plastic wrap and then place in a freezer bag. Seal, pushing out as much air as possible. Label and freeze.
  9. To serve: Allow to thaw in fridge or microwave. Good warm or cold.