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!
- 1 (6 ounce) can tuna, drained
- 1 cup shredded cheddar cheese
- 1⁄3 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)
- Combine all ingredients except biscuit dough.
- Prepare biscuit dough - or open the tube :).
- 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.
- Cut into 4-inch squares or rounds.
- Place about 2 1/2 T filling onto each dough piece, fold over and pinch to seal.
- 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.
- Bake 15 minutes in a 400 degree oven.
- 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.
- To serve: Allow to thaw in fridge or microwave. Good warm or cold.
This has been a staple recipe at my house since i discovered it on RecipeZaar three years ago. I usually leave out the pickle relish. Instead, I add about a quarter tsp. of dijon mustanrd to the mayonnaise, and use green onions (whites and a little green part) in the mix. My DSs love it!
We liked this a lot, and it was super-quick to make. Thanks for posting! This made good leftovers, too, by the way.
quick and good! though mine didn't look as pretty as the pics. i used pillsbury flaky biscuit for the biscuits