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Cook'n with Betty Crocker 
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Tuna Cheese Flips |
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Serves: 10 Print this RecipeMarilyn Belschner - Amherst, Nebraska Bake-Off® Contest 27, 1976 This creamy tuna sandwich with a crunchy potato chip coating was added to the list of America s favorites in 1976, our bicentennial year. 2 (6-ounce) cans tuna, drained, flaked 1/8 teaspoon lemon pepper seasoning 1/3 cup sliced ripe or green olives, drained 1/3 cup mayonnaise or salad dressing 1/2 cup (2 oz.) shredded Monterey Jack cheese or Cheddar cheese 1 (12-ounce) can flaky refrigerated biscuits 1 egg, beaten or 2 tablespoons milk 1 cup crushed potato chips __Marilyn Belschner ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 375°F. In small bowl, combine tuna, lemon pepper seasoning, olives, mayonnaise and cheese. Separate dough into 10 biscuits. Press or roll out each to 5-inch circle. Spoon about 1/4 cup tuna mixture onto center of each circle. Fold dough in half over filling; press edges with fork to seal. Brush both sides of each sandwich with egg; press both sides in chips. Place on ungreased cookie sheet. With sharp knife, make two or three 1/2-inch slits in top of each sandwich. Bake at 375°F. for 18 to 24 minutes or until deep golden brown. TIP: To reheat, wrap loosely in foil; heat at 350°F. for 10 to 15 minutes or until warm. Nutrition Per Serving: Calories 260; Protein 12g; Carbohydrate 18g; Fat 15g; Sodium 620mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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