Potato Chip Encrusted Tuna Turnovers
I used to make these turnovers for my daughter when she was little; she loved them! Sometimes I would wrap them well in aluminum foil, put them in a wide mouth thermos, and they would still be warm come lunch time at school.
These are a snap to prepare, and are thrifty and good. The potato chip crust makes them a little 'special', for kids and adults!
They can be made into a hearty appetizer by tearing the dough for each biscuit in half and halving the filling.
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- 2 - 6.5 oz can(s)
- tuna, drained and flaked
- 2 0r 3 dash(es)
- black pepper
- salt, to taste
- 1/2 c
- cheddar cheese, grated
- 1/3 c
- sliced green olives (or black)
- 1/3 c
- 1 can(s)
- refrigerated 'big & flakey' biscuits
- egg, beaten
- 1 c
- crushed potato chips
1Pre-heat oven to 375 degrees.
2Combine the tuna with the salt and pepper, cheese, olives, and mayonnaise.
3Separate the biscuit dough into 10 biscuits; roll or press each into a four or five-inch circle. Spoon about 1/4-cup of the tuna mixture onto the center of each biscuit. Fold the dough in half over the filling; press edges with a fork to seal. Make two or three 1/2-inch slits on each top.
4Brush each turnover on each side with the beaten egg, then press both sides into the crushed potato chips. Bake on an ungreased cookie sheet for 18 to 24 minutes until deep golden brown.