February 23, 2010

Crunchy Tuna Turnovers

I tried these out last weekend to try and use up our Tuna supply. (We have a lot.)  We don't have a lot of tuna lovers in the family, however.  But these were really good.  Even John liked them.   Which is really saying something. I added the green onions to the recipe, and I left out the olives. I think next time I will add just a little bit more lemon pepper, because that gave a really nice flavor, but there wasn't quite enough of it. I also left off the potato chips.  That part just didn't appeal to me.  Let me know if you try these with the potato chips, and whether it's good or not!


  • 2 (6 ounce) cans tuna, drained and flaked
  • 1/2 cup shredded Cheddar cheese
  • 1/3 cup mayonnaise
  • 1/3 cup sliced ripe olives
  • 1/8 teaspoon lemon-pepper seasoning
  • 1/4 c. chopped green onion
  • 1 (12 ounce) package refrigerated buttermilk biscuits
  • 1 egg, beaten
  • 1 1/4 cups crushed potato chips


  1. In a small bowl, combine tuna, cheese, mayonnaise, olives and lemon-pepper; set aside. On a lightly floured surface, flatten each biscuit into a 5-in. circle. Spoon 2 rounded tablespoonfuls of tuna mixture onto one side of each circle. Fold dough over filling; press edges with a fork to seal.
  2. Place egg and potato chips in separate shallow bowls. Dip turnovers in egg, then coat with chips. Place on an ungreased baking sheet. Make a 2-1/2-in. slit in top of each turnover. Bake at 375 degrees F for 18-21 minutes or until golden brown

*pic from here

1 comment:

SpencernAmy said...

I specifically went to the store to get the green onions to add to the recipe and then I totally forgot to put them in! But we did try the chips (Spencer is out of town and I thought the girls would have fun helping me make this recipe). They loved it! And I liked it, too. Thanks for sharing!

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